Saturday 22 October 2016

Indy Power's prawn & pineapple skewers

Published 05/06/2016 | 02:30

Prawn and Pineapple skewers.
Prawn and Pineapple skewers.
Step 1: Thread the skewers.
Step 2: Mix the marinade.
Step 3: Brush the skewers.
Char grill pan.

It's time to fire up the bbq and taste the sunshine with these summery tropical skewers.

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Prawn & Pineapple Skewers

These are so refreshing and summery and such a fun addition to a barbecue feast. The sauce is simple but punchy and tastes amazing with the juicy prawns and caramelised pineapple. I use gorgeous big Dublin Bay prawns and if you have any leftover pineapple do some extra skewers without prawns - you won't be able to get enough!

Gluten-free, dairy-free & paleo-friendly. Serves 4.


16-20 large Dublin Bay prawns, peeled and deveined

150g of pineapple

Juice and zest of 1 lime

2 garlic cloves, minced

1 tsp of honey

1 tbsp of melted coconut oil

½ tsp of chili flakes

Coarse salt & pepper


Cut the pineapple into chunks. Thread the prawns onto the skewers with the pineapple. Get your barbecue going!

Combine the lime juice, zest, minced garlic, honey, coconut oil, chili flakes and a pinch of coarse salt and pepper and mix well.

Brush the mixture onto the skewers, holding a little back for when they're cooking.

Pop the skewers on the barbecue, cooking for a few minutes each side until the prawns start to curl, the pineapple starts to caramelise and both have dark char lines. When you flip them, drizzle on any remaining sauce.

Serve hot with some extra lime.

Super fruit

Pineapple is such an amazing fruit, it’s actually made up of loads of individual berries joined around the core, each scale is its own berry! I love using it in savoury dishes as well as for sweet things. It’s zingy and sweet at the same time so it’s a great way to add loads of complexity with little effort. It tastes particularly good on the barbecue like this when you get fabulous char lines and loads of caramelisation.

Protein power

Prawns are such a fantastic source of protein, with about 22g per 100g portion and they’re such a handy last-minute dinner option as they’re so quick to cook. Like with all seafood, it’s really important to get them from somewhere reputable. Whenever you can, get them from your fishmonger rather than in the supermarket as they’re much more likely to be local and always fresh. As well as being so high in protein they’re also an excellent source of omega 3s and a great way to get in some extra vitamin E, zinc and iron.

Indy loves…

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My char grill pan! As much as I adore barbecueing, I’m under no illusions as to how rare it is that we get a good opportunity to fire up the grill. If the weather’s not in the same summery mood as you are then you need a chargrill/griddle pan. It’s one of my favourite things in my kitchen and I use mine all the time, not just in summer. The gorgeous Le Creuset ones will set you back hundreds but there’s loads of budget ones on Amazon for around €20 that’ll do the job. You’ll get lovely char lines and all their flavour without stepping outside!


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