Step 1

Place the prawns in a large glass or ceramic dish. Combine sugar, allspice, cinnamon, chilli, ginger, thyme, cloves, garlic and lime zest in a jug. Add the oil and stir to combine. Season well. Pour over the prawns. Toss to combine. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Step 2

To make the pineapple salsa, combine the pineapple, onion, chilli, cucumber and mint in a bowl.

Step 3

Thread the prawns onto soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Spray lime with oil. Cook for 2 mins or until charred. Transfer to a plate and set aside to cool slightly. Squeeze the juice over the salsa. Season.

Step 4

Cook the prawns, turning, for 5 mins or until cooked through and charred. Place on a serving platter. Serve with the pineapple salsa.