BBQ Red Curry Prawns

8 KING PRAWNS, PEELED WITH TAILS LEFT ON, AND DEVEINED
2 TSP COCONUT OIL
1-2 TBSP RED CURRY PASTE
½ SMALL PINEAPPLE, PEELED AND CORED
1 LEBANESE CUCUMEBER
½ MILD RED CHILLI, SLICED
FEW SPRIGS CORIANDER
½ LIME

  1. Preheat BBQ, and turn down to low.
  2. In a bowl, mix together coconut oil and curry paste
  3. Add prawns and move around until well coated.
  4. Slice pineapple by cutting 5-6 wedges lengthwise.
  5. Add prawns and pineapple to BBQ plate, and move them around initially so they don’t stick and grab.
  6. Keep prawns moving while cooking all over for approx. 5 mins.
  7. Allow pineapple to char on each side until golden brown.
  8. While prawns and pineapple are cooking, slice cucumber, deseed and cut into 3cm pieces.
  9. Add to a bowl with sliced chilli and coriander leaves.
  10. Squeeze over lime juice and toss to combine,
  11. Remove pineapple from BBQ and arrange on a serving platter.
  12. Arrange prawns over pineapple.
  13. Scatter with cucumber salad to serve.