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.


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 a medium heat and cook, stirring, for 10 minutes or until reduced and sticky. Set aside.

Preheat a barbecue or chargrill pan over a 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.