Essiespice Spicy Seafood & Pineapple Kebab


  • 1/2 lb of Prawn or Jumbo Shrimp deveined 
  • 1/2 lb of Fresh scallop
  • 2 Tablespoons Essiespice Mango Chili Medley
  • One Pineapple 
  • 1 Tablespoon Coconut Oil


  1. Place the Prawns and Scallops in a Zip lock bag for 4 hours or overnight in the Mango Chili Medley in a fridge 
  2. Peel Pineapple and cut along the grain not across to reveal the core
  3. Cut core into thing 1/4 inch cubes about 6 inches long
  4. On a flat pan or griddle, pour the coconut oil and allow to heat
  5. Once the prawns and Scallops have fully marinated, use a chopstick or kebab prong to poke holes through the Prawn and scallops because the Pineapple core skewer will be too soft to make the holes.
  6. Gently slide the pineapple core skewers you've made through the holes in the prawn and scallops. About 4 scallops can fit on the skewer or 2 prawns and a scallop
  7. Place the assembled kebab on one side and allow to sear and cook for 2-3 minutes on each side
  8. Serve with rice or quinoa. Eat as a side or an appetizer on it's own.