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Jerk prawns with pineapple salsa

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Nothing screams warmer weather than marinated prawns and pineapple salsa, and we're here for it.

  • Serves6
  • Cook time10 minutes
  • Prep time20 minutes, + 2 hours marinating time
Jerk prawns with pineapple salsa

Ingredients

  • 30 (about 1kg) medium king prawns
  • 2 tbs brown sugar
  • 1 tbs ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp dried chilli flakes
  • 1 tsp ground ginger
  • 1 tsp dried thyme
  • 1/4 tsp ground cloves
  • 1 garlic clove, crushed
  • 1 lime, rind finely zested, halved
  • 1/3 cup (80ml) olive oil
  • olive oil spray

Pineapple salsa

  • 1/2 fresh pineapple, peeled, cored, finely chopped
  • 1/2 red onion, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 1 Lebanese cucumber, seeded, finely chopped
  • 1/2 cup mint leaves, finely shredded

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the prawns in a large glass or ceramic dish. Combine sugar, allspice, cinnamon, chilli, ginger, thyme, cloves, garlic and lime zest in a jug. Add the oil and stir to combine. Season well. Pour over the prawns. Toss to combine. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

  2. Step 2

    To make the pineapple salsa, combine the pineapple, onion, chilli, cucumber and mint in a bowl.

  3. Step 3

    Thread the prawns onto soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Spray lime with oil. Cook for 2 mins or until charred. Transfer to a plate and set aside to cool slightly. Squeeze the juice over the salsa. Season.

  4. Step 4

    Cook the prawns, turning, for 5 mins or until cooked through and charred. Place on a serving platter. Serve with the pineapple salsa.

Jerk prawns with pineapple salsa

Jerk prawns with pineapple salsa
  • Serves6
  • Cook time10 minutes
  • Prep time20 minutes, + 2 hours marinating time
Ingredients
  • 30 (about 1kg) medium king prawns
  • 2 tbs brown sugar
  • 1 tbs ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp dried chilli flakes
  • 1 tsp ground ginger
  • 1 tsp dried thyme
  • 1/4 tsp ground cloves
  • 1 garlic clove, crushed
  • 1 lime, rind finely zested, halved
  • 1/3 cup (80ml) olive oil
  • olive oil spray

Pineapple salsa

  • 1/2 fresh pineapple, peeled, cored, finely chopped
  • 1/2 red onion, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 1 Lebanese cucumber, seeded, finely chopped
  • 1/2 cup mint leaves, finely shredded
    Description

    Nothing screams warmer weather than marinated prawns and pineapple salsa, and we're here for it.

    Method

    1. Step 1

      Place the prawns in a large glass or ceramic dish. Combine sugar, allspice, cinnamon, chilli, ginger, thyme, cloves, garlic and lime zest in a jug. Add the oil and stir to combine. Season well. Pour over the prawns. Toss to combine. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

    2. Step 2

      To make the pineapple salsa, combine the pineapple, onion, chilli, cucumber and mint in a bowl.

    3. Step 3

      Thread the prawns onto soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Spray lime with oil. Cook for 2 mins or until charred. Transfer to a plate and set aside to cool slightly. Squeeze the juice over the salsa. Season.

    4. Step 4

      Cook the prawns, turning, for 5 mins or until cooked through and charred. Place on a serving platter. Serve with the pineapple salsa.