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Pineapple filled with jambalaya salad
 
 
4 ServingsPTM30 min

Pineapple filled with jambalaya salad


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Directions

  1. Cut the pineapple on the long side in half. Let the crown sit on both halves.
  2. Cut the flesh around with a sharp knife 1 centimeter from the skin.
  3. Cut the flesh a number of times crosswise and then scoop it out carefully.
  4. Cut the flesh into small cubes.
  5. Cover the pineapple halves and put them in the refrigerator.
  6. Boil the rice and let it stand out. Let spread cool on a flat dish.
  7. Stir-fry the prawns in the oil until they are orange and shorten the garlic.
  8. Extinction with half of the lime juice.
  9. Season with salt and the chili flakes.
  10. Allow to cool.
  11. In a large bowl mix the cooled rice with the crab meat, the spring onion, coriander, mint, shrimp and half of the pineapple cubes (keep the rest for a fresh smoothie or salsa, for example).
  12. Season the salad with the rest of the lime juice, salt and the chilli pepper flakes.
  13. Divide the salad over the half pineapples and place them on a flat dish.
  14. Sprinkle with the peanuts.

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Nutrition

440Calories
Sodium0% DV0g
Fat17% DV11g
Protein50% DV25g
Carbs19% DV58g
Fiber0% DV0g

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