Carribean Jerk Prawns with Pineapple Salsa

Carribean Jerk Prawns with Pineapple Salsa


15 Minutes








Gluten Free, Low Fat

Making this recipe


For the prawns:
250g medium sized prawns
3 tsp Carribean Jerk Spice Rub
2 cloves garlic, sliced
1 lime, juiced
2 tbsp honey
2 tbsp cooking oil

For the salsa:
1 ripe pineapple, diced
2 medium tomatoes, diced
Handful of coriander, chopped
¼ onion, diced
4 cloves garlic, crushed
1 lime, juiced
1 tsp Lemon Pepper
½ tsp salt
Drizzle of olive oil

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For the prawns:

Step 1:

Take some wooden skewers and soak them in a bowl of water. Set aside.

Step 2:

Wash and drain the prawns. Set aside.

Step 3:

In a large bowl, add the Carribean Jerk Spice Rub, garlic, lime juice and honey and mix well.

Step 4:

Add the prawns and mix until they’re well coated with the marinade.

Step 5:

Cover the bowl and leave in the fridge to marinate for at least 3 hours. For maximum flavour, marinate for 24 hours.

Step 6:

One the day of cooking, light and prepare the barbecue.

Step 7:

Take the skewers that have been soaking and skewer 2 – 3 prawns on each one.

Step 8:

Place over the grill, constantly turning until the prawns turn pink and slightly charred. This should take no longer than 5 minutes to cook.

For the salsa:

Step 1:

In a large mixing bowl, add the pineapple, tomatoes, coriander, onion, garlic, lime juice, Lemon Pepper, salt and a drizzle of olive oil.

Step 2:

Mix well and serve.