Prawn-and-pineapple-skewers

Prawn and pineapple skewers

These elegant mini-kebabs take just minutes to cook on the BBQ. Serve them hot from the grill or eat them cold

By , 24 July 2017

(27 votes)

Prawn and pineapple skewers

  • 15 Mins

  • Serves: 4

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Nutritional Info
Each 300g serving contains

  • Energy

    778KJ

    186KCAL

    9%

  • Fat

    2.1g

    low

    3%

  • Saturates

    0.3g

    low

    2%

  • Sugars

    12.0g

    low

    13%

  • Salt

    0.87g

    low

    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 259kJ/62kcal.
Ingredients
  • 630g Extra Special frozen Jumbo King Prawns, thawed
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, finely chopped
  • 2cm piece ginger, finely grated
  • ½ pineapple, peeled, cored and cut into 2cm chunks
  • ½tbsp dark muscovado sugar
  • 2 limes, each cut into 8 pieces
  • 1tsp rapeseed oil
  • Whole leaves from 2 Little Gem lettuces
Method

  • Soak 4 wooden skewers in cold water to stop them burning during cooking.

  • Mix the prawns with the chilli, garlic and half the ginger. Cover with clingfilm and marinate in the fridge for at least 2 hrs, or ideally overnight.

  • Mix the pineapple with the remaining ginger and the muscovado sugar.

  • Thread the prawns, pineapple and lime wedges onto the skewers.

  • Heat a BBQ, griddle or frying pan over a high heat. Brush the skewers with a little oil and cook for 2-3 mins on each side until the prawns are pink and the pineapple is golden. Serve with the Little Gem leaves.