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Ingredientes
- 2 x pineapples
- 2 c. coconut lowfat 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
Direcciones
- 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 lowfat milk and lime and poor broth 1/3 of the way in each pineapple.
- Preheat bbq to 350 degrees FahrenheitPlace on bbq with lid down till liquid bubbles, about 4 min.
- Add in shrimp and mussels to pineapple and cook for 2 1/2 min with lid up. Add in scallops to the pineapple and cook for another 1 1/2 minute.
- Remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 86 | 36% |
| Total Fat 10.0g | 13% |
| Saturated Fat 6.72g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 420mg | 18% |
| Potassium 663mg | 19% |
| Total Carbs 13.23g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.67g | 2% |
| Protein 23.94g | 38% |
