• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.

• Meanwhile, set your air fryer to 200°C. In a medium bowl, combine peeled prawns and a drizzle of olive oil. Season with salt and pepper. 
• Place prawns into the air fryer basket and cook, until pink and tender, 6-8 minutes. Cook in batches if needed.

NO Air fryer? Cook peeled prawns in a large frying pan with a drizzle of olive oil over medium-high heat, tossing, until pink, 3-4 minutes.

• Roughly chop cucumber and tomato. Reserve a splash of pineapple juice, drain and roughly chop pineapple. 
• In a medium bowl, combine cucumber, tomato, pineapple, a pinch of chilli flakes (if using), reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season.

• To pan with rice, stir in the butter, until coated. Season with salt and pepper. 
• Divide rice and chilli pineapple salsa between bowls. Top with prawns and coconut sweet chilli mayonnaise.
• Tear over coriander. Enjoy!