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Pineapple Fried Rice

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

  1. Cut the pineapple directly in the middle leaving the stalk on to serve in after.

  2. Cut all the flesh of the pineapple.

  3. Cut the pineapple into small cubes, add small dice of red onion, season with a squeeze of lime and chilli to taste.

  4. Whisk the egg and scramble lightly in the pan.

  5. Add all the vegetables and cook until 80% of the way through. Add your prawns and spring onions.

  6. Let it all cook until veggies are cooked and prawns just cooked, then season to taste with soy sauce, salt and white pepper.

  7. For the topping fry off strips of tortilla chips in a dry hot pan and sprinkle over the top.

  8. Roast the cashews in a pan until golden brown and sprinkle on top.