Method:

1. Peel and de-vein the fresh prawns removing the heads.
2. Cut the cheese and pineapple into 2 by 3cm chunks trying to use the natural shape of the ingredients (i.e. the pineapple into triangles and the cheese into squares) and thread on to either your bamboo skewers (make sure to soak these first so as they will burn less easily)
3. On your girdle plate or BBQ char the red chillies, prick them with a knife so they don’t explode then remove them to a small bowl and cover with glad wrap or cling film, when cool remove the skin and seeds and pull the flesh into strips. Add to this a little corn oil or peanut oil as these have a subtle flavour and the zest of one lime and its juice and a little sugar to balance the heat and acidity of the lime, the chopped tomato and finally add the chopped mint.
4. Simply BBQ the skewers ensuring that the prawns are cooked and the pineapple and cheese are slightly charred and hot then just serve with a liberal drizzle of the salsa.