BBQ SEAFOOD SOUP IN PINEAPPLE BOWL

Cut pineapple through equator. Remove top leaves leaving most of the pineapple intact. Using an ice cream scoop, scoop out flesh leaving 2 inch on bottom and 2 inch of pineapple flesh around sides.

Mix coconut milk and lime and poor broth 1/3 of the way in each pineapple.

Preheat bbq to 350 degrees Fahrenheit

Place on bbq with lid down until liquid bubbles, about 4 minutes.

Add shrimp and mussels to pineapple and cook for 2 ½ minutes with lid up. Add scallops to the pineapple and cook for another 1 ½ minute.

Remove from heat.

Yield: 4 servings