This kebab adds a sweet and healthy addition to your next barbecue. I find smaller fresh prawns with their tails still on work and look best but you can use frozen ones if desired.
Thread 4 skewers with a combination of the prawns, capsicum, pineapple and spring onions.
On a preheated barbecue add the kebabs and cook for 4 minutes. Turn then brush the top with the sauce. Cook for a further 4 minutes or until the prawns are cooked through. Lightly brush again with the sauce then serve.