Mixed Seafood Grill Recipe

Prepare seafood

Pat prawns, scallops, salmon pieces and ahi pieces dry with paper towels. This helps the glaze adhere and encourages even browning.

Season all seafood lightly with kosher salt and freshly ground black pepper (about 1 tsp salt & 1 tsp pepper divided among pieces). Brush each piece lightly with neutral oil to prevent sticking to the grill.

If using skewers, thread prawns (2 per skewer), scallops (2 per skewer), and alternate salmon/ahi chunks on separate skewers or keep fillet pieces loose. Soak wooden skewers in water 30 minutes before grilling to prevent burning.

Make glaze

In a small saucepan over medium heat combine pineapple juice, pineapple preserves (or crushed pineapple), honey, soy sauce, rice vinegar, grated ginger, minced garlic and red chili flakes. Bring to a gentle simmer, stirring to dissolve the honey and preserves.

Simmer for 6–8 minutes until the mixture reduces slightly and flavors concentrate.

Mix cornstarch with cold water to make a slurry. Whisk the slurry into the simmering glaze and cook 1–2 minutes more until the glaze thickens and becomes glossy. Remove from heat and let cool slightly. Reserve about 1/3 cup of the glaze for serving and keep the remaining warm for brushing while grilling.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grates well with a paper towel dipped in oil held with tongs, or use a well-oiled grill basket.

Place seafood on the hot grates (or in the grill basket). Cook prawns 2–3 minutes per side until pink and opaque. Cook scallops 1.5–2 minutes per side until golden and opaque throughout. Cook salmon pieces 3–4 minutes per side for medium (longer for well-done). Cook ahi 1.5–2 minutes per side for rare–medium-rare (longer if desired). Times will vary with thickness—watch for firmness and opaque edges.

During the last 1–2 minutes of cooking each side, brush the warm pineapple–chili glaze onto the seafood with a clean brush, turning and glazing once more to build a shiny coating. Do not apply glaze too early or it can burn due to sugars.

Remove seafood from the grill onto a platter. Spoon reserved cool glaze lightly over the finished seafood for extra flavor (optional).

Garnish with chopped cilantro, sliced green onions and lime wedges. Serve immediately.