Grilled Prawn and Pineapple Skewers with Lime
Sweet pineapple and juicy prawns charred on the barbecue, then finished with a squeeze of fresh lime. A light, high-protein plate that tastes like summer.
- Total
- 61 min
- Prep 20 · Cook 41
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Basting
- Savory
- Barbecue
Instructions
-
If using wooden skewers, soak them in cold water for 20 minutes so they do not burn. Meanwhile, peel the pineapple, cut it into 3 cm chunks, and peel and finely grate the 3 garlic cloves. Zest one lime, then cut both limes into wedges.
~20 min
Soaking wooden skewers prevents them from catching fire on the grill.
-
In a small bowl, stir together the 2 tbsp olive oil, grated garlic, half the lime zest, 1 tsp salt and 0.5 tsp black pepper.
~3 min
-
Pat the 600 g prawns dry with paper towel. Thread prawns and pineapple chunks onto the skewers, alternating them, and leave a small gap between pieces so the heat reaches every side.
~8 min
Leaving gaps allows heat to circulate so prawns cook evenly and pineapple chars.
If your pineapple is very juicy, pat the chunks dry before threading so they char instead of steaming on the grate.
-
Light the barbecue and let it burn until the coals are covered in grey ash, or the gas grill reaches medium-high. The grate is ready when you can hold your hand 10 cm above it for only 3 to 4 seconds.
~10 min
The hand test estimates medium-high heat, ideal for quick cooking without burning.
-
Brush the grate lightly with olive oil. Grill the skewers on direct heat for 3 to 4 minutes per side, brushing with the garlic-lime baste and turning once, until the prawns are opaque and firm and the pineapple is charred at the edges, 8 to 10 minutes total.
~18 min
Basting adds flavor and moisture, while direct heat creates charring and opaque prawns.
Prawns turn rubbery the moment they overcook, so pull them as soon as the flesh is opaque and just firm to the touch; they will keep cooking for a few seconds off the grill.
Grilling Grill on direct heat, turning once, until prawns are opaque and pineapple charred. Avoid moving skewers too often to get good grill marks.
Basting Brush the garlic-lime baste during grilling to add flavor and moisture. Apply near the end to prevent burning from the garlic.
-
Slide the skewers onto a platter, squeeze the juice of one lime over them and scatter the remaining lime zest on top. Serve right away with the lime wedges on the side.
~2 min