Grilled Jerk Prawns and Pineapple Skewers

Grilled Jerk Prawns and Pineapple Skewers


Time Needed Prep
Ingredients 21
Difficulty Easy

Rating (click to rate)

5.0 based on 3 ratings.


  • Grilled Jerk Prawns and Pineapple Skewers:
  • 20-25 Prawns peeled and deveined
  • 1/2 cup Jerk Marinade
  • 2 Slices Pineapple cut into 1/2 inch pieces
  • Jerk Marinade:
  • 1 Scotch Bonnet Pepper
  • 2 Cloves Garlic
  • 1 tbsp Ginger grated
  • 2 Green Onions
  • 1 tbsp Thyme chopped
  • 1 All Spice
  • 3/4 tsp Nutmeg
  • 3/4 tsp Cinnamon
  • 1 tsp Pepper
  • 1 tbsp Brown Sugar
  • 1 tbsp Oil
  • 2 tbsp White Vinegar
  • 2 tbsp Soy Sauce
  • 1 tbsp Dark Rum
  • 1/2 Orange juice and zest
  • 1 Lime juice and zest

Nutrition Information

Qty per
0g serve
Qty per
Energy 0cal 154cal
Protein 0g 1.35g
Fat (total) 0g 7.76g
 - saturated 0g 1.31g
Carbohydrate 0g 15.2g
 - sugars 0g 11.63g
Dietary Fibre 0g 1.43g
Sodium 0mg 44.8mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Grilled Jerk Prawns and Pineapple Skewers are a great one to make during summer. Hot and spicy jerk prawns plus juicy, sweet and fresh pineapples on a stick – a great appetiser to tease those taste buds!

These Grilled Jerk Prawns and Pineapple Skewers are perfect when you just want to chill in the backyard with your friends under the night sky, remembering those unforgettable moments you had in the past – ahhhhh so dramatic!

These skewers are so savory and those people who love seafood will surely enjoy these!

Just don’t make a lot of these. They can’t be kept in the freezer so the leftovers will just go to waste!

Grilled Jerk Prawns and Pineapple Skewers


  1. Marinate the prawns in the half of the jerk marinade for at least 20 minutes and up to over night.

  2. Skewer the prawns and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

  3. Puree everything in a food processor.

Recipe Hints and Tips:

  • Grilled Jerk Prawns and Pineapple Skewers are not suitable for freezing.
  • Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.
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