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Caribbean Style Jerk King Prawns and Pineapple

Caribbean Style Jerk King Prawns and Pineapple

with Zesty Coconut Rice and Green Beans
4.0(295)
Recipe Development Team
Recipe Development TeamUpdated on March 30, 2026
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Calories
: 
642 kcal
Protein
: 
29.8g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Crustaceans
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 milliliter(s)

Coconut Milk

150 grams

Basmati Rice

80 grams

Green Beans

1 unit(s)

Spring Onion

1 unit(s)

Lime

1 tin(s)

Pineapple Rings

250 grams

Large King Prawns

(Contains: Crustaceans)

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

Not included in your delivery

100 milliliter(s)

Water for the Rice

Energy (kcal)642 kcal
Energy (kJ)2686 kJ
Fat23.9 g
of which saturates20 g
Carbohydrate82 g
of which sugars12.5 g
Dietary Fibre5.5 g
Protein29.8 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Lid
•Zester
•Bowl
•Large Frying Pan
•Pan

Instructions

PDF
Cook the Rice
1

Pour the coconut milk, and water (see pantry) into a medium saucepan with a tight-fitting lid. Stir well.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 15 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep the Veg
2

Meanwhile, trim the green beans and cut into quarters. Once the rice has been cooking for 5 mins, add the green beans to the same pan and stir to combine. Cover again with the lid and cook for the remaining 5 mins, then follow the instructions in the previous step to finish cooking the rice.

Trim the spring onion and thinly slice on an angle. Zest the lime, juice one half and cut the other half into wedges.

Remove the pineapple slices from the tin and cut into chunks. Reserve the juice for later.

Prep the Prawns
3

Drain the prawns.

In a medium bowl add the prawns, pineapple chunks, Caribbean style jerk seasoning and a drizzle of oil. Stir to coat. 

Cook the Prawns
4

Put a large frying pan on a medium-high heat (no oil). Once hot, add the prawn and pineapple mix, cook for 5-6 mins. Turn only every couple of mins - the pineapple should be lightly charred.

Season with salt and pepper. Set aside in a bowl. Set the pan aside for the next step - no need to clean. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.

Make the Glaze
5

Heat the same frying pan on a high heat.

Once hot, add the reserved pineapple juice and the lime juice, stir any Caribbean style jerk seasoning left in the pan into the juice and allow to boil, 1-2 mins.

Serve
6

Stir the lime zest through the rice.

Share the zesty coconut rice between your bowls.

Top with the charred Caribbean style jerk prawns and pineapple.

Drizzle the pineapple and lime sauce over everything and garnish with the spring onion.

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