For the pineapple, peel pineapple and cut away the core. Dice into 2x2cm cubes. Cover with STROH 60 and marinate. Ideally allow to steep in the refrigerator overnight.

For the stew, finely chop garlic, chili and parsley. Peel and cut onions into wedges. Wash and cut celery into fine slices. Wash and dice bell pepper and cut cherry tomatoes into quarters. Heat oil in a Dutch oven and roast onions. Add parsley and bell pepper then add celery and tomatoes. Salt the vegetables and add garlic and chili. Put vegetables aside.

Stir fry chicken wings thoroughly. Add Cajun seasoning, parsley and thyme and deglaze with STROH and caramelize. Add poultry stock, fried vegetables and tomatoes. Bring to a boil. Cover, reduce heat and let simmer on low heat for 1 h.

Dice fish fillet into 3x3 cm cubes and salt it. Remove lid. Add prawns, pineapple and fish fillets. Allow to simmer for 10 min. Season to taste with salt and pepper.

Serve with rice and garnish with parsley.