Marinate prawns with salt and pepper and a little mustard.
Heat a frying pan and put in butter.
Saute prawn, garlic, onion and remaining mustard for five minutes.
Add milk and cream and cook till the prawns are tender.
Thicken with cornstarch.
Saute capsicum and pineapple separately and add to the prawn.
To serve, take pineapple shell and scoop in the prawns.
Garnish with salad and peppers.
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