Prawn and Pineapple Skewers

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Firstly, I am sorry for posting so late this week. Life has been a little chaotic lately and I've been struggling to keep up with my never-ending to-do list let alone find time to have a play in the kitchen. For that reason, this week's recipe is super simple but I promise it is still delicious! Yesterday lunch time I really fancied something light, fresh and spicy so I thought it was the perfect chance to come up with something new.

I can't get enough of pineapple at the moment, and I rarely find the opportunity to eat it warm (which I love) so these skewers are a real winner for me. Chilli and pineapple is such a great combination and the lemon and honey in the dressing bring everything together for a fiery dish that takes just minutes to make.

Ingredients (Serves 2)

150g of raw king prawns

2 slices of pineapple

70g of rocket

200g of cherry tomatoes

1/2 a red chili

1/2 a lemon

1-2 teaspoons of tamari

2 tablespoons of olive oil

1 teaspoon of honey

Start by making the dressing - combine the lemon, olive oil and honey and stir well. Then finely chop the chill and add this in. Add the tamari bit by bit until it is the right saltiness for you! Then set the dressing to one side and make your skewers.

Using a large frying pan, measure the length of the skewer and cut it to size so it fits flat in the pan, rather than balancing from edge to edge.

Chop the pineapple into bitesize chunks. Then on a skewer, place one prawn, then a pineapple piece then a prawn again. Repeat for the length of the skewer.

Halve the cherry tomatoes and line two bowls with rocket. Then add the tomatoes and leave to one side.

Put the pan on a medium-high heat then add the skewers. You want the prawns and pineapple to be touching the surface of the pan. Then pour 2/3 of the dressing over the skewers and allow the prawns to pink on one side before turning them over. Once they have cooked on both sides, remove them from the heat so that they don't get overcooked.

Serve the skewers on the bed of rocket and drizzle with the remaining dressing.

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