Created by ImPat on January 27, 2019
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.