This recipe from Australian Pineapples is perfect for for weekend BBQ's, picnics and get-togethers.
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.
BBQ until prawns are cooked through and the other ingredients are ever so slightly charred (approx. 7 mins).
Served drizzled with mint yoghurt. Combine natural yoghurt, 1 clove of crushed garlic and some chopped mint.
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