for 4 person

Skewers

2	spring onions incl. green parts
500 g	unpeeled raw jumbo prawns (organic), defrosted
200 g	pineapples, cut into approx. 2 cm pieces
4 tbsp	Teriyaki sauce
8	wooden skewers, soaked in water for approx. 30 min.

Charcoal/gas/electric grill

3 tbsp	Teriyaki sauce
1 tbsp	coconut flake
¼ tsp	chilli flakes

How it's done

Skewers

Cut the spring onion greens into thin rings, set aside. Quarter the onions, place in a bowl with the prawns and pineapple chunks. Add the Teriyaki sauce, mix and marinate for approx. 15 mins. Thread the prawns, pineapple and onions alternately onto skewers.

Charcoal/gas/electric grill

Grill the skewers over/on a very high heat (approx. 250 °C) for approx. 3 mins. on each side. Coat the skewers with the Teriyaki sauce, serve on a platter. Sprinkle with the desiccated coconut, chilli flakes and reserved onion greens.

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