Recipe by: New Idea
For something a little different on the barbecue, why not give pineapple and prawns a try? Char-grilled, pineapples taste amazing – sweet, sticky and smokey!
- 1 kg raw king prawns, peeled, leaving tails intact, deveined
- 2 tsp finely grated ginger
- ¼ cup olive oil
- Salt and pepper, to taste
- 1 small pineapple (1.2kg), skin removed
- 12 long wooden skewers
- 2 small Lebanese cucumbers, cut into thick batons
- 2 cups firmly packed fresh mint leaves
- 1 large avocado, cut into 4cm long wedges
- 2 fresh long red chillies, deseeded, cut into thin, long strips
- 165 ml can light coconut cream
- 2 tbsp lime juice
- 1 tbsp finely chopped palm sugar
- 1 tbsp fish sauce
- 5 kaffir lime leaves
- Toss prawns, ginger and 2 tbsp of the oil in a large bowl. Season with salt and pepper. Cover and refrigerate.
- To make dressing, combine all ingredients in a small jug. Stir until sugar is dissolved. Set aside.
- Cut pineapple lengthways into quarters. Remove core. Cut each quarter into three long wedges (about 2cm thick). Thread onto skewers.
- Heat a lightly oiled barbecue grill plate over a medium to high heat. Add pineapple skewers. Drizzle with remaining oil. Cook, turning occasionally, for about 6 minutes, or until charred. Remove.
- Add prawns to same heated, grill plate. Cook, turning, for about 5 minutes, or until cooked through.
- Just before serving, toss prawns in a large bowl with cucumbers, mint, avocado and chilli. Transfer to a platter with pineapple skewers. Spoon half the dressing over salad. Serve with remaining dressing.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.8 g|
|Total carbohydrates||17.8 g|
|- Sugars||10.2 g|
|Dietary fibre||7.4 g|