Prawn, Mint & Coconut Salad With Pineapple Skewets

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (393.1 g)
  • Calories 368.5
  • Total Fat - 21.5 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 282.9 mg
  • Sodium - 1220.7 mg
  • Total Carbohydrate - 19.6 g
  • Dietary Fiber - 5.2 g
  • Sugars - 6.4 g
  • Protein - 27.3 g
  • Calcium - 197.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 28 mg
  • Thiamin - 0.1 mg

Step 1

Toss prawns, ginger and 2 tablespoons of the oil in a large bowl and season with salt and pepper and then cover and refrigerate.

Step 2

To make dressing, combine all ingredients in a small jug and stir until sugar is dissolved and then set aside.

Step 3

Cut pineapple lengthways into quarters and remove the core and then cut each quarter into three long wedges (about 2cm thick) and then thread onto skewers.

Step 4

Heat a lightly oiled barbecue grill plate over a medium to high heat and add pineapple skewers and drizzle with remaining oil and cook, turning occasionally, for about 6 minutes, or until charred and then remove.

Step 5

Add prawns to same heated, grill plate and cook, turning, for about 5 minutes, or until cooked through.

Step 6

Just before serving, toss prawns in a large bowl with cucumbers, mint, avocado and chilli and then transfer to a platter with pineapple skewers.

Step 7

Spoon half the dressing over salad and serve with remaining dressing.

Tips & Variations

  • 12 long wooden skewers soaked in water for at least 30 minutes.