- 1 pineapple
- 12 imitation crab sticks
- 1 Teaspoon chile flakes
- 3 Tablespoons whipping cream
- Salt, to taste
- Pepper, to taste
- Basil leaves, to garnish
- Cilantro leaves, to garnish
- Pomegranate seeds, to garnish
- Cherry tomatoes, halved, for garnish
Halve a pineapple vertically and scoop out the flesh.
Keep the pineapple skins as you will use them to serve.
Chop the pineapple flesh and the imitation crab meat and mix with a fork. Add 1 teaspoon of chile flakes and 3 tablespoons whipping cream or crème fraiche. Add more if necessary to moisten further.
Season to taste with salt and pepper. Scoop all ingredients back into the pineapple shells. Garnish with basil, cilantro leaves, pomegranate seeds, and tomatoes.