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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://ellaeatsdaily.com/grilled-prawns-with-burnt-pineapple-and-scotch-bonnet-chutney-recipe/