• Brown the garlic and the onion with olive oil for 2 to 3 minutes over a high heat
• Add the rice and when it is translucent pour 600 ml of cold water, add salt, cover and cook for 11 minutes. Put in a gratin dish
• Brown the prawns with olive oil for 2 to 3 minutes over a high heat
• Strain the pineapple pieces and add it to the prawns. When it gets caramelized, add the coconut milk and the curry powder. Season with salt and pepper
• When the coconut milk boils, pour in the gratin dish and mix with the rice
• Mix the Breadcrumbs with the grated coconut and the softened butter
• Sprinkle on the gratin and cook for a few minutes in the oven on broil position

Suggestion:

• For a tastier dish, before you add the coconut milk, blaze the prawns and the pineapple with 2 tablespoons of rum