Peel the pineapple, quarter it lengthways and cut into slices.
Wash, halve, core and cut the bell pepper into strips.
Peel the onion and cut into rings.
Peel garlic and chop finely.
Wash the prawns and pat dry.
Cook the rice in 600 ml of boiling salted water.
Heat 2 tablespoons of oil in a pan and fry the paprika and onions for about 6 minutes, add the pineapple and fry for about 2 minutes while turning, season everything with salt and pepper.
Heat 2 tablespoons of oil in a second pan and fry the prawns for 2-3 minutes, then frybriefly the garlic, season with salt, add the chili sauce and bringbriefly to the boil.
Wash the basil and shake dry, pull off the leaves.
Arrange rice, prawns, pineapple and bell pepper in bowls, sprinkle with basil.
