Jerk Prawns and Pineapple Skewers

By October 8, 2018June 20th, 2020Seafood
Jerk Prawns and Pineapple Skewers by

These prawns are HOT, spicy and great to take to a BBQ


Jerk Marinade:

1 hot (habanero, birdseye or scotch bonnet) chilli

½ teaspoon grated garlic

1 teaspoon grated ginger

½ green shallot

1 teaspoon fresh thyme leaves

1 teaspoon allspice

1 teaspoon freshly ground black pepper

1 teaspoon brown sugar

1 bayleaf

pinch cloves

pinch nutmeg

pinch cinnamon

1 tablespoon orange juice and zest

½ tablespoon lime juice and zest

2 teaspoons white vinegar

2 teaspoons soy sauce

1 teaspoon olive oil

1 teaspoon Grand Marnier *Optional

Prawns Skewers:

3-4 wooden skewers

9-12 medium-large green prawns

6-8 pineapple pieces

Sprigs of fresh coriander, chopped


  • Peel and devein prawns, leaving tails on
  • Place all the Jerk Marinade into a food processor and blitz until all ingredients are well chopped and combined. Pour into a large zip lock bag or bowl, add the peeled prawns and marinate for at least 30 minutes. Remove prawns and reserve remaining marinade
  • Meanwhile, soak the wooden skewers in water to prevent burning
  • Alternate prawns and pineapple onto the skewers and grill on BBQ or stove over medium heat for 2-3 minutes each side. Baste with remaining marinade as you cook
  • Serve and garnish with freshly chopped coriander

   Note: For milder chilli flavour remove seeds, or use a milder flavoured red chilli

   This recipe was adapted from 

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