Dinner · Part 3 of 3: Tips & recipe card

Honey Pepper Jumbo Prawns with Charred Pineapple Skillet Tips, FAQ & printable recipe

Name: Honey Pepper Jumbo Prawns with Charred Pineapple Skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Pacific Fusion
Ingredients: 1 1/2 lb jumbo tiger prawns, peeled, deveined, and butterflied; 2 cups golden pineapple chunks (about 1/2-inch dice); 4 scallions, thinly sliced (white and green parts separated); 1/2 cup fresh white coconut, grated; 2 tbsp fresh ginger root, grated; 1/4 cup honey; 3 tbsp soy sauce; 1 1/2 tsp coarsely ground black pepper; 1 tsp toasted sesame oil; 2 tbsp vegetable oil, for searing; 1 tbsp sesame seeds, for garnish

By Clara Weller · Nov 6, 2026

A serving of honey pepper prawns and pineapple with glaze, garnished with sesame seeds and scallions.

Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 4

Tips for success

For the best char, make sure the skillet is smoking hot before adding the oil and ingredients. The oil should shimmer but not smoke excessively.

If using a nonstick skillet, you won't get the same char; cast iron is worth the investment for this recipe. Also, pat the prawns completely dry before searing to ensure a good crust.

The glaze can be doubled if you like extra sauce for drizzling over rice or vegetables. To make the dish ahead, cook the prawns and pineapple, then store separately from the glaze.

Reheat gently and add the glaze at the end. For a more intense coconut flavor, toast the grated coconut in a dry pan for a minute before adding it to the skillet.

Variations

Spicy Mango Twist: Substitute ripe mango for the pineapple and add 1 teaspoon of sriracha to the glaze for a fruity, spicy kick. Garnish with fresh cilantro instead of scallions.
Garlic Butter Addition: After searing the prawns, add 2 tablespoons of butter and 3 minced garlic cloves to the skillet. Let them sizzle for a minute before adding the glaze for a richer, savory depth.
Veggie Boost: Add sliced bell peppers and snap peas to the skillet along with the pineapple for extra crunch and color. Increase the glaze by half to coat the additional vegetables.
Sesame-Ginger Glaze: Increase the sesame oil to 1 tablespoon and add 1 teaspoon of grated fresh ginger to the glaze. Top with extra sesame seeds and a drizzle of chili oil for a more pronounced sesame flavor.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 2 days.
Freezer: Not recommended; freezing will affect the texture of the prawns and pineapple.
Reheat: Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The prawns may become slightly rubbery upon reheating, so gently warm them in a skillet over low heat with a splash of water or extra soy sauce to refresh the glaze. Do not freeze, as the texture of the prawns will suffer.

The glaze can be made up to 3 days ahead and stored in the refrigerator. The pineapple can be diced and the scallions sliced a day in advance. The prawns can be butterflied and kept chilled for up to 8 hours before cooking. For the best texture, sear the prawns and pineapple just before serving.

Serving ideas

Serve the honey pepper jumbo prawns and charred pineapple skillet immediately, straight from the cast iron skillet for a rustic, dramatic presentation. Spoon the glossy glaze over the top and finish with the scallions and sesame seeds.

This dish pairs beautifully with steamed jasmine rice or coconut rice to soak up the extra sauce. A simple green salad with a citrus vinaigrette would brighten the meal.

For a more substantial meal, serve the prawns and pineapple over noodles or alongside grilled vegetables. The sweet-spicy glaze also works well with grilled chicken or tofu.

To make it a party appetizer, cut the prawns into smaller pieces and serve with toothpicks. Garnish with extra sesame seeds and a few whole scallion curls for an elegant touch.

Frequently asked questions

Can this recipe be made with shrimp instead of prawns?

Yes, jumbo shrimp (16/20 count) can be used. The cooking time may be slightly shorter if the shrimp are smaller, so watch closely to avoid overcooking. The flavor and technique remain the same.

What is the best way to butterfly prawns?

Using a sharp paring knife, cut along the back of the prawn from the head to the tail, being careful not to cut all the way through. Remove the vein, then open the prawn flat like a book. This creates a larger surface area for searing and makes the prawn curl into a nice shape when cooked.

Can the honey pepper soy glaze be made less spicy?

Absolutely. Reduce the amount of coarsely ground black pepper or use a finer grind. You can also add a teaspoon of honey to balance the heat. For a milder version, omit the black pepper entirely and add a pinch of white pepper for a different aromatic note.

Why does the skillet need to be smoking hot?

A smoking hot skillet ensures a quick, high-heat sear that caramelizes the natural sugars in the pineapple and creates a crust on the prawns. This adds flavor and prevents the ingredients from steaming, which would make them watery and less appealing.

Can this dish be served cold as a salad?

Yes, the prawns and pineapple can be chilled and served over greens with a light vinaigrette. However, the glaze will thicken when cold, so you may want to thin it with a little lime juice or water. The texture is best when served warm, but a cold version can be a refreshing summer option.

Recipe card

Honey Pepper Jumbo Prawns with Charred Pineapple Skillet

Prep 20 minCook 10 minTotal 30 minServes 4

Honey pepper jumbo prawns and charred pineapple in a cast iron skillet, topped with scallions and sesame seeds.

Ingredients

1 1/2 lb jumbo tiger prawns, peeled, deveined, and butterflied
2 cups golden pineapple chunks (about 1/2-inch dice)
4 scallions, thinly sliced (white and green parts separated)
1/2 cup fresh white coconut, grated
2 tbsp fresh ginger root, grated
1/4 cup honey
3 tbsp soy sauce
1 1/2 tsp coarsely ground black pepper
1 tsp toasted sesame oil
2 tbsp vegetable oil, for searing
1 tbsp sesame seeds, for garnish

Instructions

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.
In a small bowl, whisk together honey, soy sauce, coarsely ground black pepper, and toasted sesame oil until combined. Set aside.
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.
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.
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.

Contains: crustaceans, soy, gluten, sesame, milk

Estimated nutrition per serving

Calories: 380
Protein: 25 g
Carbohydrates: 30 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.