Ingredients 

For the Prawns

• 1½ lbs large prawns, shell-on or tail-on

• 1 tbsp neutral oil

• 6 cloves garlic, smashed

• 1 small red onion, sliced

• 2 tbsp soy sauce

• 1 tbsp cane vinegar or coconut vinegar

• 1 cup coconut milk (gata)

• 1 tbsp brown sugar

• 1 thumb ginger, thinly sliced

• 1–2 red chilis, sliced (adjust to spice preference)

• ½ tsp black pepper

• Salt to taste

For the Charred Pineapple

• 1½ cups fresh pineapple, cut into thick chunks

• 1 tbsp butter or coconut oil

• Pinch of salt

Chili-Lime Gata Glaze

• ¼ cup coconut milk (reserved)

• 1 tbsp calamansi or lime juice

• ½ tbsp honey

• Zest of 1 lime

• Optional: 1 tsp chili garlic sauce

Garnish

• Fresh cilantro or scallions

• Lime or calamansi wedges

• Crushed toasted peanuts or cashews (optional but amazing)

Instructions 

1. Char the Pineapple

1. Heat your Platinum Large Skillet over medium-high.

2. Add butter/coconut oil.

3. Place pineapple pieces in a single layer.

4. Sear 2–3 minutes per side until charred and caramelized.

5. Remove and set aside.

2. Build the Adobo Base

1. Reduce heat to medium. Add oil.

2. Sauté garlic, onions, ginger until fragrant and lightly browned.

3. Add prawns and toss quickly (30–45 sec each side) — do NOT fully cook yet.

4. Add soy sauce, vinegar, sugar, pepper, and sliced red chilis.

5. Pour in ¾ cup coconut milk, reserving ¼ cup.

6. Simmer 3–4 minutes until prawns are cooked and coated in a thickened adobo-gata sauce.

3. Make the Chili-Lime Gata Glaze

In a small bowl, whisk together the reserved coconut milk, honey, lime juice, lime zest, and optional chili.

4. Combine & Finish

1. Add the charred pineapple back into the skillet.

2. Pour the chili-lime gata glaze over everything.

3. Toss gently and simmer 1–2 minutes until glossy and aromatic.

4. Taste and adjust: add vinegar for brightness, sugar for balance, or soy for salt.

5. Garnish

Top with cilantro/scallions and toasted nuts. Serve hot.