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Prawn and pineapple salad recipe

Prawn and pineapple salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Prawn salad

A classic Russian layered salad with prawns, tinned pineapple, hard boiled egg and cheese. Dressed with mayonnaise.

4 people made this

IngredientsServes: 6

  • 500g prawns, shelled and deveined
  • 100g mayonnaise, or to taste
  • 4 hard boiled eggs
  • 1 tin pineapple, drained and chopped
  • 100g grated mature cheese, such as Cheddar

MethodPrep:15min ›Ready in:15min

  1. Cook prawns in lightly salted water, 3 to 5 minutes. Drain and cool. Spread prawns in one layer on serving plate. Top with about half of the mayonnaise.
  2. Peel and grate hard boiled eggs, then combine with remaining mayonnaise and place on top of the prawns. Then layer with chopped pineapple and grated cheese.

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Reviews & ratingsAverage global rating:(14)

  • Active Prep: 20 minutes
  • Grill Time: 12 minutes
  • Yield: Serves 4
  • Method: Direct grilling
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 1/2 teaspoon sea salt, plus salt as needed for seasoning
  • 1/2 cup vegetable oil, such as canola or grapeseed
  • 3 cloves garlic, thinly sliced crosswise
  • 1 shallot, thinly sliced crosswise
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup Asian fish sauce
  • 1/4 cup sugar, plus 1 cup sugar in a shallow bowl for grilling the pineapple
  • 1 pineapple, peeled, cored, and cut crosswise into 3/4-inch slices
  • 1 bunch cilantro, washed, shaken dry, and stemmed
  • 1 bunch fresh mint, washed, shaken dry and stemmed
  • 1/4 cup fresh Thai basil or regular basil leaves
  • 2 jalapeño or serrano chiles, thinly sliced
  • 1/4 cup chopped dry-roasted peanuts

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  • 1 pound shrimp , peeled and deveined
  • 3 teaspoons OLD BAY® Classic Seafood Seasoning, divided
  • 1 can (8 ounces) pineapple chunks, drained
  • 1/2 cup mayonnaise
  • 1/3 cup thinly sliced celery
  • 1/2 cup sliced almonds , toasted
  • 1/3 cup chopped red onion
  • Lettuce leaves

Key Products

Chilli Prawn and Pineapple Salad

Don’t you love those recipes that just JUMP out at you and scream I AM A GREAT IDEA! EAT ME! Well this one did just that as I was wandering aimlessly around Tescos. I recently did a giant supermarket order online and forgot a few essentials, but by the time I got into Tescos I’d completely forgotten what it was I had forgotten the first time round!

I definitely have “revision brain” if it is not about Corporate Insolvency, Trusts Law or Child Law…I won’t remember a thing!

So as I wandered down the fish isle on the hunt for some prawns…I’m not entirely sure why…this recipe came to me, as if in a dream…or something less dramatic haha!

It’s a really vibrant, fresh summer salad that leaves your taste-buds tingling! Don’t be scared by the combination of chilli, prawn and pineapple, I guarantee once you try them all together, you will fall in love!

🔪 Step-by-step instructions

  1. Homemade Cajun seasoning mix is very easy to make. See How to Make Cajun Seasoning Mix. This combination of Cajun spices is my favourite! Mix a batch, use some of it for this recipe and have it ready for your next Cajun meal! In a hurry? Use store-bought Cajun seasoning, often available in the spice section.
  2. First, if you will be using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent flare-ups on the grill. Use short skewers for appetizers and longer ones if you're using these skewers as a main dish.
  3. Next, in a small bowl, make a marinade by combining the Cajun seasoning mix with olive oil or butter.
  4. Remove the shells from the prawns (if they haven't already been removed) but leave the tails intact. They add extra flavour.
  5. Toss the prawns with the marinade and let them stand in the refrigerator.
  6. Meanwhile, prepare the pineapple chunks. If you're not familiar with the best way to cut a pineapple, see How to cut a pineapple.
  7. Next, thread the marinated prawns and the pineapple chunks on the skewers. For appetizers, use a small skewer with a piece of pineapple between two prawns. If using large skewers, alternate two prawns with one pineapple chunk and repeat.
  8. Grill on an oiled grate or grilling stone or an indoor grill pan over high heat. Prawns or shrimp only take a few minutes to cook. Grill for 3 minutes on one side, then flip and continue to cook for 2-3 minutes on the other side or until shrimp are no longer translucent. Overcooking results in tough rubbery prawns! Remove the shrimp kabobs from the heat to a platter and sprinkle with finely chopped fresh oregano.

