Ingredients

For the prawns:

• 450g raw prawns peeled, deveined, and tails removed

• 1/4 cup olive oil or avocado oil

• Juice and zest of 1 lime

• 2 cloves garlic, minced

• 1 tablespoon Pineapple & Szechuan Peppercorn Chilli Jam

• 1 teaspoon chili powder

• 1 teaspoon kosher salt

• 1/4 teaspoon black pepper

• Wood or metal skewers

For the grilled pineapple salsa:

• 1 small pineapple cored and cut into 1cm squaresOlive oil for brushing the pineapple

• 1 red bell pepper seeded and diced

• 1/2 cup chopped coriander

• 1/2 red onion diced

• 1 jalapeno pepper stemmed, seeded, and minced

• Juice of 1 large lime

• Pinch of salt to taste
  

For serving:

• Corn tacos

• Finely shredded purple cabbage

• Avocado slices

• Pineapple & Szechuan Peppercorn Chilli Jam

• Fresh cilantro

• Lime wedges

Instructions

1. Pat the prawns dry with paper towels. Place the prawns in a large bowl. Add the olive oil, lime zest and juice, garlic, chilli jam, chili powder, salt, and pepper. Stir until all of the prawns are well coated and let the prawn rest while you make the salsa.

2. Meanwhile, make the salsa. Heat the grill to medium-high heat. Brush pineapple with olive oil and grill until charred on both sides. Set aside to cool, then chop into bite-sized pieces.

3. In a medium bowl, combine grilled pineapple, red pepper, cilantro, red onion, jalapeno, and lime juice. Season with salt, to taste. Stir until well combined.

4. Thread the prawns on skewers and put them on a plate or platter. Place the prawn skewers on the hot grill and grill for 2 to 3 minutes per side or until the prawn is pink. Remove the prawn skewers from the grill and remove the prawn from the skewers. Note: If you are using wood skewers, make sure you soak them 30 minutes before grilling.

5. To assemble the tacos, place prawns into a warmed tortilla. Top with cabbage, grilled pineapple salsa, chilli jam, avocado, and coriander. Squeeze fresh lime juice over the tacos, if desired. Serve immediately.