Seafood and pineapple skewers with coconut-curry sauce

Photographer: Mark O'Meara

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

Stay Awake

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 349 cal

Kilojoules 1460 kJ

Protein 27.3 g

Total fat 9.3 g

Saturated fat 5.3 g

Carbohydrates 35.2 g

Sugar 12.1 g

Dietary fibre 5.5 g

Sodium 361 mg

Calcium 184 mg

Iron 2.3 mg

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.