Skip to main content

Prawns Pineapple Skewers




Prawns Pineapple Skewers

Prawns and pineapple skewers is a perfect appetizer for get together or any occassion. It is mildly spicy with sweetness from the pineapple.  I have used chipotle chille peppers which has a smokey flavor, perfect for grilling.You can substitute it with smoked paprika or regular chilly powder. Try this, you will surely love it.

Ingredients
Shrimp- large size- 12-15
Pineapple cubes- 3/4 cup
Chipotle chile pepper- 3/4 tsp
Pepper powder- 1/4 tsp
Mint leaves- a few
Ginger - 1 inch thick
Garlic- 4-5 pods
Lemon juice- 1 tsp
Corn starch- 1 tsp (optional)
salt to taste
Oil- 2 tsp

Skewers- 6-7 Small



Make a paste of mint leaves, ginger and garlic. Mix chipotle chile pepper, salt, pepper powder and lemon juice and marinate prawns with this paste.Set aside for 10  minutes.
Meanwhile soak the skewers in water.
Sprinkle corn starch to the prawns and gently mix. This will help to bind the marinade while grilling/frying. Skewers shrimp and pineapple and place flat on greased pan or grill. It will take two to three minutes on each side. When one side is done,flip over to the other side. Enjoy!


Try this
Hope you will all enjoy!

Comments

  1. Pineapple prawns skewers looks delicious

    ReplyDelete
  2. such an wonderful recipe. fresh and perfect for the coming hot months

    ReplyDelete

Post a Comment

Popular Posts

Mango Custard

Mango Custard is a delectable and easy dessert which can be served on any occasion. The rich creamy custard with the flavor of mangoes ..it is a real treat to serve after dinner. It was quick to make with simple ingredients and my family relished every spoon of this tasty custard. Ingredients Milk- 2 1/2 cups Thick Mango pulp- 1 1/2 cup Egg yolk-2 Sugar- 1/2 cup condensed milk- 1/2 tin Vanilla essence-1/2 tsp   Corn starch- 2 tsp Peel and puree the mangoes, stir in condensed milk and set aside. Bring milk to a boil and add half of the sugar and stir till it dissolves and switch off  the flame. Whisk together egg yolks and rest of the sugar until light and fluffy. Now add  1/2 cup of hot milk little by little and mix well. Add this to the rest of the milk and cook in low flame till it thickens . Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame . Add v...

Pavakka Inji Achar/ Bitter gourd Ginger Pickle

Pavakka Inji Achar/ Bitter gourd Ginger Pickle Those who love pickle will surely find this recipe interesting. It is a bitter gourd and ginger pickle. The flavor of ginger,the slight bitterness of the bitter gourd and a little sweetness from jaggery will surely make this a hit..give this recipe a try... Ingredients Bitter gourd sliced- 2 cup Ginger thinly sliced- 3/4 cup Garlic cloves-8 Green Chilly- 4 Mustard seeds- 1/2 tsp Turmeric powder- 1/3 tsp Chilly powder- 2 1/2 tsp Fenugreek powder- 3/4 tsp Asafoetida- 1/2 tsp Vinegar- 3 tbs Oil- 1/3 cup Jaggery powdered- 2 tbs Curry leaves-2 springs Cut bitter gourd into thin slices and mix in turmeric powder and tsp of salt and keep aside for one hour. After one hour squeeze out the excess water and keep aside. Slice ginger into thin strips and keep aside. Heat 1/3 cup of oil in a pan and add ginger and fry till it is golden brown and slightly crispy. Add the bitter gourd and saute till it becomes soft. Drai...

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....