These BBQ Prawn skewers with a spicy pineapple chutney are easy to make and everything you need on a nice and sunny day! (Image: © David Loftus)
Peel the pineapple and cut into 1 centimeter chunks
In a large saucepan, softly fry the onion and chilli until softened and add the pineapple.
Add the sugar, the grated ginger, 1/2 teaspoon of salt, vinegar and water and bring to a boil. Slowly cook for 20 minutes.
Meanwhile, mix the shrimps with the vegetable oil in a bowl and season with salt. Thread 3 prawns on each skewer and grill on a barbecue for 2-3 minutes on each side.
Meanwhile, mash the pineapple mixture until you have a rough chutney. Add the chutney to a small bowl and finish with the zest of 1/4 lime, coriander and spring onion
Grate the zest of the remaining lime over the prawns and take them off the barbecue. Serve the prawns with the pineapple chutney and finish with lime wedges.
- 1 fresh pineapple
- 1 onion, finely chopped
- 1 red chilli, cut in thin rings
- 3 tbsp. sugar
- 2 cm fresh root ginger, peeled and grated
- 100 ml white wine vinegar
- 100 ml water
- 12 prawns
- vegetable oil
- 1 lime
- 5 sprigs of coriander
- 1/2 spring onion