Sweet, spicy, tangy, and refreshingly fresh—this vibrant Malaysian-inspired prawn and pineapple salad is a true explosion of flavor in every bite. Drawing on the bold and balanced taste profiles that define Southeast Asian cuisine, this dish brings together contrasting elements in perfect harmony. From the natural sweetness of fresh ingredients to the zesty tang of citrus, the subtle heat of chili, and the crunch of crisp vegetables, every mouthful delivers a lively and satisfying experience.
Ideal for both weeknight meals and casual entertaining, this recipe is as practical as it is delicious. It takes less than 25 minutes to prepare, with a hands-on process that’s quick, simple, and fuss-free. Depending on the protein or accompaniments you choose, cooking time ranges from just 10 to 30 minutes—meaning the entire dish can be on the table in under an hour from start to finish.
Serving four generous portions, it’s perfect for a light family dinner, a flavourful lunch, or a standout addition to a summer spread. Whether you’re new to Malaysian flavours or a long time fan, this salad is a fresh and exciting way to bring global inspiration to your everyday cooking.
Prawn and pineapple salad- ingredient list!
This is the essential shortlist of easily accessible, budget-friendly, and delicious ingredients you’ll need to recreate the bold sweet, spicy, and tangy flavours that define this vibrant Malaysian-inspired salad. Each ingredient has been carefully chosen not only for its affordability and availability in most supermarkets, but also for the distinct layer of flavour it brings to the dish.
Whether it’s the natural sweetness from fresh produce, the gentle kick from chili, or the zesty brightness of citrus or vinegar, these simple components come together to create a salad that’s anything but ordinary. With just a handful of pantry staples and fresh items, you can achieve a perfectly balanced, flavour-packed dish that tastes like it took much more effort than it actually does!
Two red chillies
One stick of mashed lemongrass
Four garlic cloves
20g/½oz of fresh ginger, finely diced and peeled, and 150ml/5fl oz of neutral oil, like vegetable or sunflower
Palm sugar (60g/2¼oz) with two lime leaves
4 teaspoons of light soy sauce
To taste, fish sauce
170g/6oz of uncooked, shelled, and deveined king prawns and two limes, juice only
Peel and chop one small ripe pineapple into bite-sized chunks; if desired, save the shell for serving.
One head of finely shredded Chinese cabbage
Prawn and pineapple salad- step by step instructions!
Step 1
Place the fresh red chillies, fragrant lemongrass, garlic cloves, peeled ginger, and oil into a high-speed blender or food processor. These bold aromatics form the heart of the salad’s dressing, bringing heat, zing, and depth to the finished dish. Blitz everything together on high speed until the mixture transforms into a thick, slightly coarse paste. It doesn’t need to be perfectly smooth—some texture is ideal and adds character to the dressing. The goal is to break down the ingredients enough that their flavors meld while still preserving a bit of bite and rustic charm. The result should be a vibrant, aromatic paste that packs a punch and forms the flavorful base of your salad.
Step 2
Place a pan over medium heat and carefully add the freshly made paste to the pan. As it begins to cook, you’ll notice the aroma intensify, filling your kitchen with the vibrant scents of lemongrass, garlic, and ginger. Allow the paste to cook gently for about 5 to 10 minutes, stirring occasionally to prevent sticking or burning. During this time, the moisture will slowly evaporate, and a beautiful layer of bright red oil will start to rise to the surface. This oily layer might appear “split” or separated from the rest of the paste, which is completely normal and actually a sign that the flavours have properly melded and the spices have released their essential oils.
Step 3
Once you see this vivid red oil pooling on top, reduce the heat to low to keep the paste warm without burning it. This step intensifies the flavour, making the base for your salad wonderfully rich and aromatic—setting the stage for a delicious, complex dish.
Step 4
Add the fragrant lime leaves to the pan, gently stirring them into the aromatic paste to release their citrusy, floral notes. Next, sprinkle in the palm sugar, which will melt slowly, balancing the heat and tang with its rich, caramel-like sweetness. Follow with a splash of soy sauce to introduce a deep, savory umami flavor that grounds the dish, and then a few drops of fish sauce for that unmistakable salty, slightly funky complexity that’s essential in Malaysian cuisine.
Step 5
Finally, squeeze in fresh lime juice to brighten and lift all the flavors, adding a refreshing tang that ties everything together beautifully. Taste as you go, adjusting each ingredient to find your perfect balance of sweet, salty, sour, and spicy. This combination creates a vibrant, multilayered sauce that will infuse the salad with incredible depth and character.
Step 6
Once you’re satisfied with the flavor balance of your sauce—sweet, salty, spicy, and tangy in perfect harmony—it’s time to add the prawns. Stir them gently into the hot, fragrant mixture, making sure each one is coated in the rich, flavorful sauce. Allow them to cook for 3 to 4 minutes, stirring occasionally. You’ll know they’re done when they turn a vibrant pink and become opaque all the way through—tender, juicy, and infused with all the aromatic goodness of the paste and seasonings.
Step 7
Next, add the chopped pineapple and finely shredded cabbage. The pineapple brings a burst of juicy sweetness that pairs beautifully with the heat and acidity of the dish, while the cabbage adds a satisfying crunch and freshness that helps balance the warm, rich components. Stir everything together thoroughly, ensuring the sauce coats all the ingredients evenly.
Step 8
Once combined, remove the pan from the heat to prevent overcooking and to preserve the crispness of the cabbage. For a fun and visually striking presentation, you can serve the salad inside a hollowed-out pineapple shell—it’s not only eye-catching but also ties in perfectly with the tropical, zesty character of the dish. Garnish with fresh herbs or a few extra lime wedges if desired, and enjoy this vibrant, flavour-packed salad while it’s still warm and fragrant.
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