Print Options:

Grilled pineapple prawns with green chilli salsa verde

Yields1 ServingPrep Time25 minsCook Time15 minsTotal Time40 mins

Delicious, sweet pineapple and a rich Salsa Verde. You might find the pineapple rum marinade useful for fish and other white meat too. Please add 30 min chill time to your prep time.

Grilled pineapple prawns with green chilli salsa verde

 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:
 460 g chopped fresh ripe yellow pineapple

 100 ml dark rum

 2 tbsp lime juice
 4 garlic cloves, crushed
 2 tsp coriander seeds

 2 tsp sea salt flakes
 55 g 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 tbsp chopped chives
 1 clove garlic chopped
 ½ cup olive oil
 2 tbsp lime juice
To make the pineapple and rum marinade:
1

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:
2

Place the chilli, coriander, mint, chives, garlic, olive oil and lime juice in a bowl and mix to combine. Set aside.

To make the grilled pineapple prawns:
3

Thread the prawns onto metal skewers and place on a baking tray lined with baking paper.

4

Brush generously with the marinade. Refrigerate for 30 minutes.

5

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.

6

Preheat a barbecue or chargrill pan over a high heat.

7

Cook the prawns, for 4-5 minutes each side or until charred and cooked through. Set aside and keep warm.

8

Cook the pineapple slices for 1- 2 minutes each side or until charred and caramelised.

9

Serve with the prawns, pineapple sauce, jalapeño salsa, baby coriander and fresh lime.