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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.

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

  1. 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.
  2. 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.
  3. Prepare the Charcoal Grill: Arrange barbecue coals on one side and light to create a direct and indirect heat zone.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://spatulaqueen.com/grilled-prawns-with-burnt-pineapple-and-scotch-bonnet-chutney-recipe/