If using wooden ones, soak for 30 mins before cooking.

Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.

2)Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks.

Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick.

Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through.

Serve with lime wedges.