Fish skewers with pineapple salsa

Heat the barbecue. Brush the pineapple slices around with 2 tablespoons of oil and grill the slices briefly on the barbecue until nice grill stripes appear.

Allow to cool, remove the hard core and cut the flesh into small cubes. Mix the pineapple cubes with lime zest and juice, the red pepper, ginger, coriander and mint. Season with salt and pepper.

Thread the fish fillet and shrimp over and over on skewers and brush with oil. Gril the skewers on the barbecue on a greased griddle over medium hot fire in about 3 minutes per side cooked. Serve with the pineapple salsa.