Mexican Style Pineapple Fried Rice
Created for BBQ season by Instagram’s Amelia’s Kitchen Creations, this bold and vibrant dish fuses Mexican street-food flair with Asian-inspired rice cookery. Juicy prawns, sweet pineapple, crunchy cashews, and colourful peppers come together with perfectly fluffy Tilda Easy Cook Basmati Rice for a smoky, sizzling stir-fry twist, served up in a pineapple shell for a unique dining experience. A summer crowd-pleaser with global flavour appeal.
Top tip: leftover rice works great for frying and reduces waste!
- 31 - 60 Minutes
- Easy
Method
Ingredients
Ingredients
- Tilda Easy Cook Basmati rice
- Pineapple
- Prawns
- Red pepper
- Red onion
- Lime
- Spring onion
- Cashew nuts
- Tortilla wraps
- Cucumber
- Egg
- Soy sauce
- Salt
Method
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Cut the pineapple directly in the middle leaving the stalk on to serve in after.
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Cut all the flesh of the pineapple.
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Cut the pineapple into small cubes, add small dice of red onion, season with a squeeze of lime and chilli to taste.
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Whisk the egg and scramble lightly in the pan.
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Add all the vegetables and cook until 80% of the way through. Add your prawns and spring onions.
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Let it all cook until veggies are cooked and prawns just cooked, then season to taste with soy sauce, salt and white pepper.
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For the topping fry off strips of tortilla chips in a dry hot pan and sprinkle over the top.
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Roast the cashews in a pan until golden brown and sprinkle on top.