Banana Prawns Recipe BBQ: Grilled Sweet and Smoky Seafood Skewers

This dish brings together the unexpected harmony of sweet banana and smoky prawns on the grill. The combination creates a flavor profile that’s both surprising and addictive. I developed this recipe for outdoor cooking to showcase how fruit can elevate seafood.

Grilled over direct heat, the prawns develop a slight char while the banana caramelizes, creating a balance of sweet and smoky. The skewers cook in 8-10 minutes, making this a quick yet impressive dish for any BBQ spread.

Ingredients for Banana Prawns Recipe Bbq

Fresh seafood and fruit create an addictive balance of sweet and smoky on the grill.

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The prawns are non-negotiable—wild-caught 16/20 count ensures even cooking without drying out. Source from Whole Foods or a trusted fishmonger for peak freshness. The bananas must be firm-ripe (yellow with slight green at the stem) to hold up to grilling. Organic produce is recommended for the bell pepper and onion to avoid bitter aftertastes from pesticides.

No honey on hand? Agave nectar or maple syrup works at a 1:1 ratio. For a smokier profile, add half the amount of chipotle powder to the marinade. If using metal skewers, skip the soaking step. The lime juice can be bottled in emergencies, but freshly squeezed provides the bright acidity this dish demands.

Marinate the prawns for up to 2 hours—longer will make them mushy. Skewers can be prepped 4 hours ahead and refrigerated. Leftovers keep for 2 days but are best enjoyed fresh off the grill.

Step-by-Step Instructions for Grilled Sweet and Smoky Seafood Skewers

Master the technique for balanced char and caramelization on these skewers.

Step 1: Prepare and Marinate the Ingredients

Begin by soaking the 8 pieces wooden skewers in water for 30 minutes to prevent burning. While they soak, combine 3 tbsp extra-virgin olive oil, 2 tbsp honey, 2 tbsp lime juice, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp ground cumin, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper in a large bowl.

Add the 1.5 lb large prawns, 4 whole firm ripe bananas (cut into 1-inch chunks), 1 whole red bell pepper (cut into 1-inch squares), and 1 whole red onion (cut into 1-inch pieces) to the bowl. Toss gently to coat evenly, ensuring every piece is well saturated with the marinade. Let it sit for 15 minutes to absorb the flavors.

Step 2: Thread the Skewers Strategically

Alternate threading the marinated ingredients onto the soaked skewers, starting and ending with the large prawns. This arrangement ensures even cooking and an appealing presentation.

I recommend this pattern: prawn, banana chunk, red bell pepper square, red onion piece, then repeat. This sequence balances the flavors and textures, while also preventing the banana from sticking to the grill. Leave a small space between each ingredient to allow heat circulation.

Step 3: Grill to Perfection with Controlled Heat

Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 3-4 minutes per side, basting occasionally with any remaining marinade.

Watch for the prawns to turn opaque and slightly charred at the edges, and for the bananas to develop golden-brown caramelized spots. The red bell pepper and red onion should soften slightly and gain a light char. Avoid overcooking, as the bananas can become mushy if left too long.

Step 4: Rest and Garnish for Serving

Remove the skewers from the grill and transfer them to a serving platter. Let them rest for 2-3 minutes to allow the flavors to meld and the juices to redistribute.

Sprinkle the 0.25 cup fresh cilantro (chopped) evenly over the skewers just before serving. This adds a fresh, vibrant finish that complements the smoky and sweet notes of the dish. Serve immediately while hot for the best texture and flavor.

Regional Styles of These Flavors

Caribbean Style

In the islands, we often add allspice and thyme to the marinade for depth. I use ½ tsp each mixed into the oil and honey base. The prawns get a jerk-seasoning touch that pairs beautifully with the banana’s natural sweetness. 🌴

Thai Fusion

Swap the smoked paprika for 1 tbsp red curry paste and add 1 tbsp fish sauce to the marinade. Skewer with lemongrass pieces between prawns and bananas. The citrusy aroma from the grass enhances the lime perfectly.

Brazilian Churrasco

Use farofa seasoning (available at specialty Latin markets) instead of cumin. Brush skewers with extra lime juice during grilling for extra tang. Serve with vinagrete sauce on the side for dipping.

Australian BBQ

Add 1 tbsp Vegemite to the marinade for umami depth. The Aussies love this salty spread with seafood. Grill over eucalyptus wood for a distinct aroma that complements the banana’s sweetness.

Mediterranean Twist

Replace smoked paprika with 1 tsp za’atar and add 1 tsp sumac. The middle eastern spices add earthy notes. Serve with tahini sauce for dipping to balance the skewers’ sweet and smoky flavors. ✨

Cajun Kick

Use 1 tbsp Cajun seasoning in place of the smoked paprika and cumin. Add ½ tsp cayenne for heat. The prawns get a spicy kick that contrasts wonderfully with the caramelized bananas.