+

Method:

  • Prawns, peeled, de-veined and tail on 1.2 kg
  • Pineapple, cut into wedges 2 kg
  • Fresh Coriander, chopped 40 g
  • Green onion, sliced 100 g
  • Fresh tomato, chopped 400 g
  1. Method:

    • Quickly barbecue the prawns and pineapple wedges with a little oil.
    • Combine the salsa ingredients together and set aside.
  2. To Serve:

    • Place the pineapple and prawns in a bowl and top with the salsa and sauce.
+