Prawn Pineapple Boats with Red Cabbage and Rice

Slice both pineapples in half lengthways, keeping the leaves intact. Using a spoon, scoop out the flesh, leaving just enough around the edges so that each “boat” remains sturdy.
Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and cook, stirring for 2 minutes, making sure it doesn’t burn. Add the Chinese 5-spice and cook for a further minute until it turns fragrant.
Add the prawn meat and salt, and stir to combine. Cook over medium heat for 5 minutes until the prawns turn pink. Add the soy sauce and honey, and cook for a further 2 minutes. Remove from the heat.
In the meantime; lightly toast the cashew nuts in a dry pan over medium heat, stirring often, taking care not to burn.

Combine the diced pineapple,  cabbage, carrot, rice and cooked prawn  mixture. Stir well
Spoon the prawn mixture into the pineapple boats, top with spring onions and chilli.
Serve with a squeeze of lime.

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