2/3 cup vegetable oil
1 (30 ounce) can pineapple juice with juice
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup pineapple hull, drained, juice reserved
1/2 cup orange juice
1 bunch fresh parsley, chopped
2 handful fresh mint leaves
1 bunch fresh lemons
1 bunch fresh basil leaves
1 bunch fresh parsley, chopped
Heat oil in a large saucepan over medium heat. Cook and stir the pineapple in the oil, until completely mushy. Then pour into a jar with a tight fitting lid. Heat until it is just boiling, about 5 minutes. Transfer the pineapple into the jar with the pineapple juice, reserving about 1/2 cup pineapple juice.
In a large, heavy skillet, brown the garlic in extra olive oil. Stir in salt, black pepper, pineapple, orange juice, parsley, mint, lemon peel and basil. Continue cooking and stirring until coated.
Let the prawns cool completely before serving. Fill the sealed jar with pineapple mixture and ladle mixture over to serve.
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