This pineapple, prawn and lemongrass stir-fry with basil is surprisingly quick and easy – a summery dinner the family will love.

Ingredients

• 1 tablespoon oil
• 2 cloves garlic, chopped
• ½ stalk lemongrass, finely chopped
• 3-4 dozen raw prawns, shelled
• 1 teaspoon sesame oil
• 2 tablespoons soya sauce
• 1 ½ tablespoons sweet chilli sauce
• 1 kaffir lime leaf, finely shredded
• ½ a pineapple, skin cut off, chopped
• Large handful basil leaves

Method

Make sure you thaw the prawns thoroughly and dry them on paper towel before frying.

Heat oil in a large fry pan or wok.

Add garlic, lemongrass and prawns, stir fry on high heat for 2-3 minutes until prawns are just about cooked.

Add remaining ingredients, except basil leaves, and continue to cook a further few minutes until hot through.

Turn off the heat and toss through the basil.

Serve hot with steamed rice.

Find more Delicious Dole Tropical Gold Pineapple recipes:

• Pineapple and peanut slaw
• Roast pork loin with pineapple and pecan stuffing
• Pineapple, bacon and spinach salad
• Thai chicken and pineapple curry
• Sticky pineapple chicken drums
• Pineapple, paw paw and banana smoothie
• Pineapple tarte tatin
• Pineapple and paw paw salsa
• Ham and pineapple melt
• Pineapple and carrot cake
• Pineapple compote

Serving Suggestions

Note

• This recipe was bought to you by Dole.