These grilled Cajun Prawn Kabobs are skewered with pineapple and cooked to perfection over high heat. They're packed with smoky, spicy flavours! An ideal appetizer or main dish year round. Gluten-free, paleo and low-carb!
If using bamboo skewers, soak in water to prevent burning on the grill.
Rinse prawns (or large shrimp) and pat dry. Leave the tails on.
Combine oil (or butter) with Cajun seasoning mix and toss with prawns. Refrigerate while you cut the pineapple.
Using a sharp knife and a cutting board, remove the crown and bottom of the pineapple. Trim off the outer skin, then remove the eyes with a small paring knife. Stand the pineapple up on its bottom. Slice it from top to bottom into quarters, then remove most of the center core. Finally slice into wedges or triangles.
Place the prawns and pineapple wedges on skewers, alternating in a pattern.
Grill over high heat for 2-3 minutes on each side, or until prawns are no longer translucent. Avoid overcooking, as prawns will become tough and rubbery.