Jerk Spiced Prawns & Coconut Rice
with Charred Pineapple Salsa & Guacamole
- Crustaceans
Bring the taste of the Caribbean to your plate with this vibrant dish. Mild jerk-spiced prawns are served over fragrant coconut rice, paired with a punchy charred pineapple salsa. Packed with sweet pineapple, zesty lime, fresh cucumber and optional chilli, it’s a fresh, flavourful bowl with a tropical twist.
Ingredients
1
Cucumber
1 packet
Basmati Rice
1
Lime
1 sachet
Chicken-Style Stock Powder
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1
Fresh Chilli
1 packet
Coconut Milk
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• To a medium saucepan, add coconut milk, chicken-style stock powder and the water, and bring to boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, drain pineapple slices (see ingredients). • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side.
• Finely chop cucumber and pineapple. Thinly slice fresh chilli (if using). Slice lime into wedges. • In a bowl, combine peeled prawns, Caribbean Jerk seasoning and a drizzle of olive oil.
• Return frying pan to medium-high heat, with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat, add the honey and toss to coat.
• Slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado with a squeeze of lime juice and a drizzle of olive oil until smooth. Season to taste. • In a second medium bowl, combine pineapple, cucumber, chilli, a squeeze of lime juice and a drizzle of olive oil. Season to taste.
• Take jerk spiced prawns, coconut rice, charred pineapple salsa and guacamole to the table. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the vibrant flavours, especially the jerk-spiced prawns and charred pineapple. Some found the coconut rice could use more coconut flavour.
- Ease of prep: Marinating the prawns for 30 minutes before cooking may enhance the flavour, according to one reviewer.
- Suggestions: Consider adding baby spinach to the pineapple and cucumber mix for more vegetables. Ensure you have lime on hand to finish the dish.
- Portions: Some felt the prawn portion was small for four people; others mentioned there was too much rice relative to other components.
