Summer is lingering across Australia this weekend, so here's a perfect late summer BBQ suggestion. We recommend fresh pineapples but if you can't find the right one, try tinned.
Here are a few tips for buying a pineapple:
- Look for one that is a good weight for its size.
- There is no difference between a small and large size pineapple.
- They should be free from soft spots, bruises and darkened 'eyes'. This means it's either damaged or past its prime.
Serves 4
Ingredients
12 green prawns, peeled and deveined
1 pineapple diced into bite-sized chunks
250g Haloumi cheese chopped into bite sized chunks
1 red capsicum, cut into 3cm pieces
1 green capsicum diced, cut into 3cm pieces
300ml natural yoghurt
1 handful of fresh mint
1 clove of garlic
Method
1. Thread a prawn, piece of red and green capsicum, piece of haloumi and piece of pineapple onto a skewer, with prawn in the middle. Repeat to create a colourful kebab.
2. BBQ until prawns are cooked through and the other ingredients are ever so slightly charred (approximately 7 minutess).
3. Combine natural yoghurt, 1 clove of crushed garlic and some chopped mint. Drizzle combination over each skewer.
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