Prawn and Pineapple Kebabs with Mango Chutney

4 long metal kebab sticks or wooden kebab sticks that have been soaked in water for a few hours to stop them burning

Cut the skin off the pineapple, remove any ‘eyes’ (the circular brown bits) with a sharp knife and then cut out the tough core. Cut the half pineapple into thirds down the middle so you have three long wedges. Then cut each wedge into slices about 2.5cm thick. You need twelve pieces of pineapple for the kebabs, you will probably have some leftover.

Put the pineapple pieces, prepared prawns, and cherry tomatoes into a large bowl. In a separate bowl add the lime zest, juice of ½ lime, Mrs Bridges Mango Chutney with Lime & Ginger, sunflower oil and Tabasco. Mix well and season with a pinch of salt.

Light the barbecue and while it’s heating prepare the kebabs. Add the mango and lime mixture to the prawns, tomatoes and pineapple. Mix well so everything is coated in the marinade. Slide a cherry tomato onto a kebab stick, followed by a piece of pineapple and then a prawn, repeat this combination twice more and finish with a cherry tomato. Repeat with four other kebab sticks. 

When the charcoal is ready but still very hot put the kebabs on the grill and cook for two to three minutes on each side, until the prawns are completely pink and the tomatoes and pineapple are lightly charred. Serve immediately with a sprinkle of coriander, more Mrs Bridges Mango Chutney with Lime & Ginger and the remaining half lime wedges to squeeze over.

Cook’s tip: Don’t mix the prawns with the marinade too early as the lime juice will start to cook the prawns and make them tough, it’s best to do it just before you are ready to cook them. For a veggie version replace the prawns with cubes of halloumi.