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Sweet with a little "zing" of pineapple tartness.
Total: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Yield: 4 Servings
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Pineapple and rice is a favorite in our household, so when I stumbled on this recipe and just had to try it! Start by cooking your rice. I prefer Basmati but you can use whatever rice you like best. It will also work with Egg Noodles, vermicelli or Thai noodles.
Peel your prawns ahead of time. Most are an easy-peel with the back already split. Pan fry the prawns with some cooking oil on medium or medium-high heat in a non-stick pan. Add a little water if necessary to help prawns to steam. Season with kosher salt and pepper in the pan as they cook. Set prawns aside.
Add a Tbsp of cooking oil to the pan and add sliced green peppers. Once they start to become tender, add all remaining ingredients listed above.
Mix 1 Tbsp of Cornstarch with 2 Tbsps of Water in a separate cup until smooth and fully dissolved. Stir into vegetable mixture to help the sauce to thicken. Simmer and stir regularly.
Add cooked Prawns and serve over a bed of rice or noodles.
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