Pineapple rice salad

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Serves 4

Preparation time: 15 minutes

Cooking time: 10 minutes

  • 1 small pineapple, peeled
  • 8 rashers bacon
  • about 30ml sesame oil
  • 1 carrot, grated
  • ½ red pepper, chopped
  • ½ yellow pepper, chopped
  • 1 red chilli, chopped
  • 500ml cooked brown rice
  • 1 bunch spring onions, chopped
  • fresh coriander

1. Quarter the pineapple and remove the hard core. Cut each quarter into four equal blocks. Halve each bacon rasher and wrap around the pineapple; thread onto four kebab sticks.

2. Heat the sesame oil and fry the kebabs until the bacon is cooked and the pineapple starts to soften. Remove from the pan and fry the carrot, peppers and chilli until glossy. Add more oil if necessary. Stir in the rice and spring onions and heat through.

3. Spoon the rice onto a serving platter and place the pineapple kebabs on top. Sprinkle with coriander and serve hot. Cashew nuts are a great optional extra garnish.

Tip: If you’re short on time, chop the bacon and fry it with the pineapple blocks instead of threading them onto skewers. Stretch the meal by serving in tortillas with mayonnaise and lettuce.

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