Pineapple Thai Rice with Jumbo Shrimp and Chicken

Name: Pineapple Thai Rice with Jumbo Shrimp and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp cooking oil; 30 grams butter; 3 shallots (minced); 3 garlic cloves minced; 100 grams boneless chicken breast cut in bite size pieces (marinated); 6 Jumbo Shrimp or prawns (peeled); 350 grams cooked basmati or jasmine rice; 1 whole pineapple (100 grams aprox of its flesh); 2 tbsp roasted cashew nuts; 2 tbsp dried raisins (I prefer golden); 1 cilantro for garnish; 1 tsp turmeric powder; 1 tbsp pineapple juice; 1 tbsp fish sauce; 1 tbsp chicken seasoning powder

Servings: persons

2 tbsp cooking oil
30 grams butter
3 shallots (minced)
3 garlic cloves minced
100 grams boneless chicken breast cut in bite size pieces (marinated)
6 Jumbo Shrimp or prawns (peeled)
350 grams cooked basmati or jasmine rice
1 whole pineapple (100 grams aprox of its flesh)
2 tbsp roasted cashew nuts
2 tbsp dried raisins (I prefer golden)
1 cilantro for garnish
1 tsp turmeric powder
1 tbsp pineapple juice
1 tbsp fish sauce
1 tbsp chicken seasoning powder

1
Marinate cut chicken with sauce and leave standing 30 minutes
2
Slice pineapple in half and carve flesh out, aprox 100 grams of the flesh (or about half of its total is used in the rice, the rest can be put away)
3
Hear oil and butter in wok, stir fry shallot and garlic for about 30 seconds, then add chicken (save marinate) cook until well done, then add prawns and cook until pink.
4
Add the precooked rice and rest of marinade until sticky, mixing chicken and shrimp as well as shallots into the mix.
5
Add pineapple, roasted cashew nuts, raisins and stir (2-3 minutes).
6
Serve into each half of sliced pineapple and garnish with cilantro.

767

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp cooking oil, 30 grams butter, 3 shallots (minced), 3 garlic cloves minced, and more.

Yes, Pineapple Thai Rice with Jumbo Shrimp and Chicken falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!