Cut the pineapple into cubes of approximately 2 cm, add a drizzle of oil, a pinch of salt and roast in a preheated non-stick pan for less than 1 minute per side. Remove from the pan, cover with a little absorbent paper and leave to cool at room temperature.

In the same pan add a drizzle of oil and the fresh chilli, chopped. Roast the previously shelled prawns for about 3 min., add the edamame and sauté it all for a further 2 min. Remove from the heat and adjust the salt.

Fill the tacos with the various ingredients and arrange them on a serving dish. Finish off the dish with the coconut flakes and roasted pineapple cubes.