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

Tips for success

For the best sear, make sure the prawns are completely dry before adding them to the hot skillet. Any moisture will lower the pan's temperature and prevent browning. Pat them with paper towels after thawing or rinsing.

Also, cut the pineapple into uniform chunks so they cook evenly—about 1/2-inch pieces work well. If you like a spicier dish, increase the black pepper or add a pinch of red pepper flakes to the glaze. The heat from the pepper balances the sweetness of the honey and pineapple beautifully.

Fresh coconut adds a unique texture and flavor that's hard to replicate, but if you can't find it, unsweetened shredded coconut is a good substitute. Toast it lightly in the skillet before adding the prawns for extra depth.

When grating ginger, use a fine grater to avoid fibrous pieces. The glaze can be made ahead and stored in the refrigerator for up to a week—just reheat it gently before using. For a complete meal, serve the skillet over steamed jasmine rice or with warm naan to soak up the sauce.

Variations

• Spicy Sriracha Glaze: Add 1-2 teaspoons of sriracha to the glaze for a fiery kick. Reduce the black pepper to 1/2 teaspoon to balance the heat. The sriracha adds a tangy, garlicky note that pairs well with the sweet pineapple.
• Coconut Milk Sauce: Stir in 1/4 cup of coconut milk with the glaze for a creamier, milder sauce. This variation tones down the pepper and adds a rich, tropical creaminess. Garnish with toasted coconut flakes for extra texture.
• Chicken and Pineapple: Swap the prawns for 1 1/2 pounds of boneless, skinless chicken thighs, cut into bite-size pieces. Cook the chicken until browned and cooked through, about 6-8 minutes, before adding the pineapple and glaze. Adjust cooking time to ensure chicken reaches 165°F (74°C).
• Veggie-Packed Skillet: Add 1 red bell pepper, sliced, and 1 zucchini, sliced, along with the pineapple. Sauté the vegetables until just tender before adding the prawns. This adds color and nutrients, making it a complete one-pan meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freeze cooked prawns and pineapple in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over medium heat until warmed through, adding a splash of water to revive the glaze. Avoid microwaving to prevent rubbery prawns.

Store any leftover prawns and pineapple in an airtight container in the refrigerator for up to 2 days. The glaze will thicken as it cools; reheat gently in a skillet over medium heat, adding a splash of water to loosen it if needed. The prawns may become slightly firmer upon reheating, so avoid overcooking.

You can prepare the glaze and grate the coconut and ginger up to a day ahead, storing them in separate airtight containers in the refrigerator. The prawns can be butterflied and kept chilled for up to 24 hours before cooking. However, the dish is best cooked fresh, as the prawns and pineapple are at their peak right after searing.

Serving ideas

Serve the honey pepper jumbo prawns and charred pineapple directly from the skillet for a rustic, family-style presentation. Spoon the glossy sauce over the top and garnish with extra sliced scallions and a sprinkle of sesame seeds.

This dish pairs wonderfully with steamed jasmine rice, coconut rice, or a simple green salad. The sweet and spicy glaze also works well with noodles or as a filling for lettuce wraps.

For a more formal plating, arrange a few prawns and pineapple chunks on a plate, drizzle with additional glaze, and garnish with fresh herbs like cilantro or Thai basil.

The bright, tropical flavors make it a great choice for a summer dinner party or a special weeknight meal. Serve with a crisp white wine or a sparkling water with lime to complement the dish's sweetness.

Frequently asked questions

Recipe card

Honey Pepper Jumbo Prawns with Charred Pineapple Skillet

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb jumbo tiger prawns, peeled and deveined, tails on
• 2 cups golden pineapple chunks (about 1/2 pineapple)
• 4 scallions, sliced
• 1/2 cup fresh white coconut, grated
• 1 tbsp fresh ginger root, grated
• 1/4 cup honey
• 3 tbsp soy sauce
• 1 tsp coarsely ground black pepper
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds, for garnish
• 2 tbsp unsalted butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, soy, gluten, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

24 g

Carbohydrates

28 g

Fat

13 g

Fiber

2 g

Sugar

20 g

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