Ingredients

• 1 dl rice
• 1 x pineapple
• ½ x red onion
• ½ x red chili
• 3 tbsp fresh coriander
• 50 g ham
• 1 x avocado
• ¼ x lime

Method

1. Boil rice according to the instructions on the package.
2. Divide the pineapple in half and cut a criss-cross pattern across the sliced surface and into the flesh on both halves. Dig out the fruit with a spoon.
3. Add half of the scooped-out pineapple to a bowl. The other half of the pineapple will be used later in the weekly menu.
4. Mince red onion, chili and coriander and add to the bowl with pineapple. Mix together.
5. Dice the ham and fry in a pan until golden brown.
6. Now fill the pineapple shell/skin with rice, ham, avocado and pineapple salsa. Top with fresh lime juice.
7. If following the weekly menu, save half of the pineapple salsa along with the other pineapple you've already stored for later and the unused pineapple shell. These will be used for other dinners later this week.