BBQ Pineapple Rings with Tiger Prawns and Avocado Lime Salsa

• 8 Fruit for Life Pineapple rings
• 8 fresh tiger prawns, peeled with tails on
• 1 avocado, diced
• ½ fresh lime
• 1 tbsn sweet chili sauce
• 1 tomato, diced
• salt and pepper

Soak pineapple rings in warm water for 10 minutes. Place avocado, tomato, sweet chili and lime juice in a small bowl and gently mix together being careful not to mash the avocado. Set aside.

Heat a barbecue or char grill on high. Drain the pineapple rings then place the prawns and pineapple rings on the barbecue. Cook the prawns for 2 minutes each side or until prawns curl and change colour. Grill the pineapple rings until golden. Garnish four side plates with sweet chili sauce. Arrange four of the pineapple rings individually on the plates and place one spoon of salsa on each. Balance a second pineapple ring on the top of the salsa. Place two prawns on top with their tails interlocking and serve as an entrée.

Serves 4

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