Tuesday 23 May 2017

Sweet Chilli Prawn Skewers & Asian Caramelised Pineapple

This bank holiday is the perfect excuse to fire up your barbeque and enjoy the weather. This recipe is packed full of flavour and fast enough to leave you with plenty of time to have your feet up. You can even whip the prawns up before hand and marinade them overnight.When you have a barbeque, you also need a good side game. This Asian caramelised pineapple brings just that. It's succulent, packed full of flavour and is light enough to help keep that food coma at bay.

With pineapple season at its peak here in Taiwan. I'm spoilt for choice. There's a huge variety on the market with each having their own flavour traits. Thanks to a co-worker of mine, I was given one from Kaohsiung with thanks to her mother. It was arguably the best I've tasted.

Check out my blog on Friday for another great recipe for pineapple, this time in a dessert - and I can assure you, it's delicious!


Ingredients:                                                                                                              (makes 6 skewers)

18 king prawns
5 tbsp sweet chilli sauce

Pineapple side:
1/2 fresh pineapple, cored and diced
1/2 onion, finely diced
1 small red chilli, finely chopped
1 garlic clove, crushed
20g brown sugar
10g soy sauce
2cm piece fresh ginger, grated
1/2 small bunch coriander, chopped


For the sweet chilli skewers:
  • Make the sweet chilli sauce.
  • If the prawns have the shell and head on, remove and vein. 
  • In a mixing bowl add the sweet chilli sauce to the prawns. Mix well before wrapping in cling film and marinating overnight. Or for as long as you can spare.
  • Skewer 3 prawns per skewer and pour the remaining sauce over the skewers.
  • Heat either a non-stick pan over a medium-high heat or a barbeque.
  • Cook well on one side till golden and caramelised before turning over and repeating.
  • Once removed from the pan or grill, smother with extra sweet chilli sauce. 
For the Asian caramelised pineapple:
  • In a medium sized pan, sauté the onion with the garlic and the chilli over a medium heat. 
  • Once the onions are translucent add the brown sugar. Stir till dissolved then add the pineapple. 
  • Cook the pineapple over a medium-high heat it starts to colour and caramelise. 
  • Pour in the soy sauce and add the ginger. Continue to cook for another couple of minutes. If using coriander add now and remove from the pan.
  • Serve this juicy and flavorful pineapple with the sweet chilli prawn skewers or your favourite barbequed meats. 


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