Fire up the BBQ.

Cut the M. garlic sprouts, shallot and bell pepper and add it to a bowl.

Cut the Pineapple in half and carve the inside to create a pineapple bowl. Cut the carved inside of the pineapple in small pieces and add it to the bowl with the other cutted vegetables.

Grab a pan and put it on the grill. Add 2 Tablespoons of Sesame Oil, and the cutted veggies, fry for 2 minutes, then add 2 teaspoons of paprika powder, salt and pepper to taste.

Slice the M. eryngii mushrooms lengthwise and season them with 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 2 teaspoons of paprika powder, salt and pepper to taste. Do the same with the tiger shrimps and mix it all together.

Use the half of the pineapple to make the measure for the rice. Fill one half of the pineapple with rice and add it to the pan, squeeze to oranges and let it fry for 1 minute. Now you can add two half pineapples of water and let it cook until the rice is nice and dry.

While the rice is cooking you can add the M. eryngii slices and the shrimps to the grill. Grill them for 2 minutes each side on medium high fire.

When the rice is dry take it off the fire and cover the pan until everything is ready.

Time to plate! Place one carved half pineapple on a plate and fill it up with my tropical rice. Place my beautiful grilled M. eryngii mushrooms and the tiger shrimps on top of the rice, and finish it with some sriracha mayo and some slices of spring onion.

Enjoy!