Introduction

This recipe for grilled prawns with burnt pineapple and scotch bonnet chutney offers a vibrant mix of smoky, spicy, and sweet flavors. Perfect for warm evenings, the prawns are infused with aromatic spices while the chutney adds a zesty tropical twist. It’s a delightful dish that’s both impressive and easy to prepare on the barbecue.

Grilled Prawns with Burnt Pineapple & Scotch Bonnet Chutney Recipe - Recipe Image

Ingredients

24 whole king prawns, shells left on
3 garlic cloves, crushed
3 spring onions, finely chopped (green and white parts separated)
1 tsp ground cumin
1 tsp dried thyme
1 tsp smoked paprika
1 tsp pul biber
2 tbsp vegetable oil
1 banana shallot
1 small whole garlic bulb
3 tbsp extra virgin olive oil
260g canned pineapple slices (drained weight)
2 tbsp sherry vinegar
¼-1 scotch bonnet chilli, finely chopped (adjust for heat preference)

Instructions

Step 1: Using kitchen scissors, remove the antennae and legs from the prawns. Snip down the back of each shell from neck to just before the tail, then use a cocktail stick to extract and discard the dark intestinal tract. Remove the shell sections around the middle, keeping heads and tails intact.
Step 2: In a bowl, combine the crushed garlic, white parts of spring onions, ground cumin, dried thyme, smoked paprika, pul biber, 1 tsp salt, ½ tsp ground black pepper, and 2 tbsp vegetable oil. Mix to form a paste, then rub it all over the prawns. Set aside to marinate.
Step 3: Prepare your barbecue with coals arranged to one side, then light them. Place the banana shallot directly on the coals and cook for about 15 minutes, turning every 5 minutes until soft to the touch. Slice off the root end of the whole garlic bulb, drizzle with some olive oil, season lightly with salt, wrap it in foil, and cook over the coals for 15-20 minutes, turning every 5 minutes until soft.
Step 4: Lightly oil the pineapple slices and grill directly over the coals for 2 minutes. Flip and continue cooking for another 5-8 minutes, turning every minute until they develop dark golden color with charred spots. Remove from the grill and transfer to a blender.
Step 5: Add the softened garlic (squeeze out the cloves from the bulb), cooked shallot, sherry vinegar, and remaining extra virgin olive oil to the blender with the pineapple. Season with salt and pulse until a semi-chunky chutney forms—avoid making it completely smooth. Stir in the finely chopped scotch bonnet chilli and adjust seasoning to taste.
Step 6: Grill the prawns either directly over the coals or on the grill grate for about 3 minutes until the undersides turn pink. Flip and cook for another 2 minutes or until the prawns are fully pink with no grey areas.
Step 7: Remove the prawns from the barbecue and serve immediately alongside the burnt pineapple and scotch bonnet chutney.

Tips & Variations

Adjust the amount of scotch bonnet chilli in the chutney according to your heat preference to avoid overpowering the dish.
If you don’t have a barbecue, you can cook the prawns and pineapple slices on a hot grill pan or under a broiler.
For added freshness, garnish the prawns with chopped fresh coriander or a squeeze of lime before serving.

Storage

Store any leftover prawns and chutney separately in airtight containers in the refrigerator for up to 2 days. Reheat prawns gently in a pan or under the grill to avoid overcooking. The chutney can be served cold or at room temperature and will keep well for dipping or spreading on other dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chilli instead of scotch bonnet?

Yes, you can substitute with other hot chillies like habanero or fresno, but adjust the quantity to suit your tolerance for heat.

Should the prawns be deveined before grilling?

Yes, removing the dark intestinal tract improves both the appearance and taste, but leaving the shells on helps keep the prawns juicy and flavorful while grilling.

Grilled Prawns with Burnt Pineapple & Scotch Bonnet Chutney Recipe

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★★★★★

4.4 from 103 reviews

This recipe for grilled king prawns with burnt pineapple and scotch bonnet chutney combines smoky, spicy, and sweet flavors. The prawns are marinated with a fragrant spice paste and grilled over barbecue coals, while the chutney is made by charring pineapple, shallot, and garlic directly on the coals, then blending them with scotch bonnet chili and sherry vinegar for a vibrant, semi-chunky condiment. This dish offers a delightful balance of heat, acidity, and caramelized tropical sweetness perfect for a summer cookout.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: Seafood
Method: Grilling
Cuisine: Caribbean-inspired

Ingredients

Scale

For the Prawns Marinade

24 whole king prawns, shells left on
3 garlic cloves, crushed
3 spring onions, finely chopped (green and white parts separated)
1 tsp ground cumin
1 tsp dried thyme
1 tsp smoked paprika
1 tsp pul biber (Turkish chili flakes)
2 tbsp vegetable oil
1 tsp salt
½ tsp ground black pepper

For the Chutney

1 banana shallot
1 small whole garlic bulb
3 tbsp extra virgin olive oil
260g canned pineapple slices, drained weight
2 tbsp sherry vinegar
¼ to 1 scotch bonnet chilli, finely chopped (adjust to heat preference)
Salt to taste

Instructions

Prepare the Prawns: Use kitchen scissors to cut off the antennae and legs of the prawns. Snip down the back of the shell from the neck to just before the tail, then use a cocktail stick to remove the dark intestinal tract and discard it. Remove the shell parts around the middle, leaving heads and tails intact.
Make the Marinade: Combine crushed garlic, white parts of the spring onions, ground cumin, dried thyme, smoked paprika, pul biber, 1 tsp salt, ½ tsp ground black pepper, and 2 tbsp vegetable oil to form a paste. Rub this paste all over the prepared prawns and set aside to marinate.
Prepare the Charcoal Grill: Arrange barbecue coals on one side and light to create a direct and indirect heat zone.
Cook Shallot and Garlic for Chutney: Place the banana shallot directly on the coals and cook for approximately 15 minutes, turning every 5 minutes until soft to touch. Simultaneously, slice off the root end of the garlic bulb, drizzle with some olive oil, season with salt, wrap in foil, and cook directly over the coals for 15–20 minutes, turning every 5 minutes until soft.
Char the Pineapple: Drizzle the pineapple slices with remaining olive oil and cook directly over the coals for 2 minutes. Flip and continue cooking for 5–8 minutes more, turning every minute, until pineapple is dark golden and charred in spots. Remove from grill.
Prepare the Chutney: Place the charred pineapple in a blender. Squeeze out the softened roasted garlic from the bulb and add it to the blender along with the cooked shallot, sherry vinegar, remaining olive oil, and a pinch of salt. Pulse to create a semi-chunky chutney (avoid making it completely smooth). Stir in the finely chopped scotch bonnet chili and adjust seasoning to taste.
Grill the Prawns: Arrange the marinated prawns directly over the coals or on the grill grate. Cook for about 3 minutes until the undersides turn pink, then flip and cook for another 2 minutes until the prawns are fully pink with no grey areas.
Serve: Remove the prawns from the barbecue and serve immediately alongside the burnt pineapple and scotch bonnet chutney.

Notes

Adjust the amount of scotch bonnet chili according to your preferred spice level—use less for milder heat.
Using fresh coals for direct and indirect heat zones allows controlled grilling and charring.
You can substitute king prawns with other large prawns or shrimp if unavailable.
Be careful when handling scotch bonnet peppers; wash your hands thoroughly after chopping.
The chutney can be made ahead and stored refrigerated for up to 2 days.
For a smoky flavor, grilling over charcoal is recommended rather than gas or electric grills.

Keywords: grilled prawns, scotch bonnet chutney, barbecue, burnt pineapple, spicy seafood, Caribbean flavors