Grilled Pineapple Prawn Bites

Party Food Table idea:

Pineapple is one of those fruits that doesn’t need to try hard & can easily elevate the party food table .

It is sweet, juicy, and unapologetically distinctly tropical- the kind of ingredient that stands up for itself, even in a savoury dish.

Whether served raw with a bit of bite or grilled until the edges start to caramelise, pineapple brings an energy that’s hard to ignore.

Bright, juicy, and full of flavour- it wakes everything up.

Right now, pineapples are in peak form here in Queensland.

You can spot them piled high at markets, golden-skinned and heavy with juice.

If there was ever a time to let pineapple shine on your appetiser menu, it’s now.

And while pineapple works beautifully with all sorts of ingredients- think chilli, herbs, creamy cheeses- there’s one pairing that always gets the spotlight when I’m entertaining: prawns & pineapple.

There’s something about the way the sweetness of the pineapple bounces off the natural saltiness of prawn that just works.

It’s not fancy… it doesn’t need to be.

Grill both, thread them onto little skewers, add a little lemongrass drizzle and you’ve got a combination that tastes like summer on a stick.

Or…go lighter with a summer salsa.

Dice the pineapple and prawns and toss with lime juice, a little chopped red chilli, some mint, coriander, kaffir lime & maybe a little avocado & spoon into crisp lettuce cups, onto crispy wonton chips or serve in small glasses.

It’s juicy, fresh, and disappears fast- exactly what you want from an appetiser.

Want to push it further? Add something with crunch.

Cucumber, finely chopped roasted cashews, coconut flakes, red onion, jalapeño or even paper-thin radish.

You’re building texture, not overcomplicating things.

A little drizzle of lemongrass, sweet chilli sauce, or fish sauce, if you like that sort of thing, will nudge the whole thing into Thai-inspired territory.

I have used both kaffir lime leaves & lemon grass in keeping with Thai flavours, just making a simple sauce & garnish.

A subtle lemongrass aftertaste, a little hit of chilli & the freshness of kaffir lime…Yum!

This is where pineapple really shows off– not just as a garnish or side note, but right at the centre.

It’s sweet, yes, but layered with acidity and that almost floral edge that makes it perfect for savoury dishes.

And paired with prawns, it’s all balance.

No need for anything heavy- just a few bright, sharp, well-chosen ingredients and the right presentation.

So if you’ve got a pineapple on the bench, don’t save it for dessert.

Give it the lead role at your party food table. Lets bring that little piece of the tropics straight to the first bite.

The only issue is, you’ll wish you doubled the recipe with this one. Enjoy!

Grilled Pineapple Prawn Bites With Lemongrass Drizzle

(Serves 12 Prep 30 Mins)

You Will Need:

• Fresh Ripe Pineapple: Choose a pineapple that is sweet and fragrant. Peel it, remove the core, and cut it into bite-sized pieces (approximately 2–3 cm cubes). These tropical chunks bring a bright sweetness and tang that pair beautifully with the seafood.

• Coconut Oil: Use virgin coconut oil for a rich, slightly nutty tropical aroma. It provides a subtle flavour boost while helping to caramelise the pineapple for a crisp, golden finish. If you don’t have or don’t like coconut oil, use garlic-infused Olive oil.

• Medium-size Prawns: Use fresh prawns that have been peeled and deveined. Their mild, slightly sweet flavour serves as the perfect canvas for the bold seasonings. If fresh prawns are not available to you, use frozen but ensure they’re fully thawed and patted dry before cooking. You can leave the tails on or remove them, depending on the aesthetic you are looking for.

• Garlic-Infused Olive Oil: This oil adds a subtle layer of aromatic garlic flavour without the pungency of raw garlic. It helps in lightly searing the prawns to perfection.

• Sea Salt: A high-quality sea salt enhances the natural flavours of the prawns and pineapple, balancing the sweetness and savoury elements of the dish.

• Minced Garlic Cloves: Freshly minced garlic will impart a robust and slightly spicy kick as it cooks, infusing the dish with a deep, savoury base.

For the Lemongrass Cream Sauce

• Unsalted Butter: Unsalted butter provides a smooth, creamy base for the sauce, allowing you to control the salt level while enriching the overall flavour.

• Lemongrass Paste: This concentrated paste brings the unique, citrusy fragrance of lemongrass, adding an aromatic, slightly tangy zest to the cream sauce. It complements both the prawns and pineapple superbly. I buy the Gourmet Garden tubes in the refrigerator fresh produce section at the supermarket. Great in curries as well.

• Full-Fat Cream: Opt for full-fat cream to add a luxurious, velvety texture to the sauce. Its richness helps balance the acidity from the pineapple and the brightness of the lemongrass.

Garnish

• Kaffir Lime Leaves: Finely shred these aromatic leaves to garnish the dish. Their citrus notes enhance the overall freshness and provide a striking contrast to the creamy sauce & that little touch of Asian cuisine.

• Lightly dried Chilli Flakes: A light sprinkle of lightly dried chilli flakes adds a subtle heat and a touch of colour, perfect for balancing the rich and creamy elements with a slight kick. Also available from the refrigerator fresh produce section at the supermarket.

Instructions:

Prepare the Pineapple: Start by cutting the peeled pineapple into 12 even-sized cubes, roughly 2–3 cm each. Aim for uniform pieces so they sear evenly and sit neatly when skewered with the prawns.

