Kakai Lolo (grilled Prawns With Pineapple Salsa)

Kakai Lolo is a traditional Tuvaluan dish featuring succulent grilled prawns topped with a refreshing pineapple salsa. This dish is bursting with tropical flavors and is perfect for a summer barbecue or a special dinner.

Kakai Lolo (grilled Prawns With Pineapple Salsa)

Ingredients

  • 12 large prawns, deveined and peeled
  • 1 ripe pineapple, peeled and diced
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • 4 bamboo skewers, soaked in water

Instructions

  1. Preheat the grill to medium-high heat.
  2. Thread the prawns onto the soaked bamboo skewers.
  3. In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, cilantro, and lime juice to make the salsa. Season with salt and pepper.
  4. Grill the prawns for 2-3 minutes per side, or until they are pink and opaque.
  5. Serve the grilled prawns with the pineapple salsa on top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Carbohydrates
15g
Fat
10g

Supplies

Grill Bamboo skewers Knife Cutting board Bowl

Tools

Tongs Grilling spatula

Serving suggestions

Serve the Kakai Lolo with steamed rice and a side of fresh salad for a complete meal.

Tips & tricks

For extra flavor, marinate the prawns in a mixture of olive oil, garlic, and paprika for 30 minutes before grilling.

Cost

$20