Prawn and Pineapple Kebabs

If you are looking for the ‘WOW!” factor, this is the dish to serve!


  • 450 g prawns, deveined
  • Ina Paarman’s Chilli & Garlic Seasoning
  • 2 T (30 ml) olive oil
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • 1 pineapple
  • 6 small lemons
  • 4 long metal skewers

Cut the prawns open along the back and devein.

Season the prawns generously with Chilli & Garlic Seasoning and toss with olive oil and Coriander Pesto.

Slice the pineapple into 1 cm thick rounds. No need to peel.

Cut the pineapple rounds into quarters. Halve the lemons.

Skewer the lemon halves, prawns and pineapple onto the metal skewers. See pic.

Braai over medium/slow heat until prawns are cooked.

We served them on Strelitzia leaves, or you can also use banana leaves.

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