Honey Pepper Jumbo Prawns with Charred Pineapple Skillet Step-by-step instructions

Before you start

Before starting, ensure the prawns are peeled, deveined, and butterflied. If using frozen, thaw completely and pat dry with paper towels. Dice the pineapple into uniform 1/2-inch chunks so they char evenly.

Grate the coconut and ginger on a box grater; you can use the fine side for a more delicate texture. Slice the scallions and separate the white and green parts. Have all ingredients measured and within reach, as the cooking process is quick.

Instructions

Prep and Marinate

1. 1Prep the Prawns and Aromatics
   Butterfly the jumbo tiger prawns by cutting along the back, removing the vein, and opening them flat. Pat dry with paper towels. Dice the golden pineapple into 1/2-inch chunks. Thinly slice the scallions, separating white and green parts. Grate the fresh coconut and ginger root on a box grater into a pile.
   Look for Prawns are butterflied, pineapple diced, scallions sliced, and coconut and ginger grated.
   Tip Keep the prawns dry before searing to get a good crust.
2. 2Make the Glaze
   In a small bowl, whisk together honey, soy sauce, coarsely ground black pepper, and toasted sesame oil until combined. Set aside.
   Look for The glaze is smooth and aromatic.
   Tip Use freshly ground pepper for the best flavor.

At the end of this phase, you should have butterflied prawns, diced pineapple, sliced scallions, and a pile of grated coconut and ginger. The glaze is whisked and ready. The kitchen smells fresh and citrusy from the ginger. Ensure all components are within reach for the fast-cooking phase.

Sear and Glaze

3. 3Sear the Prawns and Pineapple
   Heat a cast iron skillet over high heat until smoking hot. Add the vegetable oil, then carefully place the prawns and pineapple chunks in a single layer. Sear without moving for 2-3 minutes until the prawns are pink and the pineapple is charred. Flip and sear the other side for another 2 minutes.
   Look for Prawns are pink and opaque, pineapple has char marks.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan; work in batches if needed.
4. 4Add the Glaze and Aromatics
   Reduce the heat to medium. Pour the honey pepper soy glaze over the prawns and pineapple. Add the grated coconut and ginger and the white parts of the scallions. Stir gently to coat everything. Let the glaze bubble and thicken for 1-2 minutes, basting the prawns with the sauce.
   Look for The glaze is bubbling and coats the prawns and pineapple.
   Tip Baste the prawns to build a glossy finish.

The skillet is smoking hot, and the prawns and pineapple are searing with a satisfying sizzle. The prawns turn pink and curl slightly, while the pineapple develops deep char marks.

When the glaze is added, it bubbles vigorously, and the coconut and ginger release a fragrant, nutty aroma. The sauce thickens and turns glossy, coating everything evenly.

Finish and Serve

5. 5Finish and Serve
   Remove the skillet from the heat. Scatter the green parts of the scallions and sesame seeds over the top. Serve immediately, lifting a glistening, butter-basted piece to plate.
   Look for The dish is glossy with a crunchy sesame-scallion finish.
   Tip Serve straight from the skillet for maximum impact.

The dish is glossy and fragrant, with the green scallions and sesame seeds adding a fresh, crunchy contrast. The prawns are tender and juicy, the pineapple is caramelized, and the glaze is sticky and sweet-spicy. The skillet is ready to go straight to the table, with the aroma of honey, soy, and coconut drawing everyone in.

Common mistakes

Overcrowding the skillet is a common mistake; it lowers the heat and causes the prawns to steam instead of sear. Work in batches if necessary. Another pitfall is overcooking the prawns, which turns them rubbery; keep a close eye and remove from heat as soon as they are opaque.

Also, avoid adding the glaze too early, as the sugar can burn. Add it after the prawns are nearly cooked and let it bubble just long enough to thicken.

How to tell it’s done

The prawns are done when they are pink and opaque throughout, and the internal temperature reaches 145°F (63°C). The pineapple should be charred in spots but still juicy. The glaze should be bubbling and thickened, clinging to the prawns and fruit.

To check, cut into the thickest part of a prawn; it should be white and firm, not translucent. The dish should be served immediately to enjoy the crunchy scallion and sesame topping.

• Shellfish: 145°F (63°C) in the thickest part