Caramelise the Pineapple: Heat a large non-stick or cast-iron pan over medium-high heat. Add the coconut oil and allow it to melt and coat the pan. Carefully place the pineapple cubes into the pan, flat side down. Let them sear without moving for 1–2 minutes, or until golden and slightly caramelised. Flip and sear the opposite side. Once both sides are golden, remove the pineapple from the pan and set aside on a plate to cool slightly.

Sear the Prawns: In the same pan, add the garlic-infused olive oil. Let it heat for a moment, then stir in the minced garlic and salt. Cook for 30 seconds until fragrant, being careful not to brown the garlic. Add the prawns in a single layer and sear for 1–2 minutes per side, or just until they turn pink and opaque. Avoid overcooking- they should remain juicy and tender. Transfer the prawns to a plate lined with paper towel to absorb any excess oil.

Make the Lemongrass Cream Sauce: In a clean, small saucepan, melt the butter over medium heat. Once melted, stir in the lemongrass paste until well combined and aromatic- about 30 seconds. Pour in the cream and bring the sauce to a gentle simmer. Stir continuously for about 1 minute to let the flavours meld and the sauce slightly thicken. Remove from the heat and set aside. The sauce should be silky and fragrant.

Assemble the Skewers: Take a cocktail skewer and gently thread one prawn on top of a seared pineapple cube. Press down lightly to secure. Repeat with the remaining pineapple and prawns to create 12 individual bites.

Garnish and Serve Arrange the skewers on a serving platter or board. Drizzle a small spoonful of the warm lemongrass sauce over each bite- just enough to coat without overpowering. Finish with a sprinkle of finely shredded kaffir lime leaf and a light pinch of lightly dried chilli flakes for colour, fragrance, and a subtle kick.

Serve & Enjoy!

Helpful Hints

• The pineapple if ripe, should be sweet enough, but if you often migrate to sweet foods, you can add a tablespoon of brown sugar to the pan when grilling the pineapple to add extra caramelisation.

• The Lemongrass flavour is subtle and so by all means, add extra lemongrass paste if you prefer a stronger flavour.

• Fresh prawns are nicer here and medium-sized not King prawns as they tend to lack flavour.

• You can secure these bites with cocktail skewers, toothpicks or cocktail forks as I have done. Alternatively serve them on ceramic spoons.

• If you don’t have the inclination to make a lemongrass drizzle, you may be able to find a nice lemongrass salad dressing at a gourmet supermarket. I always think it is nicer to make fresh however.

Add these summer party bites to your party food table and satiate your guests with pineapple sweetness.

Grilled Pineapple Prawn Bites With Lemongrass Drizzle

Recipe

(Serves 12 Prep 30 Mins)

• ½ Ripe Pineapple, peeled and cut into bite-sized pieces
• 1 tablespoon Coconut oil
• 12 medium Prawns, peeled and deveined*
• 1 tablespoon Garlic-infused Olive oil
• ½ teaspoon Sea salt
• 2 Cloves Garlic, minced

For the Sauce

• 20g Unsalted Butter
• 2 tbsp Lemongrass paste
• 50ml full-fat Cream

Garnish

• A pinch of Lightly-Dried Chilli flakes (Garnish)
• 2 Kaffir Lime leaves finely shredded (Garnish)

*Depending on the aesthetic you are after, you can use prawns with tail on or off. I often leave the tail on, as it is not altogether unpleasant when fried.

Method

1. Cut the pineapple into 12 even cubes, about 2–3 cm each.
2. Heat a pan over medium-high heat and add the coconut oil.
   Sear the pineapple cubes until golden on the top and bottom. Remove from the pan and set aside.
3. In the same pan, add the garlic olive oil. Once hot, add the minced garlic and salt.
   Sear the prawns until just pink and cooked through. Transfer to a plate lined with paper towel to drain.
4. In a clean pan, melt the butter over medium heat. Stir in the lemongrass paste, then pour in the cream.
   Let it simmer for about 1 minute, stirring to combine. Remove from heat.
5. To assemble, thread one prawn on top of each pineapple cube using a cocktail skewer.
6. Drizzle a little of the warm lemongrass sauce over each bite, and finish with finely shredded kaffir lime leaf and a pinch of chilli flakes.

Serve & Enjoy!

Wine Pairing Suggestions:

A party food table just needs the right flavours to complement the ingredients. Here are some options.

1. Riesling (Dry to Off-Dry)

• Dry Riesling’s citrusy acidity and touch of sweetness can beautifully balance the tropical pineapple and creamy sauce, while taming the chilli heat.
• Try: Clare Valley or Eden Valley (SA) for dry styles.

2. Vermentino

• Vermentino is a zesty, slightly herbal white wine that complements the lemongrass and kaffir lime elements, while keeping things light and fresh.
• Try: Coastal NSW or McLaren Vale styles for a local match.

3. Sauvignon Blanc

• Particularly those with grassy or tropical notes (like Marlborough NZ or Adelaide Hills), Sauvignon Blanc echoes the brightness of the kaffir lime and contrasts the creaminess of the sauce.

4. Gewürztraminer

• Bold, aromatic, and slightly spicy- Gewürztraminer amplifies the dish’s fragrant elements, especially the lemongrass and chilli.
• Try: Alsace or cool-climate Australian producers like Tasmania or the Yarra Valley.

5. Sparkling Rosé

• Bubbly with a hint of red fruit to pick up on the caramelised pineapple and a crisp finish to cut through the sauce. Sparkling Rosé is a visually festive pairing for cocktail-style canapés.

Other Pineapple Recipes to add to your party food table:

Wonton Crisps With Pineapple Salsa