½ large fresh pineapple, peeled, cored, finely chopped
½ red onion, finely chopped
1 long red chilli, seeded, finely chopped
1 large Lebanese cucumber, seeded, finely chopped
½ 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
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.
Step 2
To make the pineapple salsa, combine the pineapple, onion, chilli, cucumber and mint in a bowl.
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.
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.
