We merge two recipes into one. The typical rice salad to which we add tuna, egg or corn is complemented with ingredients typical of the prawn cocktail and pink sauce. In case this very complete salad does not have enough ingredients, we add a little pineapple, refreshing and digestive, and we serve it on a slice of the same fruit.

Pineapple stuffed with rice salad

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When the heat arrives it seems that you only want to eat salads. This recipe for Pineapple stuffed with rice salad is a different way of doing it and it is delicious

Ángela

Kitchen: cuisine
Recipe type: salads

Total time:

Ingredients

1 pineapple
250 gr. long rice or basmati
150 gr. of tuna
2 hard-boiled eggs
150 gr. cooked prawns or prawns
2 tomates
a handful of seedless raisins
pink sauce
shawl
oil

Preparation

We cook the rice in abundant water with salt and a thread of olive oil. Drain, refresh with water and reserve
Peel and chop the prawns, leaving some for garnish. We do the same with the egg and tomato.
Peel the pineapple, core it and cut it into rings and into very small cubes.
Mix the rice with the raisins, the drained tuna, the prawns, the tomato, the eggs and a little bit of chopped pineapple.
Fill the pineapple rings with the rice and cover with the pink sauce.

Recipe inspired by the image of oliveriravarela

Recetín

Pineapple stuffed with rice salad