Prawn & Pineapple Skewers

📝 Ingredients

• 400 g raw peeled prawns (about 24 large prawns)
• 300 g fresh pineapple, peeled (about ½ medium pineapple)
• 2 limes (zest of one only, juice of both)
• 2 garlic cloves
• 1 tbsp honey (20 g)
• 2 tbsp olive oil (1 for the marinade, 1 for the griddle pan)
• 15 g fresh coriander
• Salt, black pepper

🍴 Utensils

• 8 wooden skewers
• Griddle pan
• Mixing bowl
• Fine grater
• Large knife
• Pastry brush

📖 Steps

1. Soak the wooden skewers in cold water for 30 minutes so they don't burn during cooking. Rinse the prawns, pat them dry with kitchen paper and use the tip of a knife to remove the little black vein along the back, if there is one.
2. In a mixing bowl, finely grate the zest of one lime (only the green part), squeeze in the juice of both limes and add the peeled and grated garlic, the honey, 1 tbsp oil, a pinch of salt and some pepper. Mix with a fork until the honey has dissolved.
3. Add the prawns, coat them well and leave to marinate in the fridge for 15 to 20 minutes, no longer: the acidity of the lime starts to “cook” the prawns and makes them mealy.
4. Meanwhile, cut off both ends of the pineapple, slice away the skin from top to bottom with a large knife, then remove the brown “eyes”. Cut into quarters, remove the fibrous core and cut 300 g of the flesh into 24 cubes of 2 to 2.5 cm.
5. Drain the prawns, reserving the marinade. Thread 3 prawns and 3 pineapple cubes alternately onto each skewer. Pierce each prawn twice, at the top and bottom of its curve, so it stays flat and cooks evenly.
6. Heat the griddle pan over a high heat for 3 minutes, then brush it with the second spoonful of oil. Sear 4 skewers for 2 minutes per side without moving them, until the prawns are pink and opaque: no longer, or they'll turn rubbery. Repeat with the other 4.
7. Pour the reserved marinade into the still-hot griddle pan and boil it for 1 to 2 minutes over a medium heat, until syrupy: boiling it hard removes any risk from the raw prawns. Brush it over the skewers.
8. Roughly chop the coriander and scatter it over the skewers. Add a grind of pepper and serve straight away, hot or warm, allowing 2 skewers per person.