Seafood and pineapple skewers with coconut-curry sauce

Photographer: Mark O'Meara

First published: Oct 2020

Seafood and pineapple skewers are a taste of summer with a mildly spiced coconut-curry sauce – ideal for the barbecue. Best of all, they're good for people who are dairy or gluten free, or anyone looking for a protein hit.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

8 metal or wooden skewers, soaked in water to prevent burning
8 medium raw prawns, peeled, deveined
300g white fish fillets, cut into 16 pieces
½ small fresh pineapple, peeled, cut into 16 pieces
1 teaspoon gluten-free mild curry powder
½ cup unsweetened coconut milk
250g pouch microwavable basmati rice, heated as directed
Tomato and mint salad
4 medium tomatoes,roughly chopped
½ cup chopped fresh mint
2 Lebanese cucumbers,roughly chopped
zest and juice 1 lemon

Instructions

1 Divide and thread prawns,fish fillets and pineapple onto skewers. Sprinkle skewers with half of the curry powder.

2 Combine remaining curry powder and coconut milk in a small pan over medium heat. Cook, stirring until warm and slightly thickened; set aside.

3 Make Tomato and mint salad: Combine all ingredients in a bowl with 2 teaspoons of olive oil; stir to combine. Cover, chill.

4 Heat a barbecue hotplate or chargrill pan over medium heat. Spray skewers with olive oil and grill for 3–4 minutes, turning often. Place on a platter. Pour coconut–curry sauce over the skewers. Serve with tomato
and mint salad, and rice.

Nutrition Info (per serve)

Calories 349cal

Kilojoules 1460kJ

Protein 27.3g

Total fat 9.3g

–Saturated fat 5.3g

Carbohydrates 35.2g

–Sugars 12.1g

Dietary fibre 5.5g

Sodium 361mg

Calcium 184mg

Iron 2.3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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