The easy Peri-Peri Prawn and Pineapple dish that packs a punch (serves 4)

Ingredients:

1. 800g large prawns
2. half a pineapple
3. a beer
4. a handful of fresh basil
5. 1 cup of jasmine rice
6. half a cup of good Portuguese Peri-Peri marinade

Method:

• prepare the prawns by removing the central 'vein', keeping the shells and heads on
• do this by cutting through the upper shell, all the way down and into the tail and about half-way into the flesh of the prawn, then finding the vein and pulling it out
• once all the prawns are prepared place onto a large baking tray and cover with the marinade
• chop up the pineapple into bite-size chunks
• rinse and chop the basil, leaving a quarter of the leaves intact
• rinse and prepare the rice as instructed on the packet
• pop the tray with prawns under a preheated grill, close to the bottom of the oven
• watch carefully, making sure to turn prawns as they turn pink
• when the prawns are done, put them in another dish at the bottom of the oven (to keep warm)
• at the same time put the pineapple under the grill, close to the top of the oven, turning after a few minutes and removing when done
• put the original prawn pan with left over marinade onto a hot plate on the oven
• add to this most of a beer (taking into account the chef might need a little refreshment) and allow to reduce
• after about 5 minutes, run the marinade/beer sauce through a sieve and into a warm bowl
• once the rice is done, mix the basil in, and keep warm
• put a little rice on each plate, then some prawns, a bit of grilled pineapple and a few fresh basil leaves