Grilled Pineapple Rum Prawns with Green Chilli Salsa Verde

PREP TIME: 25 minutes
CHILL TIME: 30 mins
COOK TIME: 15 minutes
SERVES: 4
What a great spring or summer dish with all the flavours and colours of Australia, green prawns and a golden pineapple rum marinade.
Ingredients
24 large green Australian prawns, peeled with heads intact
1 small pineapple, halved and sliced
Baby coriander and fresh lime to serve
Pineapple and Rum marinade
460g chopped fresh ripe yellow pineapple
100ml dark rum
2 tablespoons lime juice
4 garlic cloves, crushed
2 tsp coriander seeds
2 tsp sea salt flakes
55g caster sugar
Green chilli salsa
4 green chillies, deseeded and finely chopped
½ cup coriander leaves, finely chopped
½ cup mint leaves, finely chopped
2 tablespoons chopped chives
1 clove garlic chopped
½ cup olive oil
2 tablespoons lime juice
To make the pineapple and rum marinade: Place the chopped pineapple, rum, lime juice, crushed garlic, coriander seeds, salt and sugar in a food processor and process until finely chopped. Set aside.
To make the green chilli salsa: Place the chilli, coriander, mint, chives, garlic, olive oil and lime juice in a bowl and mix to combine. Set aside.
Thread the prawns onto metal skewers and place on a baking tray lined with baking paper.
Brush generously with the marinade. Refrigerate for 30 minutes.
Place the remaining marinade in a small saucepan over medium heat and cook, stirring, for 10 minutes or until reduced and sticky. Set aside.
Preheat a barbecue or chargrill pan over high heat. Cook the prawns, for 4-5 minutes each side or until charred and cooked through. Set aside and keep warm.
Cook the pineapple slices for 1- 2 minutes each side or until charred and caramelised.
Serve with the prawns, pineapple sauce, jalapeño salsa, baby coriander and fresh lime.