Grilled Prawns and Pineapple Rice

Ingredients Marinade

• 1-2 pounds fresh prawns, peeled and de-veined
  
• 2 tablespoons soy sauce
•  1/2 cup honey
• 4 tablespoons sweet chili sauce
• 4 teaspoons minced fresh ginger
• 4 cloves minced garlic
• 2 tablespoon rice wine vinegar
• 2 teaspoon Asian chile garlic sauce
• 1/2 cup canola oil
• 2 tsp sesame oil

Directions

1. Mix the above ingredients together and marinate the jumbo prawns for 4-6 hours.
2. Remove the prawns and place on skewers. Reserve the marinade.
   
3. Bring the reserved marinade to a boil in a small pot. 
4. Grill the prawns at 400 for 3-4 minutes per side brushing liberally with the marinade. 
5. Serve over the pineapple rice with more marinade drizzled over all.
   

Pineapple Rice Ingredients

• 1 cup pineapple tidbits, drained
• 1 stalk diced celery
• 1 green bell pepper
• 1 tbsp diced jalapeno pepper
• 1/2 yellow onion, chopped
• 1 green onion, white and green sections chopped cilantro
• 1 tablespoon canola oil for stir-frying, or as needed
•  1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 cups cold cooked rice, scented jasmine or basmati if possible
• 1 to 2 tablespoons soy sauce
• 1 tbsp sesame oil
• 2 tbsp chicken stock
• 1 teaspoon curry powder
•  1 tsp sugar
  

 Directions

1. Heat the oil in a pan.
2. Add the white onion, garlic, celery, jalapenos, gingr and green pepper and stir-fry until fragrant, about a minute.
3. Add the chicken stock, soy sauce, sesame oil, curry powder and sugar and stir-fry
4. Add the rice, break up any clumps and stir-fry for a few minutes.
5. Add the pineapple and stir-fry to mix them in.
6. Serve with the grilled prawns and enjoy!!