Ingredients

• 30 (about 1kg) medium king prawns
• 2 tablespoons brown sugar
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon dried chilli flakes
• 1 teaspoon ground ginger
• 1 teaspoon dried thyme
• 1/4 teaspoon ground cloves
• 1 garlic clove, crushed
• 1 lime, rind finely zested, halved
• 1/3 cup (80ml) olive oil
• Olive oil spray

Pineapple salsa

• 1/2 large fresh pineapple, peeled, cored, finely chopped
• 1/2 red onion, finely chopped
• 1 long red chilli, seeded, finely chopped
• 1 large Lebanese cucumber, seeded, finely chopped
• 1/2 cup mint leaves, finely shredded

Method

• Step 1 Place the prawns in a large glass or ceramic dish. Combine sugar, allspice, cinnamon, chilli, ginger, thyme, cloves, garlic and lime zest in a jug. Add the oil and stir to combine. Season well. Pour over the prawns. Toss to combine. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
• Step 2 To make the pineapple salsa, combine the pineapple, onion, chilli, cucumber and mint in a bowl. Thread the prawns onto soaked bamboo skewers.
• Step 3 Heat a barbecue grill or chargrill on medium. Spray lime with oil and cook for 2 mins or until charred. Transfer to a plate and set aside to cool slightly. Squeeze the juice over the salsa. Season.
• Step 4 Cook the prawns, turning, for 5 mins or until cooked through and charred. Place on a serving platter. Serve with the pineapple salsa.