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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


  • 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
  • ¼ tsp ground cloves
  • 1 garlic clove, crushed
  • 1 lime, rind finely zested, halved
  • ⅓ cup (80ml) olive oil
  • olive oil spray

Pineapple salsa

  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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


  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.