BBQ Seafood Soup In Pineapple Bowl

Yield: 4 servings

Ingredients

• 2 pineapples
• 2 cups coconut milk (500ml)
• 1 teaspoon chilli paste (5ml)
• 1 lime, zest & juice
• 1 tablespoon grated ginger (15ml)
• 1 pound mussels
• 16 tiger prawns
• ½ pound bay scallops

Directions

1. Cut pineapple through equator. Remove top leaves leaving most of the pineapple intact. Using an ice cream scoop, remove the flesh of the pineapple leaving 2 inches of flesh on the bottom and 2 inches of flesh around sides.
2. Mix coconut milk and lime and poor broth 1/3 of the way in each pineapple.
3. Preheat bbq to 350 degrees Fahrenheit
4. Place on bbq with lid down until liquid bubbles, about 4 minutes.
5. Add shrimp and mussels to pineapple and cook for 2 ½ minutes with lid up. Add scallops to the pineapple and cook for another 1 ½ minute.
6. Remove from heat.