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.
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.