Grilled Pineapple–Mango Prawn Skewers

Juicy, lightly smoky prawns with caramelised pineapple and mango, finished with a sticky lime-honey glaze for a bright tropical hit.

Ingredients

• 500g large prawns, peeled and deveined (tails on optional)
• 1 cup fresh pineapple chunks (about 2.5cm / 1-inch pieces)
• 1 ripe mango, cut into cubes (about 2.5cm / 1-inch pieces)
• 2 tbsp olive oil, plus extra for greasing grill
• 3 garlic cloves, minced
• Juice of 1 lime (about 2 tbsp), plus extra wedges to serve
• 1 tbsp honey (or 1 tbsp sugar)
• 1 tsp paprika
• 1/2 tsp chili flakes (optional)
• 3/4 tsp salt
• 1/4 tsp black pepper
• Chopped fresh cilantro, to garnish (optional)
• Wooden or metal skewers (if wooden, soak 20 minutes)

Method

• 1

  Step 1: Make the marinade

  In a bowl, whisk olive oil, garlic, lime juice, honey, paprika, chili flakes (if using), salt, and pepper until the honey is fully dissolved.

• 2

  Step 2: Marinate the prawns (quickly!)

  Add prawns and toss to coat well. Refrigerate for **20 minutes** (don’t go much longer or the lime can start to “cook” the surface).

• 3

  Step 3: Preheat the grill

  Heat grill to **medium-high** (about 230–260°C / 450–500°F). Oil the grates well (use a paper towel dipped in oil held with tongs).

• 4

  Step 4: Assemble skewers

  Thread prawns, pineapple, and mango alternately onto skewers. Tip: keep pieces similar size so they cook evenly; avoid packing them too tightly.

• 5

  Step 5: Grill

  Grill skewers for **2–3 minutes per side** (total 6–8 minutes), turning until you get light char marks. The prawns are done when they’re **opaque and just firm** (don’t wait for them to curl tightly into a “C” — that’s a sign they’re overcooking).

• 6

  Step 6: Glaze (optional but excellent)

  In the last 30 seconds, brush skewers lightly with any leftover marinade from the bowl **only if you boil it first** (see tip below), or simply brush with a touch of honey for extra shine and caramelisation.

• 7

  Step 7: Serve

  Rest 2 minutes, then garnish with cilantro and serve with lime wedges.

Tips

• **Food safety (leftover marinade):** If you want to use leftover marinade as a glaze, pour it into a small pan and **boil hard for 1 minute**, then brush on.
• **Don’t overcook prawns:** Pull them when they’re **just opaque**; they’ll carryover cook on the platter.
• **No grill?** Use a hot grill pan or skillet on medium-high and cook skewers the same timing, until lightly charred.
• **Serving ideas:** Great with quinoa, simple rice, or a crisp salad; add extra lime at the table to wake up the sweetness.

Nutrition (per serving, estimate)