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Thai Pineapple Spiced Rice

A delicious Vegan Thai Pineapple Spiced Rice with Fresh chillies, Coriander and Toasted Cashew Nuts.

Created by Tilda Young Chef of The Year 2019 winner Dylan ‘Teddy’ Hodgson.

This dish can be enhanced with any meat including chicken or with seafood e.g. prawns



  • Medium
  • Serves 2




Sweet and Sour Sauce

  • 50g Brown Sugar
  • 50g Malt Vinegar
  • 150g Tomato Sauce or Ketchup
  • 1 small tin pineapple chunks in juice
  • 1 tbsp light vegan soy sauce
  • 1 tbsp cayenne pepper powder

Stir-Fried Rice

  • 4 cloves of garlic
  • 80g of ginger
  • 1 red chilli
  • 140g Tilda Original Pure Basmati Rice
  • 2 Large pineapple
  • Half a carrot
  • 20g Desiccated coconut
  • Leaves from 5 steams of coriander
  • 100g cashew nuts
  • 25g petit pois
  • 25g Edamame beans
  • 3 Shallots
  • 1 tin coconut milk/cream
  • 100ml vegan soy sauce
  • 3 spring onions
  • 20g curry powder
  • 20ml vegan Asia sauce
  • 50ml of mango vodka (or any alcohol with a high %)


  1. Pre heat oven to 160°C

  2. Combine all ingredients in a pan

  3. Simmer for 5 minutes

  4. Add cayenne pepper

  5. Dice all veg

  6. Grate the ginger and garlic

  7. Take beans out of the pod

  8. Cut the pineapples in half, slice inside the pineapple 1cm away from the edge and scoop out the middle

  9. Dice the other 1 other half of the pineapple into chunks

  10. Pick coriander leaves and roughly chop them

  11. Chop cashews up into small chunks

  12. Bring to coconut milk and 20ml of water to the boil and add a pinch of salt

  13. Heat a frying pan and add oil (I prefer garlic olive oil)

  14. Add Tilda’s Basmati rice and fry untill some of the rice toasts, about 1 and half minutes

  15. Add boiling coconut milk to the frying pan and stir for a few minutes, cover with cling film and put to one side

  16. Place hollow pineapples in an oven to warm up

  17. Heat another frying pan

  18. Once hot add pineapple chunks and dry fry for a few minutes stirring occasionally

  19. Begin to fry the diced veg - begin with carrots then onions, peppers, ginger garlic and finally peas

  20. Add soy sauce and crushed cashew nuts

  21. Add half of the sweet-sour sauce to the pineapple this will glaze and caramelise the pineapple after a few minutes

  22. Keep stirring the veg to prevent burning

  23. Add Vodka to Pineapple to create a flambé

  24. Add spices and sweet & sour sauce to the veg

  25. Add Asian sauce, pineapple, rice and coriander leaves

  26. Keep tossing the pan to incorporate all the flavours together

  27. Check and correct seasoning

  28. Serve the rice in the pineapple and garnish with coriander and desiccated coconut or your favourite sauce or dips