Pineapple Surimi Luau

400 g surimi
1 pineapple split and hollowed out, save pineapple
½ cup corn kernels, fresh or frozen
¼ cup orange pepper, diced
½ cup onion, diced
1 cup pineapple, diced
3 cups cooked rice, or 1½ cups white rice with 3 cups chicken stock
2 tbsp coriander, finely chopped for garnishing
2 tbsp butter
2 tbsp rice bran oil
SIDS SALT & PEPPER to taste
2 tbsp spring onions, sliced for garnishing
1 tbsp cajun seasoning, for blackening surimi

Split pineapple down the middle completely through the stalk and pineapple. Run a pairing knife along the edges of pineapple, trying not to puncture the skin. Angle knife to cut sections of pineapple out. As you remove sections it will get easier to remove all of the edible section of the pineapple.
Remove the core from the pineapple and discard. (You will have more pineapple than you need for this dish, so save remainder for later use)
Cook rice according to directions.
Sauté corn, onion, peppers and pineapple in butter for 5-7 minutes until onion is cooked. Set aside until ready to mix with shrimp.
Dredge surimi in your favourite cajun seasoning to blacken the surimi. If you don’t like spicy foods, use old bay or paprika to add colour.
Lightly blacken the seasoned surimi over medium-high heat in one teaspoon until fully cooked.
Mix cooked rice with pineapple mixture and surimi.
Fill pineapple halves with mixture, making sure you can see the surimi towards the top of the mixture.
Garnish with coriander and spring onions then serve immediately.