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

Before you start

Before starting, make sure all your ingredients are prepped and ready. Butterfly the prawns, dice the pineapple, slice the scallions, and grate the coconut and ginger. Whisk together the glaze ingredients in a small bowl.

Have your cast iron skillet and tongs nearby. The cooking process is fast, so having everything at hand ensures you can move through the steps without rushing. If you like, set a side of steamed rice or crusty bread to serve with the finished skillet.

Instructions

Prep and Heat

1. 1Prep the Prawns and Aromatics
   Butterfly the jumbo tiger prawns by cutting along the back, keeping the tail intact, and gently flattening each prawn. Dice the golden pineapple into 1/2-inch chunks and slice the scallions. Grate the fresh white 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 to make the glaze.
   Look for The prawns are butterflied evenly, the pineapple is diced, and the glaze is smooth and glossy.
   Tip Keep the prawns chilled until ready to sear. Pat the pineapple dry with paper towels to help it char.
2. 2Heat the Skillet
   Place a large cast iron skillet over high heat and let it get smoking hot. Add a small amount of oil (if needed) to coat the bottom. The pan must be very hot to sear the prawns and pineapple quickly without steaming them.
   Look for A drop of water sizzles and evaporates immediately on the hot surface.
   Tip Do not overcrowd the pan; work in batches if necessary to keep the heat high.

At this point, the prawns are butterflied, the pineapple is diced, and the glaze is mixed. The skillet is heating up and should be smoking hot before you add the ingredients. You should see a light wisp of smoke rising from the pan. The grated coconut and ginger are ready in small piles, and the scallions are sliced. Everything is in place for a quick, hot sear.

Sear and Glaze

3. 3Sear the Prawns and Pineapple
   Add the butterflied prawns and pineapple chunks to the hot skillet in a single layer. Let them sear undisturbed for 2-3 minutes until the prawns turn pink and the pineapple gets charred spots. Flip the prawns and pineapple and cook for another 2 minutes, basting with the butter in the pan.
   Look for The prawns are pink and curled, with golden-brown char marks; the pineapple is caramelized at the edges.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist the urge to stir constantly; a good sear develops flavor.
4. 4Add the Glaze and Aromatics
   Pour the honey soy glaze over the seared prawns and pineapple. Add the grated ginger and half of the grated coconut. Stir gently to coat everything in the bubbling glaze. Cook for 1-2 minutes until the glaze thickens and coats the prawns and pineapple evenly.
   Look for The glaze is bubbling and turns glossy, clinging to the prawns and pineapple.
   Tip If the glaze reduces too quickly, add a splash of water to loosen it.

The prawns are pink and curled, with golden-brown sear marks, and the pineapple has charred edges. The glaze is bubbling and starting to thicken, coating the prawns and pineapple with a glossy sheen.

The aroma is sweet, peppery, and slightly smoky. The ginger and coconut have melded into the sauce, creating a fragrant, tropical scent. The pan is sizzling, and the glaze is clinging to every piece.

Finish and Serve

5. 5Finish with Scallions and Sesame
   Remove the skillet from the heat. Scatter the sliced scallions and sesame seeds over the top. Gently toss once to combine, allowing the residual heat to wilt the scallions slightly.
   Look for The scallions are bright green and the sesame seeds are toasted and fragrant.
   Tip Serve immediately while the glaze is hot and glossy.

The scallions are bright green and slightly wilted, and the sesame seeds are toasted and fragrant. The glaze is thick and glossy, coating the prawns and pineapple evenly. The skillet is still warm, and the dish looks vibrant and appetizing. Serve immediately to enjoy the best texture and flavor.

Common mistakes

One common mistake is overcrowding the pan. If the skillet is too full, the prawns and pineapple will steam instead of sear, resulting in a pale, watery dish. Cook in batches if needed. Another mistake is adding the glaze too early—it can burn and turn bitter.

Wait until the prawns are nearly cooked before pouring it in. Also, avoid stirring too frequently; let the prawns and pineapple sit in the hot pan to develop a good char. Finally, don't skip patting the pineapple dry; excess moisture prevents caramelization.

How to tell it’s done

The dish is done when the prawns are pink, opaque, and just firm to the touch, and the pineapple is charred on the edges but still juicy. The glaze should be bubbling and thickened enough to coat the back of a spoon.

To check the prawns, cut into one—the flesh should be white throughout with no translucent spots. The internal temperature should reach 145°F (63°C). The scallions and sesame seeds should be added just before serving so they stay fresh and vibrant.

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