Spicy prawn and pineapple poke

Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Spicy prawn and pineapple poke


  • 400 gm sushi rice, rinsed
  • 250 ml coconut milk (1 cup)
  • 16 cooked prawns, peeled with tails intact
  • 250 gm pineapple, thinly sliced
  • 4 baby cucumbers, thinly sliced lengthways
  • 1 tbsp finely chopped Spanish onion
  • Coriander, thinly sliced long green chilli, finely grated lime rind, toasted coconut flakes and lime wedges, to serve
  • 70 ml coconut milk
  • 2 tbsp vegetable oil
  • 2 tsp rice vinegar
  • 1 tsp soy sauce
  • Juice of 1 lime
  • ½ long green chilli, thinly sliced
  • ½ garlic clove, finely grated



Drink Suggestion: Medium-sweet young riesling Drink suggestion by Max Allen

Pineapple upside-down cake

Go retro with this recipe for pineapple upside-down cake. By roasting the fresh pineapple before baking, you lose some of the water and get a neater-looking cake.

Whole roasted pineapple in spiced caramel

Check out this impressive whole roasted pineapple with punchy caramel sauce. Try to find a ripe pineapple (make sure the outside is golden, not green) but if you can’t, try keeping one near bananas for a couple of days to ripen it.

Malaysian pineapple and prawn curry

Pineapples are abundant in Malaysia and add sweet and sour notes to this simple, savoury curry, inspired by the Southeast Asian country.

BBQ pineapple kebabs

Here, juicy chunks of pineapple are joined by delicious marinated tempeh to create an easy vegan alternative to the traditional BBQ skewer. We have plenty more veggie BBQ ideas where this came from.

Spiced pineapple cake

This recipe sees tinned pineapple involved in the sponge and uses the juice for the icing, too. With tropical notes and a subtle harissa heat, it serves up a big slice of holiday flavour. Don’t be scared of the harissa – the flavour mellows in the cooking.

Pineapple chaat

Check out this quick and easy chaat. This simple yet seriously flavoursome pineapple recipe with lime, chilli and chaat masala is an easy vegan snack dish that’s ready in just 5 minutes.

Glazed ham with pineapple relish

Ham and pineapple is a classic pairing. Here, a pineapple relish with raisins, allspice and cloves elevate an impressive glazed ham even further.

Pineapple and pork skewers

Check out these tender pineapple and pork skewers. The sweet, juicy fruit balances the hot ancho chillis perfectly. A punchy BBQ recipe that’s easy to make and ready in just 30 minutes. Once you’ve tried these, check out our other great BBQ skewer recipes.

Duck, pineapple and peanut salad

Juicy pineapple, crispy shredded duck and crunchy peanuts combine in this colourful salad to create a texture we can’t get enough of. This simple dish is packed with flavour and will make a perfect weekend lunch.

Pineapple and rum upside-down puddings

Turn the clock back with these nostalgic mini syrup sponge puddings with pineapple rings and a boozy hit of rum. Individual puddings look great at dinner parties – we have lots of ideas to try.

Prawn Peanut Pineapple Salad

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I LOVE THIS SALAD. There, I said it and loudly. It is a great BBQ, poolside, beachside crowd pleaser. SO easy that it barely constitutes cooking, more of a serving suggestion really and how good is the Varoma for prawns? (Very good, that’s how good!)

