• 24 unshelled prawns, washed and drained;
• 4 slices pineapples, cut in cubes;
• 4 tbsp honey;
• 4 tbsp. sour lime juice;
• 2 tbsp. soya sauce;
• 2 tbsp. ginger/garlic paste;
• 1 tbsp. poppy seeds;
• 1 tsp. pepper powder;
• 1 tsp. salt;
• 6-8 small skewers.

1. Make a marinade by mixing together the honey, lime juice, soya sauce, ginger/garlic paste, poppy seeds, salt and pepper. Add the prawns and mix well to cover all the prawns with the marinade taking care not to break up the prawns. Cover and chill for at least one hour.
2. Drain juice from pineapple chunks. Place prawns and pineapples alternatively on the skewers and grill for five minutes (or place the skewers on top of a baking tray and bake in a hot oven for 15-20 minutes basting often with the remaining marinade). Serve hot, garnished with a twist of limes.

(contributed by S. Rodrigues, Bombay)