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1
Heat oil in pan and add onion and 2 Tablespoons chives, tomato, and curry powder.
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2
Cook 5 minutes without browning.
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3
Add stock and simmer 5 minutes or so.
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4
Remove from heat.
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5
Blend butter and flour together and add in small pieces to sauce, stirring until smooth.
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6
Add prawns and cook gently until just pink, 3 to 5 minutes.
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7
Now add salt, pepper and hot sauce if desired, to your taste.
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8
Meantime, plunge the pineapples into boiling water for 3 minutes and drain.
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9
Halve them exactly down the center, leaving some leaves intact on each half.
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10
Hollow out some of the flesh and fill the hollows with prawn mixture.
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11
Sprinkle with remaining chives.
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12
Allow 1/2 pineapple per person.
