Sliced calamari tubes, baby octopus or fish pieces may be added to kebabs.
1 Whole Peeled Pineapple (750g)
1 kg green prawns, peeled and de-veined
1 clove garlic
1 tspn MCT Oil
1/4 cup honey
1 Tbsp sweet chili sauce (or to taste)
1 Tbsp soy sauce
Cut 24 bite sized wedges from pineapple.
Thread pineapple and prawns alternately onto 8 skewers.
Combine remaining ingredients, mix well and marinate skewers for 30 minutes.
Heat and grease BBQ or grill and cook kebabs quickly over high temperature, for 5
minutes. Brush with reserved marinade during cooking.
1 Whole Peeled Pineapple (750g)
1 kg green prawns, peeled and de-veined
1 clove garlic
1 tspn MCT Oil
1/4 cup honey
1 Tbsp sweet chili sauce (or to taste)
1 Tbsp soy sauce
Cut 24 bite sized wedges from pineapple.
Thread pineapple and prawns alternately onto 8 skewers.
Combine remaining ingredients, mix well and marinate skewers for 30 minutes.
Heat and grease BBQ or grill and cook kebabs quickly over high temperature, for 5
minutes. Brush with reserved marinade during cooking.
Little Leakers
Pineapple & Prawn Satays