Caribbean Curried Prawns In Pineapple Recipes

Steps:

• Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.
• Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.
• Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min's. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.
• Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.
• Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (Depending on size of pineapple you may want to add both if they are quite small).
• Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.

Steps:

• For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
• For the grilled pineapple salsa: Prepare a grill for medium-high heat.
• Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
• Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
• For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
• Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
• Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

Steps:

• In a large non-stick skillet, heat oil over medium-high heat.
• Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
• Remove to a plate.
• Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
• Add curry paste and cook stirring for 1 minute.
• Add the chicken stock and bay leaf and bring to a boil.
• Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
• Simmer about 5 minutes, or until chicken is no longer pink inside.
• Add pineapple and stir to combine.
• In a small bowl, whisk together cornstarch and water.
• Add to the pan stir for one minute or until thickened slightly.
• Sprinkle with coriander leaves.