Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
36 medium green king prawns, peeled, deveined, tails intact
24 scallops, trimmed
2 Tbsp olive oil
Sea-salt flakes, to season
1 mango cheek, flesh finely diced
1/4 red onion, finely diced
Juice of 1 lime
1/2 tsp sesame oil
Pinch dried chilli flakes
1/2 pineapple, peeled, cored, halved lengthways, thinly sliced
1/4 cup shredded coconut, toasted
Shredded mint leaves, to serve
Alternately thread 3 prawns and 2 scallops on a bamboo skewer. Repeat to make 12 skewers. Brush with olive oil and season.
Combine mango, onion, lime juice, sesame oil and chilli flakes in a small bowl.
Preheat barbecue grill and barbecue hotplate to high. Add pineapple to grill and cook for 3 minutes on each side or until caramelised. Add skewers to hotplate and cook for 3 minutes on each side or until prawns and scallops are cooked through.
Arrange pineapple on a serving plate. Top with skewers. Scatter over mango mixture and coconut, then sprinkle.