Grilled Prawns with Pineapple Chimichurri

17 May 2018 By

Pineapple Chimichurri Prawns by Latasha's KitchenFresh prawns with tails intact are skewered then quickly grilled with a combination of oil, salt and pepper. The skewers are then paired with a simple leafy green salad and dressed with a sweet and savoury pineapple chimichurri salsa sauce. Makes a great midweek meal with a side of rice or cauliflower rice.

IngredientsOrange Chimichurri Jalapeno Relish by Latasha's Kitchen

  • 1 kg large prawns, shelled and deveined with tails intact
  • 2 tbsp butter, melted
  • Salt and pepper

Pineapple Chimichurri Salsa Sauce

Garnish

  • Coriander leaves
  • Red pepper flakes
  • Leafy green salad mix

Method

  1. Make the pineapple chimichurri salsa sauce by placing Latasha’s Kitchen Orange Chimichurri & Jalapeno Relish, extra virgin olive oil and lime juice in the food processor. Pulse until well mixed.
  2. Transfer into a bowl, add pineapple pieces and some juice then set aside.
  3. Heat grill to medium high. Thread 4 prawns onto each skewer, brush with olive oil and season with salt and pepper. Grill for 2-3 minutes on each side or until pink and opaque.
  4. Place on a serving tray and brush with melted butter. Sprinkle over finely chopped coriander leaves and red pepper flakes.
  5. Serve over green leafy salad with pineapple chimichurri salsa sauce dolloped all over.

Tips:

  • Keep leftover pineapple chimichurri salsa sauce in the fridge for up to a week and use with grilled chicken or beef.
  • If using fresh pineapples, grill wedges of the fruit before chopping and adding to the sauce.
  • Fresh mango instead of pineapple works well too.
  • For an extra spicy twist use Latasha’s Kitchen Chilli Oil instead of extra virgin olive oil in Step 1.