Summary

Ingredients

• salt
• 1 cup basmati rice
• 1 can pineapple
• 1 tablespoon sugar, brown
• 1 small onion (s)
• 500 g cocktail tomatoes
• 0.5 ½ lemon (n)
• 3 cloves garlic
• 1 chilli pepper (s), fresh
• Cayenne pepper
• olive oil
• Scampi

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Instructions

1. First bring the water with salt for the rice to a boil. Cook the rice sticky using the cooking rice method.
2. Meanwhile, the pineapple is cut into pieces (if it was previously in rings) and simmered in a saucepan with about 1 - 2 tablespoons of juice from the can. The onion is roughly chopped (approx. 1 x 1 cm pieces) and added together with the brown sugar. It is important to always stir well so that nothing fries.
3. In the meantime, the tomatoes are washed and cut in half. When the onions are done, stir in the tomatoes. The mixture is now boiled on high heat and seasoned with the remaining ingredients. For this, half a lemon is squeezed, the garlic is squeezed and the chilli is cut into fine rings. If there is still a lack of heat, the whole thing can be seasoned with cayenne pepper. You can do without salt here for my taste. Everything should simmer for another 5 minutes, until the tomatoes have completely disintegrated and a sauce has formed.
4. If necessary, the scampi are washed and patted dry and fried in about 2 tablespoons of olive oil.
5. Put the rice on a plate, pour the sauce and scampi over it.
6. Note on the ingredients:
7. I use pineapple in rings or pieces from a can, but a ripe fresh pineapple would also work.
8. Cocktail tomatoes are better than larger ones because they are less watery and more flavorful. I can recommend date tomatoes.