Grilled Prawns with Burnt Pineapple and Scotch Bonnet Chutney Recipe

Introduction

This grilled prawns recipe pairs the smoky sweetness of burnt pineapple with a fiery scotch bonnet chutney for a vibrant, tropical flavor. Perfect for summer barbecues, it’s simple to prepare but packed with bold spices and fresh ingredients that will impress your guests.

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 taste)
• Salt and ground black pepper (to taste)

Instructions

1. Step 1: Prepare the prawns by cutting off the antennae and legs with kitchen scissors. Snip down the back of each shell from the neck to just before the tail, then use a cocktail stick to remove and discard the dark intestinal tract. Remove the shell from the middle section, leaving the heads and tails intact.
2. Step 2: In a bowl, combine crushed garlic, white parts of spring onions, ground cumin, dried thyme, smoked paprika, pul biber, 1 tsp salt, ½ tsp black pepper, and vegetable oil to create a spice paste. Rub this evenly over the prawns and set aside to marinate.
3. Step 3: Light your barbecue and arrange the coals on one side to create a direct and indirect heat zone. For the chutney, place the banana shallot directly on the coals and cook for about 15 minutes, turning every 5 minutes until soft.
4. Step 4: Cut the root end off the garlic bulb, drizzle it with a little olive oil, sprinkle with salt, wrap in foil, and cook over the coals for 15–20 minutes, turning every 5 minutes until softened.
5. Step 5: Drizzle the pineapple slices with some olive oil and grill them directly over the coals for 2 minutes. Flip and continue grilling for another 5–8 minutes, turning every minute until the pineapple is dark golden with charred spots.
6. Step 6: Remove the pineapple from the grill and place in a blender. Add the softened garlic (squeezed from the bulb), cooked shallot, sherry vinegar, and remaining olive oil. Season with salt and pulse until you achieve a semi-chunky chutney texture. Stir in the finely chopped scotch bonnet and adjust seasoning to taste.
7. Step 7: Grill the prawns directly over the coals or on the grill grate for about 3 minutes until the undersides turn pink. Flip and cook for an additional 2 minutes or until prawns are fully pink with no grey spots.
8. Step 8: Remove prawns from the barbecue and serve immediately alongside the burnt pineapple and scotch bonnet chutney.

Tips & Variations

• Adjust the amount of scotch bonnet chilli depending on your heat tolerance; remove seeds to reduce spiciness.
• For an indoor option, use a grill pan or broiler to char the pineapple and prawns.
• Substitute sherry vinegar with apple cider vinegar or white wine vinegar if preferred.
• Adding a squeeze of fresh lime juice to the chutney before serving brightens the flavors.

Storage

Store leftover prawns and chutney separately in airtight containers in the refrigerator for up to 2 days. Reheat the prawns gently over medium heat to avoid overcooking, or enjoy them cold in salads. The chutney can be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, but thaw them completely and pat dry before marinating to ensure even cooking and proper spice coating.

How spicy is scotch bonnet chilli?

Scotch bonnet chillies are very hot, so use sparingly according to your heat preference. You can reduce the heat by removing the seeds or substitute with a milder chilli.

Grilled Prawns with Burnt Pineapple and Scotch Bonnet Chutney Recipe

Print Recipe

★★★★★

4.9 from 82 reviews

A vibrant and flavorful recipe featuring grilled king prawns rubbed with a smoky, spiced paste and served with a unique burnt pineapple and scotch bonnet chutney, perfect for barbecue lovers seeking a tropical twist.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Seafood
• Method: Grilling
• Cuisine: Caribbean-inspired

Ingredients

Scale 1x2x3x

For the Prawns

• 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 red pepper flakes)
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp ground black pepper

For the Chutney

• 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 to heat preference)
• Salt, to taste

Instructions

1. Prepare Prawns: Using kitchen scissors, cut off the antennae and legs of the prawns. Snip down the back of each prawn’s shell from the neck to just before the tail and use a cocktail stick to remove the dark intestinal tract. Discard the shell parts around the middle, leaving heads and tails intact.
2. Make Spice Paste: In a bowl, combine crushed garlic, white parts of spring onions, ground cumin, dried thyme, smoked paprika, pul biber, salt, black pepper, and vegetable oil. Rub this spice paste thoroughly over the prawns. Set aside to marinate.
3. Prepare Charcoal Barbecue: Arrange coals on one side of the barbecue and light them, creating a two-zone heat area for cooking and charring ingredients.
4. Char Shallot and Garlic: Place the banana shallot directly on the hot coals. Cook for about 15 minutes, turning every 5 minutes until soft to the touch. For the garlic bulb, slice off the root end, drizzle with olive oil, season with salt, wrap in foil, and cook directly over coals for 15-20 minutes, turning every 5 minutes until soft.
5. Char Pineapple: Drizzle pineapple slices with a bit of olive oil and place them directly over the coals. Cook for 2 minutes, then turn and continue cooking for 5-8 more minutes, turning every minute until they develop dark golden color with charred spots. Remove from the grill.
6. Make Chutney: Transfer the charred pineapple to a blender. Squeeze in the softened garlic from the bulb, add the cooked shallot, sherry vinegar, and remaining olive oil. Season with salt and pulse until the mixture is semi-chunky—not completely smooth. Stir in finely chopped scotch bonnet chili and adjust seasoning as needed.
7. Grill Prawns: Place marinated prawns over the coals or on the barbecue grill. Cook for 3 minutes until the undersides turn pink. Flip and cook for an additional 2 minutes until prawns are fully pink with no grey areas.
8. Serve: Remove prawns from the barbecue and serve immediately alongside the burnt pineapple and scotch bonnet chutney for a delicious smoky and spicy accompaniment.

Notes

• Adjust the amount of scotch bonnet chili based on your heat tolerance; start with less and add more if desired.
• Removing the intestinal tract improves the texture and removes bitterness from the prawns.
• Cooking directly on coals imparts unique smoky flavors that complement the sweet and spicy chutney.
• The chutney is best served fresh but can be refrigerated for up to 2 days in an airtight container.
• If you don’t have a charcoal barbecue, a grill pan or gas grill can be used, though the smoky char flavor will be less intense.

Keywords: Grilled prawns, burnt pineapple chutney, scotch bonnet chutney, barbecue seafood, smoky shrimp recipe, tropical chutney