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Pineapple and Prawn BBQ Kebabs with Mint Yoghurt

This recipe from Australian Pineapples is perfect for for weekend BBQ's, picnics and get-togethers.


  • 12 green king 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 (approx. 7 mins).

  • 3.

    Served drizzled with mint yoghurt. Combine natural yoghurt, 1 clove of crushed garlic and some chopped mint.

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