Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a recipe from the Trinidad Hilton, the famous upside down hotel in PORT-OF SPAIN. The main entrance is on the top floor, while the bedrooms climb down the green hillside below. From Caribbean Cooking For Pleasure, Mary Slater.

Ingredients Nutrition

Directions

  1. Heat the oil in a frypan, add onions, chives, shallots, spring onions, tomatoes, curry powder (reserve little of chive mix for garnish).
  2. Cook for 5 minutes without browning.
  3. Add stock & prawns.
  4. Simmer over low heat for 15 minutes.
  5. Remove from heat.
  6. Blend flour and butter and add in small pieces to prawns, stirring until smooth.
  7. Continue cooking for further 3 minutes.
  8. While prawns are cooking, plunge pineapple into boiling water for 3 minutes; drain.
  9. Halve EXACTLY down the middle, leaving some leaves on each half.
  10. Hollow out some of the flesh, add to prawn mix.
  11. Fill hollows of pineapple shells with prawn mix .
  12. Sprinkle with remaining chives mix.
  13. Allow 1/2 pineapple per person.

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