Thai salad in pineapple

Thai pineapple salad is a fantastic explosion of flavors and aromas. The combination of shrimp, garlic and fresh pineapple is very harmonious, and they turn into a whole orchestra thanks to the seasoning “Thai spices” from the line “Tastes of the World” and white ground pepper of the Trading House “Lubystok”.



Ingredients preparation time:

20 minutes

Cooking time:

25 minutes


1. Tiger prawns - 250 g
2. Pineapple - 300 g
3. Mushrooms (champignons) - 100 g
4. Onion - 1 pc.
5. Carrots - 1 pc.
6. Sweet pepper - 1 pc.
7. Green onions - half a bunch
8. Garlic - 3-4 cloves
9. Vegetable oil - 3 tbsp.
10. Oyster sauce - 3 tbsp.
11. Soy sauce - 3 tbsp.
12. White pepper (ground) - a pinch
13. Seasoning "Thai spices" from the line "Tastes of the World" - 1.5 tsp.
14. Cognac - 3 tbsp.
15. Nuts (cashews) - 100 g


  1. First you need to prepare all the ingredients: peel the shrimp from the shells; pineapple core cut into cubes; washed mushrooms cut into plates; peel onions, carrots and bell peppers and cut into strips; coarsely chop the washed green onions and peel and chop the garlic.
  2. Fry garlic in oil in a deep frying pan. Then, in turn, add to the fried garlic shrimp, mushrooms, onions, carrots, bell peppers and pineapple. Stirring, fry for two minutes.
  3. Next, add oyster and soy sauce, Thai spices seasoning from the Tastes of the World line, a pinch of white pepper and sugar to the pan. Continue to fry over high heat for another 5 minutes.
  4. Finally, add cognac, green onions and cashews to the pan, stir and remove from the heat. Serve the salad in the peeled half of the pineapple.

Enjoy your meal with “Lubystok”!