Caribbean Jerk Prawns and Pineapple Rice Bowl
Awaken your senses with the bold spices and sweet notes of our Caribbean Jerk Prawns and Pineapple Rice Bowl. The fiery jerk seasoning on the prawns complements the natural sweetness of the pineapple, creating a dish that's as lively as it is satisfying, served over a bed of steamed jasmine rice for a complete meal.
BUY PEELED KING PRAWNS RAW
What you’ll need
- 400g large prawns, peeled and deveined
- 2 tablespoons jerk seasoning paste
- 1 tablespoon vegetable oil
- 1 cup pineapple, cut into chunks
- 1 cup jasmine rice
- 2 cups water
- Fresh basil leaves, for garnish
- Salt, to taste
- FOR THE JERK SEASONING PASTE
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground allspice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 Scotch bonnet peppers, deseeded and chopped
- 1 tablespoon dark brown sugar
- Salt and pepper, to taste
- 2 tablespoons soy sauce
- Juice of 1 lime
Let's Cook!
Step 1
If preparing your own jerk seasoning, blend all the ingredients for the paste in a food processor until smooth.
Step 2
Toss the prawns with the jerk seasoning paste and let marinate for at least 30 minutes.
Step 3
Cook the jasmine rice according to package instructions, using 2 cups of water. Season with salt and fluff with a fork once cooked.
Step 4
Heat vegetable oil in a skillet over medium-high heat. Add the marinated prawns and cook for 2-3 minutes on each side, until they are pink and slightly charred.
Step 5
Add the pineapple chunks to the skillet in the last few minutes of cooking, just long enough to warm through and pick up some of the spices.
Step 6
Serve the spicy prawns and pineapple over the steamed jasmine rice, garnished with fresh basil leaves.
