Grilled Pineapple Rum Prawns with Green Chilli Salsa Verde

recipe Grilled pineapple Australian prawns with a green chilli salsa verde

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PREP TIME: 25 minutes
CHILL TIME: 30 mins
COOK TIME: 15 minutes

What a great spring or summer dish with all the flavours and colours of Australia, green prawns and a golden pineapple rum marinade.

24 large green Australian prawns, peeled with heads intact
1 small pineapple, halved and sliced
Baby coriander and fresh lime to serve

Pineapple and Rum marinade

460g chopped fresh ripe yellow pineapple

100ml dark rum

2 tablespoons lime juice

4 garlic cloves, crushed

2 tsp coriander seeds

2 tsp sea salt flakes
55g caster sugar

Green chilli salsa
4 green chillies, deseeded and finely chopped
½ cup coriander leaves, finely chopped
½ cup mint leaves, finely chopped
2 tablespoons chopped chives
1 clove garlic chopped
½ cup olive oil
2 tablespoons lime juice

To make the pineapple and rum marinade: Place the chopped pineapple, rum, lime juice, crushed garlic, coriander seeds, salt and sugar in a food processor and process until finely chopped. Set aside.

To make the green chilli salsa: Place the chilli, coriander, mint, chives, garlic, olive oil and lime juice in a bowl and mix to combine. Set aside.
Thread the prawns onto metal skewers and place on a baking tray lined with baking paper.
Brush generously with the marinade. Refrigerate for 30 minutes.
Place the remaining marinade in a small saucepan over medium heat and cook, stirring, for 10 minutes or until reduced and sticky. Set aside.
Preheat a barbecue or chargrill pan over high heat. Cook the prawns, for 4-5 minutes each side or until charred and cooked through. Set aside and keep warm.
Cook the pineapple slices for 1- 2 minutes each side or until charred and caramelised.
Serve with the prawns, pineapple sauce, jalapeño salsa, baby coriander and fresh lime.

This recipe is also available in a free print-at-home recipe book.

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