This recipe appears in my first cookbook, For Food’s Sake, my passion project, the one I still love and use to this day. It is like a first child, you love the others, but the first one brings special memories. go get it if you don’t have it already. It really was the first Thermomix cookbook of it’s kind, with great recipes and beautiful pics. (If I say so myself, and there I go again, I said it!!)

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit


Place garlic, onion, fish sauce, lime juice, EVOO, coconut sugar, mint and coriander into Thermomix bowl and blend 15 sec/speed 6.

Add chives and chili and stir through 3 sec/Reverse/speed 3. Remove from bowl and set aside.

Roast peanuts by placing nuts into cold oven set to 200°C and cooking for 10-15 minutes or until fragrant. Cool slightly.

Place prawns into Varoma tray and dish. Pour water into Thermomix bowl and set Varoma into position. Steam for 8-10 min/Varoma/speed 3. Stir prawns and make sure they are cooked through. Add a few minutes cooking time as needed. (Time may vary depending on size of prawns used.)

Gently toss all salad ingredients together with dressing and add a few extra coriander leaves. Garnish with roasted peanuts. Serve immediately.

Prawn recipes

In any country with a coastline, you’re bound to find a whole host of prawn recipes central to its cuisine. It’s no surprise, really – these sweet, juicy morsels are delicious, healthy and beautiful to look at, requiring very little (if any) cooking. Italy is no different – prawns of all shapes and sizes (including incredible red prawns) feature heavily in the different regional dishes of the country, pairing them with other local ingredients to great effect. Our collection of Italian prawn recipes means you can bring these flavours into your own kitchen.

Prawns and pasta are a no-brainer – Ilario Vinciguerra’s Linguine with broccoli rabe and Sicilian red prawns and Daniele Usai’s Spaghettone with red prawns and wild fennel are fine examples. Keep things simple with a bowl of Gamberi alla busara or go all-out with Andrea Sarri’s incredible Prawns with foie gras, melon gazpacho and dehydrated capers. And if you’ve managed to get some particularly fresh prawns, try them raw in Mauro Uliassi’s Red prawns with lemon water and pineapple sage flowers.

Remember when buying prawns that fresh is always best, but frozen is fine too. If you’re buying them shell-on, take a look at our video on how to peel prawns here.

Pineapple Cucumber Lime Salad Recipe – Healthy Salad Recipe

Pineapple Cucumber Lime Salad Recipe is a healthy salad and very easy to make. A salad is a dish consisting of a mixture of small pieces of food, usually featuring vegetables. They are typically served at room temperature or chilled.

cucumber contains antioxidants, including flavonoids and tannins, which prevent the accumulation of harmful free radicals and may reduce the risk of chronic diseases. Cucumbers are composed of about 96% water, which may increase hydration and help you meet your daily fluid needs.

Pineapples can help to reduce the risk of macular degeneration a disease that affects the eyes as people age, due to its high amount of vitamin C and the antioxidants it contains. The health and medicinal benefits of pineapple include boosting the immune system, respiratory health, aiding digestion, strengthening bones, reducing inflammation, curing coughs and colds, and weight loss.

Try this healthy salad at home.


  • Pineapple - 200 gm
  • Cucumber - 100 gm
  • Lime - 1 no
  • Coriander leaves - few
  • Pepper powder - 1/4 tsp
  • Lime juice - 1/2 tsp
  • Salt to taste


Step 1

Wash and chop all the vegetables into small pieces.

Step 2

Add the chopped pineapple, cucumber, lime and mint leaves into a large salad mixing bowl.

Step 3

Add lime juice, salt, pepper powder into it and mix well. Keep this in the refrigerator for about 10 minutes and serve it chilled. Tasty Pineapple Cucumber Lime Salad is ready.

Watch the video: Opskrift: Grønlandske skalrejer som Singapore chili-krabbe med spisesalat