Prawn Skewers & Pineapple Salsa – Recipe

Summer is about barbecues, friends and family. This dish is influenced by my love of Central American food. Travelling there years ago I fell in love with coriander which was never something I thought I could learn to love. Times have changed and I find it in our house more often. This light summer style dinner is perfect for a no fuss dinner. Eat with steamed rice and a leafy green salad and if you dare chili sauce.

Prawn Skewers - Recipe
Recipe type: BBQ
Serves: 2
  • 2 cloves of garlic finely diced
  • 1 chili finely diced
  • 3 coriander roots finely diced
  • Zest of one lemon
  • 2 tbsp of olive oil
  • 12 green prawns, shelled, deveined and heads removed keeping tails in tact
  • 1 slice of pineapple, diced
  • ¼ red onion, finely diced
  • Coriander leaves and stalks chopped – left over from the root
  • 1 lemon juiced
  • 1 red chili finely, diced
  1. In a medium bowl place the garlic, chili, coriander roots, zest and olive oil and mix to combine. Place the prawns into the marinade and stir to coat thoroughly. Cover and refrigerate for two hours.
  2. To make the salsa, place the diced pineapple into a small bowl and stir through the red onion, coriander leaves, lemon juice and chili. Season with salt if necessary.
  3. Grill or fry the prawns on a medium heat for 2 minutes on each side. Serve the prawns with the salsa. Eat with rice and a leafy green salad.
For best results marinade for 2 – 4 hours in the fridge or if you are in a hurry leave it in the marinade for 30minutes while you prepare the salsa and salad to accompany dinner.

I use Mooloolaba prawns, ask at your fish mongers for raw green prawns. Sometimes they do come headless and peeled ready to use.


Prawn Skewers & Pineapple Salsa - Recipe



  1. This looks delicious. Love all the flavors you have going on!

  2. I love grilled shrimp! And they work so well with sweet and spicy things. The pineapple salsa is inspired. Thank for this.

  3. Those prawns look sensational!! Love grilled prawns!