Prawns Tacos with Pineapple

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These vibrant prawn tacos with grilled pineapple offer a refreshing balance of sweet, spicy, and zesting flavours. This balanced nutrition dish pairs succulent prawns with the caramelised sweetness of charred fruit, all brought together by a quick-pickled red onion that adds a delightful crunch. It is a colourful, restaurant-quality meal that is surprisingly simple to pull together on a busy weeknight using just a single baking tray.

Ideal for those seeking a lighter, protein-rich dinner, this recipe features heart-healthy avocado and fresh coriander to keep things feeling bright and wholesome. The addition of Sriracha provides a gentle heat that complements the cooling lime juice. Serve these at your next family gathering or as a quick nutritious lunch, accompanied by extra lime wedges for squeezing over at the table.

Ingredients for Prawns Tacos with Pineapple

1/2 liten rödlök, tunt skivad
2 matskedar färsk limejuice
En nypa socker
Koshersalt
1/4 medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise 1/2" thick (about 475ml )
2 matskedar extra jungfruolivolja, delad
575g prawns, peeled, deveined
1 tablespoon Sriracha
Nymalen svartpeppar
8 corn tortillas, warmed
1 avokado, skivad
1 jalapeño, very thinly sliced, seeds removed if desired
1/2 kopp korianderblad med mjuka stjälkar
Limeklyftor (för servering)

How to make Prawns Tacos with Pineapple

Place a rack in the highest position in oven; heat grill. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.

Toss pineapple and 1 tablespoon oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Grill pineapple until lightly charred around the edges, 5–8 minutes.

Meanwhile, toss prawns, Sriracha, and remaining 1 tablespoon oil in reserved bowl until prawns are evenly coated; season with salt and pepper and toss again.

Remove baking sheet from grill and use a spatula to turn pineapple pieces over. Arrange prawns in a single layer on empty half of baking sheet. Grill until prawns are cooked through on top, about 2 minutes. Remove from grill and turn prawns (leave pineapple alone). Grill again until prawns are cooked through, 1–2 minutes. Transfer prawns and pineapple to a large bowl and season with more salt and pepper.

Drain soaking liquid from onion into bowl with prawns and pineapple; set onion aside and toss prawns and pineapple in pickling liquid.

Serve prawns mixture with tortillas, avocado, jalapeño, coriander, lime wedges, and reserved pickled onion for making tacos.

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