Grilled Jerk Prawns with Coconut Rice and Pineapple Salsa

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Grilled Jerk Prawns with Coconut Rice and Pineapple Salsa

Sweet, tender prawns marinated in a sweet, salty, spicy Jamaican Jerk-seasoned marinade and grilled until nice and charred and super-flavourful. These little flavour bombs pair perfectly with slightly sweet coconut rice to mop up all the flavours and tangy, zesty pineapple salsa to freshen it all up.

The peppery flavours of Jamaican Jerk Seasoning traditionally work so well with the classic flavours of Jamaica – coconut and pineapple – and this dish brings all the wonderful flavours of the Caribbean together with juicy, fresh prawns as the perfect flavour vehicle.

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Spices used in this recipe

  • Jamaican Jerk Spice Mix – Med

    Product description

    Jamaican Jerk Spice Mix blends sweet, savoury and hot spices in a way that is surprising and delicious. This blend packs a greater heat yet is sweeter than New Orleans Cajun Spice. Sweet, savoury and a little bit hot, this traditional Caribbean blend can be used as a dry rub, flavour base for a marinade or as a subtle flavour kick with a light sprinkling. Paired traditionally with chicken, it can also be used with seafood, pork, or veg.

    SKU: B0057


  1. Prior to cooking, soak your skewers in water to avoid them burning on the grill later.

    In a bowl, combine your Jerk seasoning, the juice of 1 lime, soy sauce, sweet chilli, and garlic. Toss your prawns to coat in the marinade and set aside to infuse.

  2. While the prawns marinate, rinse your rice a few times until the water runs fairly clear. Add your rice, water, coconut milk, and salt into a medium saucepan and bring to a roaring simmer. Stir with a spoon (just once), turn the heat down to low, cover, and cook for 14 mins. Remove from the heat and aside with the lid still on for 10 mins – the rice will continue cooking in its own steam.

  3. Thread your prawns onto your skewers – about 4 per skewer.

    Place a pan, griddle, or BBQ on high heat. Add a small drizzle of olive oil and when hot, add your prawns and cook for 2-3 mins on each side, until opaque and cooked inside and charred on the outside.

  4. While the prawns and rice cook, add your pineapple, onion, diced pepper, and coriander into a bowl with the juice of 1/2 lime and a pinch of salt and pepper, and toss to coat. Set aside for serving.

  5. When finished steaming, fluff your coconut rice with a fork and serve alongside your prawns and salsa, and remaining fresh lime.

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