Beat the heat with a delightful Hawaiian salad, featuring a sweet and savory mix that can be served right out of a pineapple for an impressive presentation. Just be cautious when hollowing out the pineapple to avoid damaging it. I found a grapefruit knife quite handy for this task.<\/p>\n
For 2 servings:<\/p>\n
– Pineapple: 1 whole
\n– Crab legs: 4
\n– Pink shrimp: 10
\n– Mayonnaise: 2 tablespoons
\n– Lemon juice: 1 tablespoon
\n– Rice: 90 grams<\/p>\n
Total Time: 30 minutes<\/p>\n
Prep Time: 30 minutes<\/p>\n
Cook Time: 0 minutes<\/p>\n
Start by cooking the rice according to the instructions on the package.<\/p>\n
Cut the pineapple in half lengthwise. Carefully remove the flesh while keeping the outer shell intact for serving. Chop the pineapple flesh into cubes.<\/p>\n
Shell the crab legs and the pink shrimp. In a bowl, combine the chopped pineapple, crab, shrimp, mayonnaise, and lemon juice. Season with a pinch of salt and pepper. Add the cooked rice and mix well.<\/p>\n
Spoon the mixture back into the hollow pineapple halves. Chill in the refrigerator until ready to serve. This creates a stunning and refreshing dish perfect for any summer meal.<\/p>\n\n\n