Directions

To Make

1. Cut the pineapple in half lengthways. Cut out the flesh, remove the core and dice the flesh into bite-sized cubes. Using a spoon, scrape out any remaining flesh to create a pineapple shell for serving. Set aside.
2. In a small mixing bowl, combine the all the seasoning sauce ingredients. Taste and adjust the lime juice depending on the sweetness of the pineapple. Mix well and set aside.
3. Bring a saucepan of water to a boil. Add the chicken breast and cook for 8-10 minutes or until cooked through. Transfer to a plate to cool, then shred to small pieces.
4. Blanch prawns for 2-3 minutes, or until just cooked through. Drain and set aside to cool.
5. Soak the dried shrimp in warm water for 10 minutes, then pound with a mortar and pestle until floss-like.
6. In a large mixing bowl, combine about ⅔ of the pineapple cubes, shredded chicken, prawns, dried shrimp, sliced shallots, roasted shredded coconut, half of the roasted peanuts, and half of the fried shallots. Pour over the dressing and toss gently until evenly coated.
7. Scoop the pineapple salad into the prepared pineapple shell. Sprinkle with the remaining roasted peanuts and fried shallots, then garnish with lime slices and sliced Thai red chillies.