Created by Mumsnet member Ruth from London

A little bit of preparation goes a long way with these fantastic coconut prawn skewers. Add a taste of the tropical with a coconut marinade, and why not spice things up with some chopped chilli as well?

Method (serves 4):

  1. Pre-heat your George Foreman Grill until ready.
  2. Mix the ginger, garlic, lime juice and zest, coconut milk and chilli (if using it) together.
  3. Add the prawns and marinade for 1-24 hours, the longer you leave the more coconutty and flavoursome they get!
  4. Thread a cube of pineapple onto a kebab stick, fill the stick with prawns and then add a cube of pineapple on the end.
  5. Grill until prawns are cooked and pineapple bits have nice char lines.
  6. Serve with a chilli dipping sauce. 

Top Tips: Works well with rice, couscous or a rocket salad