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Grilled Prawns with Burnt Pineapple and Scotch Bonnet Chutney Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/grilled-prawns-with-burnt-pineapple-and-scotch-bonnet-chutney-recipe/