Name: Grilled Prawns with Burnt Pineapple & Scotch Bonnet Chutney Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Caribbean-inspired
Ingredients: 24 whole king prawns, shells left on; 3 garlic cloves, crushed; 3 spring onions, finely chopped, green and white parts separated; 1 tsp ground cumin; 1 tsp dried thyme; 1 tsp smoked paprika; 1 tsp pul biber (Turkish chili flakes); 2 tbsp vegetable oil; 1 tsp salt; ½ tsp ground black pepper; 1 banana shallot; 1 small whole garlic bulb; 3 tbsp extra virgin olive oil; 260g canned pineapple slices (drained weight); 2 tbsp sherry vinegar; ¼ to 1 scotch bonnet chilli, finely chopped (adjust heat to preference); Salt, to taste

Ingredients

24 whole king prawns, shells left on

3 garlic cloves, crushed

3 spring onions, finely chopped, green and white parts separated

1 tsp ground cumin

1 tsp dried thyme

1 tsp smoked paprika

1 tsp pul biber

2 tbsp vegetable oil

1 banana shallot

1 small whole garlic bulb

3 tbsp extra virgin olive oil

260g canned pineapple slices (drained weight)

2 tbsp sherry vinegar

¼-1 scotch bonnet chilli, finely chopped (adjust to heat preference)

Instructions

Step 1: Cut the antennae and legs off the prawns with kitchen scissors. Snip down the back of each shell from the neck to just before the tail. Use a cocktail stick to remove and discard the dark intestinal tract. Remove the shell around the middle but leave the heads and tails intact.

Step 2: Combine the crushed garlic, white parts of the spring onions, ground cumin, dried thyme, smoked paprika, pul biber, 1 tsp salt, ½ tsp black pepper, and vegetable oil to form a paste. Rub this mixture all over the prawns and set aside.

Step 3: Light the barbecue and arrange the coals on one side. For the chutney, cook the banana shallot directly on the coals for about 15 minutes, turning every 5 minutes until soft.

Step 4: Slice off the root end of the garlic bulb, drizzle with some olive oil, season with salt, wrap in foil, and cook directly over the coals for 15-20 minutes, turning every 5 minutes until soft.

Step 5: Drizzle the pineapple slices with the remaining olive oil and grill over the coals for 2 minutes. Flip and continue cooking for 5-8 minutes, turning every minute until dark golden and charred. Remove from the grill.

Step 6: Place the grilled pineapple in a blender. Squeeze in the soft roasted garlic, add the cooked shallot, sherry vinegar, and remaining olive oil. Season with salt and pulse until you have a semi-chunky chutney. Stir in the finely chopped scotch bonnet chilli and adjust seasoning to taste.

Step 7: Grill the prawns directly over the coals or on the grill rack for 3 minutes until the undersides turn pink. Flip and cook for another 2 minutes until fully pink with no grey areas.

Step 8: Remove the prawns from the barbecue and serve immediately alongside the burnt pineapple and scotch bonnet chutney.

Tips & Variations

For less heat, reduce or omit the scotch bonnet chilli, or substitute with milder peppers like jalapeño.

If you don’t have a barbecue, you can cook the prawns and pineapple under a hot grill or in a grill pan for similar results.

Use fresh pineapple if preferred, but adjust grilling time to ensure proper charring without overcooking.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns but make sure to thaw them completely and pat dry before preparing to ensure the marinade adheres well and they grill properly.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet chilli used. Start with a small amount if you’re sensitive to spice and adjust to your taste. The chutney balances heat with sweetness from the pineapple.