Seafood, Coconut, and Pineapple Skewers
Seafood, Coconut, and Pineapple Skewers



  • 16 whole king prawns, raw
  • 500g mix of salmon and white fish fillets, cut into chunks
  • 200ml coconut milk
  • 100g pineapple chunks
  • 85g desiccated coconut
  • Drizzle of olive oil
  • Lime, cut into wedges, to serve
  • 8 wooden skewers, soaked
  • Toss the prawns, fish, coconut milk and some seasoning together in a bowl, then thread onto skewers with the pineapple chunks. Fire up the barbecue or heat a griddle pan.
  • When ready to cook, roll the skewers in desiccated coconut, pressing down a little to ensure it sticks. Dab your kebabs with a bit of oil, and cook for about 4 mins on each side, or until the prawns have turned pink and the fish is cooked through and the pineapple charred. Serve immediately with lime wedges.
10 mins
Makes 8 Skewers

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