Introduction

This recipe for grilled prawns with burnt pineapple and scotch bonnet chutney combines smoky, spicy, and sweet flavors for a delicious and vibrant dish. Perfect for barbecue lovers, it offers a fresh twist with a bold homemade chutney that complements the succulent prawns beautifully.

Grilled Prawns with Burnt Pineapple & Scotch Bonnet Chutney Recipe - Recipe Image

Ingredients

24 whole king prawns, shells left on
3 garlic cloves, crushed
3 spring onions, finely chopped (green and white parts separated)
1 tsp ground cumin
1 tsp dried thyme
1 tsp smoked paprika
1 tsp pul biber
2 tbsp vegetable oil
1 banana shallot
1 small whole garlic bulb
3 tbsp extra virgin olive oil
260g canned pineapple slices (drained weight)
2 tbsp sherry vinegar
¼ to 1 scotch bonnet chilli, finely chopped (adjust to taste)

Instructions

Step 1: Using kitchen scissors, cut off the antennae and legs from the prawns. Snip down the back of each prawn’s shell from the neck to just before the tail, then use a cocktail stick to remove and discard the dark intestinal tract. Remove shell parts around the middle, keeping the heads and tails intact.
Step 2: In a bowl, combine crushed garlic, white parts of the spring onion, cumin, thyme, smoked paprika, pul biber, 1 tsp salt, ½ tsp ground black pepper, and vegetable oil to form a paste. Rub this mixture all over the prawns and set aside.
Step 3: Prepare your barbecue by arranging coals on one side and lighting them. For the chutney, place the banana shallot directly on the coals and cook for about 15 minutes, turning every 5 minutes until soft when pressed.
Step 4: Slice off the root end of the garlic bulb, drizzle with some olive oil, season lightly with salt, wrap it in foil, and cook directly over the coals for 15–20 minutes, turning every 5 minutes until soft.
Step 5: Drizzle the pineapple slices with a little olive oil. Grill them directly over the coals for 2 minutes, then turn and cook for an additional 5–8 minutes, turning every minute to develop dark golden charred spots all over.
Step 6: Remove the pineapple from the grill and place in a blender. Squeeze in the softened garlic, add the cooked shallot, sherry vinegar, and remaining olive oil. Season with salt, then pulse until you achieve a semi-chunky chutney—avoid blending it completely smooth.
Step 7: Stir in the finely chopped scotch bonnet chilli and adjust seasoning to taste.
Step 8: Grill the prawns either directly over the coals or on the grill rack for 3 minutes until their undersides turn pink. Flip and cook for 2 more minutes until fully pink with no grey areas.
Step 9: Remove prawns from the barbecue and serve immediately with the burnt pineapple and scotch bonnet chutney.

Tips & Variations

Adjust the amount of scotch bonnet chilli according to your heat tolerance; remove seeds for a milder chutney.
If you don’t have a barbecue, you can broil the prawns and pineapple slices in the oven, watching carefully to create charred spots.
Use fresh pineapple instead of canned for a brighter flavor, but ensure it is ripe and sweet.
For a less intense smoky flavor, sauté the shallot and garlic instead of cooking over coals.

Storage

Store any leftover chutney in an airtight container in the refrigerator for up to 3 days. It can be gently reheated or served cold. Cooked prawns are best eaten fresh but can be refrigerated for up to 24 hours; reheat gently to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of prawns or shrimp?

Yes, you can use other large prawns or shrimp varieties, but cooking times may vary slightly depending on their size.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet chilli used. This chili is quite hot, so start with a small amount and increase to your preferred spice level.

Grilled Prawns with Burnt Pineapple & Scotch Bonnet Chutney Recipe

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★★★★★

4.8 from 123 reviews

This recipe features succulent grilled king prawns enhanced by a vibrant burnt pineapple and scotch bonnet chutney. The prawns are marinated with a spicy, aromatic paste and cooked directly over barbecue coals for an authentic smoky flavor. The chutney combines charred pineapple, slow-cooked garlic, and shallots with the fiery kick of scotch bonnet chili, creating a perfect balance of heat, sweetness, and smokiness to complement the prawns.

Author: Ella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Caribbean / Fusion

Ingredients

Scale

Prawns Marinade

24 whole king prawns, shells left on
3 garlic cloves, crushed
3 spring onions, finely chopped (green and white parts separated)
1 tsp ground cumin
1 tsp dried thyme
1 tsp smoked paprika
1 tsp pul biber (Turkish chili flakes)
2 tbsp vegetable oil
1 tsp salt
½ tsp ground black pepper

Chutney

1 banana shallot
1 small whole garlic bulb
3 tbsp extra virgin olive oil
260g canned pineapple slices (drained weight)
2 tbsp sherry vinegar
¼–1 scotch bonnet chili, finely chopped (adjust to heat preference)
Salt (to taste)

Instructions

Prepare the Prawns: Use kitchen scissors to cut off the antennae and legs from each prawn. Snip down the back of the shell from the neck to just before the tail, then use a cocktail stick to remove and discard the dark intestinal tract. Remove the midsection parts of the shell, leaving the heads and tails intact.
Make and Apply the Marinade: Combine crushed garlic, white parts of spring onions, ground cumin, dried thyme, smoked paprika, pul biber, salt, black pepper, and vegetable oil into a paste. Rub this marinade thoroughly over all prawns. Set aside to allow flavors to infuse.
Set Up Barbecue Coal Fire: Arrange the coals on one side of the barbecue and light them to create a hot side for grilling and a cooler side for cooking the chutney ingredients slowly.
Cook Shallot and Garlic for Chutney: Place the whole banana shallot directly on the hot coals and cook for about 15 minutes, turning every 5 minutes, until soft to the touch. For the garlic bulb, slice off the root end, drizzle with a little olive oil, sprinkle with salt, wrap in foil, and cook over the coals for 15-20 minutes, turning every 5 minutes until soft.
Char the Pineapple: Drizzle canned pineapple slices with some of the olive oil and place directly over the coals. Cook for 2 minutes, then turn and continue cooking for 5-8 minutes, turning every minute until dark golden with charred spots develop all over. Remove from heat.
Prepare the Chutney: Place the charred pineapple in a blender. Squeeze in the softened garlic cloves from the bulb, add the cooked shallot, sherry vinegar, and remaining olive oil. Season with salt and pulse to a semi-chunky texture, ensuring it is not fully smooth. Stir in the finely chopped scotch bonnet chili and adjust seasoning as desired.
Grill the Prawns: Place the marinated prawns directly over the hot coals or on the grill grate above them. Grill for about 3 minutes until the undersides turn pink, then flip and cook for a further 2 minutes until all grey areas disappear and prawns are fully pink and cooked through.
Serve: Remove prawns from the barbecue and serve immediately alongside the burnt pineapple and scotch bonnet chutney for dipping or topping.

Notes

Adjust the amount of scotch bonnet chili in the chutney to control the heat level.
Removing the intestinal tract from prawns ensures a cleaner taste and better presentation but can be skipped if time is short.
Cooking the shallot and garlic slowly on coals imparts a unique smoky sweetness to the chutney.
If a barbecue is unavailable, a grill pan or oven broiler can be used, but the smoky flavor from coals will be less pronounced.
Wear gloves when handling scotch bonnet peppers to avoid skin irritation.

Keywords: grilled prawns, burnt pineapple chutney, scotch bonnet chutney, barbecue shrimp, spicy seafood, Caribbean grilled prawns