Strange combination but it works for me on a hot summers day. If you don't like prawns then use cubes of salmon.
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Roll up rindless back bacon 3 for each kebab and thread onto skewers with 2 cubes of fresh pineapple and a couple of king prawns.
Cook for 10 - 15 minutes and serve with sauce of mild mustard and dill.
Put the mustard, dill, oil and lime juice in a bowl and whisk together until well mixed. If the mixture is too stiff then add a little water.
Finish with a teaspoon of caster sugar to round off the flavour.
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