Teriyaki King Prawn & Pineapple Kebabs

Shell the prawns, leaving the tips of the tails on them. Slit them along the back and remove the black vein (intestine). Cut the pineapple rings into 4 equally-sized pieces.

Mix the Teriyaki marinade, spring onions, garlic, lemon rind and sugar in a bowl. Add the king prawns and mix well with the marinade. Remove the prawns from the marinade (place the remaining marinade aside) and put one piece of pineapple in curve of each prawn. Put two prawns with pineapple on each skewer. (If you have long skewers, you can also put 4 prawns with pineapple on each one.)

Place the king prawn & pineapple kebabs on an oiled rack on the hot barbecue and continue brushing with the marinade. Cook for 4 minutes, turn the kebabs and brush with marinade again. Grill for another 3 minutes or until the prawns are pink.

Cut the green part of the spring onions into fine strips, rinse twice under cold water and use as a garnish. Drain them well, arrange them on a platter and place the kebabs on top. You can also serve the kebabs with the remaining marinade.

Tip:
Soak the wooden or bamboo skewers in water 30 minutes before cooking so that they don't catch fire on the barbecue.

Preparation time: 25 mins
Per portion: 832 kJ / 199 kcal