This recipe is from a Singapore magazine but I can't remember the name of the magazine. I had cut out the page, paste the recipe on another paper and filed in my recipe folder. The method is grilling but I just cooked them in the oven. Whichever method you are using, it does not take too long to cook. :)
Source: Magazine cut-out. Makes 6 skewers
Grilled Prawns with Kiwifruit and Pineapple
12 medium-sized prawns (shrimps), washed & peeled, leave tails intact
1 tbsp Cajun spice
12 canned pineapple cubes
2 kiwifruit, peeled & sliced horizontally
Soak skewers in water before using. Season prawns with Cajun spice for 30 minutes. Alternate pineapple cubes and prawns on each skewer. Leave a 2 cm space near the top of the skewer for the kiwifruit. Place the skewers on a tray and put them under the grill (medium heat) for 3 to 4 minutes. Take the skewers out from the oven and put a slice of kiwifruit on each skewer. Return the tray under the grill, and cook for another 2 minutes (check that prawns are pink and cooked).
Selection: When a kiwifruit yields to slight pressure, it is ready to be consumed. The softer the fruit, the sweeter it tastes, but don't allow it to get to squishy.
If you don't want to eat it right away, ripe gold kiwifruit should be stored in the refrigerator.
Kiwifruit that is still firm will ripen at room temperature, but you can speed up the process by placing it into a paper bag with a banana or an apple. Those fruits produce natural ethylene gas which quickens the ripening process.