Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Pineapple and Prawn BBQ Kebabs with Mint Yoghurt:

This combination of ingredients provides an exotic and tangy backdrop for a late summer BBQ.
By Motherpedia
Date: March 23 2013
Tags: recipe,
Editor Rating:

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


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


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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