Thai Chicken And Prawn Pineapple Rice Boat

by Zarina
Thai Chicken And Prawn Pineapple Rice Boat

Proper restaurant style at home can be so easy and super quick!! It’s pineapple season, so I couldn’t resist making this gorgeous dish. Think caramelised pineapple, salty rice with prawns and chicken tossed with creamy roasted cashews, so beautifully simple and delicious.

Actually healthy fried rice and so versatile you can chuck in any veg you want too. Of course, it doesn’t need to be served in a pineapple either. You could whip this up in a flash any weeknight.

Thai Chicken And Prawn Pineapple Rice Boat

Thai Chicken And Prawn Pineapple Rice Boat

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 cups cooked jasmine rice, chilled
  • 1/2 pineapple sliced in half lengthways
  • Oil for cooking
  • 1 onion finely chopped
  • 3 cloves garlic crushed
  • 3 Thai red chillis seeded, chopped (keep seeds in if you like it spicy)
  • 4 chicken thighs diced into small pieces
  • 300g raw prawns
  • 3 cups rice cooked
  • 1/4 cup roasted cashew nuts
  • 4 spring onions
  • 2 tbsp fish sauce
  • 2 tbsp soya sauce
  • 2 tbsp lime juice
  • GARNISH: Mint leaves, red and green chillis sliced thin
  • Serve with Siracha chilli sauce


1. Remove the flesh of pineapple by cutting around inside the skin, reserving skin shells
2. Keep 120g chopped pineapple to add to the rice
3. heat oil in wok or pan, add onion, chillis, and garlic, fry until soft
4. Add chicken and sauté until cooked
5. Add prawns and sauté 2 mins until cooked
6. Add cooked rice, stir fry until heated
7. Add chopped pineapple, cashew nuts, and spring onions, cook until pineapple is slightly caramelised
8. Season with fish sauce, lime juice, and soya sauce, taste, adjust seasoning as desired
9. Spoon rice into pineapple skin shells if using
10. Garnish with mint and chillis

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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