Pineapple Pepper Prawns (Sweet Heat Style)
When sweet pineapple meets a spicy pepper kick, magic happens.
These Pineapple Pepper Prawns are sticky, juicy, and full of that tropical heat that hits all the right notes.
Perfect for quick weeknight dinners, weekend flexing, or when you just need a dish that refuses to be boring.
Get your forks ready — this one’s a sweet ting with serious attitude.
Serves: 2-3 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Ingredients
For the Prawns:
300g raw king prawns, peeled and deveined
1 tbsp olive oil or coconut oil
1/2 tsp garlic powder
Salt & pepper to taste
For the Pineapple Pepper Sauce:
1/2 cup fresh or tinned pineapple, finely chopped
1/2 red bell pepper, finely chopped
1 small scotch bonnet (or 1/2 if you prefer less heat), finely chopped
2 garlic cloves, minced
1 tbsp soy sauce or tamari
1 tbsp brown sugar or agave
Juice of 1/2 lime
1 tsp grated fresh ginger
METHOD
1. Sauté the Prawn
Pat shrimp dry, season with garlic powder, salt, and pepper.
Heat oil in a pan over medium heat.
Cook prawn for 2–3 mins per side until pink and slightly crisp. Remove and set aside.
2. Make the Sauce
In the same pan, add pineapple, red pepper, garlic, scotch bonnet, and ginger.
Sauté for 3–4 mins until soft and fragrant.
Stir in soy sauce, sugar, and lime juice. Simmer for 2–3 mins until slightly thickened.
3. Combine & Glaze
Return prawn to the pan.
Toss everything together until well coated and sticky.
🌿 Serve With:
Steamed jasmine or coconut rice
Fried plantains
Avocado slices and lime wedges
💡 Fork My Tips
🔍 Tips & Twists
Make it milder: Swap scotch bonnet for red chilli or reduce amount
Want extra sticky glaze? Add 1 tsp pineapple jam
Vegan version: Sub prawn with tofu or oyster mushrooms
Bulk it up: Add chopped mango or cucumber for freshness
📣 Let’s Forkin’ Connect
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