BBQ Seafood Soup in a Pineapple Bowl

BBQ Seafood Soup in a Pineapple Bowl

Yield: 4

2 x pineapples
2 cups coconut milk (500ml
1 tsp chilli paste (5ml)
1 x lime, zest and juice
1 tbsp grated ginger (15ml)
1 lb. mussels
16 x tiger prawns
1/2 lb. bay scallops

Directions:

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.

Mix coconut milk and lime and poor broth 1/3 of the way in each pineapple.

Preheat bbq to 350 degrees Fahrenheit

Place on bbq with lid down until liquid bubbles, about 4 minutes.

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.

Remove from heat.