This is a pineapple and prawn salad with a fish sauce and lime dressing โ ready in 25 minutes, no oven required. The whole thing comes together while the prawns cool, which makes it a genuinely fast weeknight option. Sweet, salty, sour, and a little heat all show up in the same bowl.
The short version of why this works
Two things matter here. First, the prawns need to stop cooking the moment they turn pink โ overcooked prawns go rubbery and squeeze out water that dilutes the dressing. Pull them off heat, drain immediately, and rinse under cold water. Second, the dressing only works if the palm sugar fully dissolves before you pour it on. Undissolved sugar sits at the bottom of the bowl and the salad tastes flat until the last bite. Whisk the dressing for a full minute, or let it sit for five while you prep the vegetables.
Shopping notes
- Palm sugar: Sold in small tubs or hard discs at most Asian grocery stores. The recipe card notes brown sugar as a substitute โ it works, though palm sugar has a slightly more rounded, less sharp sweetness. If your palm sugar is in disc form, shave or grate it before whisking.
- Fish sauce: Brands vary a lot in saltiness. Tiparos and Megachef are milder; Squid brand is sharper. Taste the dressing before you pour it and adjust lime juice if it seems too salty.
- Tiger prawns: Fresh is ideal, but frozen and thawed works fine. Thaw overnight in the fridge, not on the counter, and pat them dry before cooking so youโre not adding extra water to the pan.
- Fresh pineapple: A pre-cut supermarket pineapple is fine. Avoid canned โ itโs too soft and too sweet, and it makes the salad watery.
Keeping leftovers crisp
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre making this ahead, keep the dressing in a jar and the salad components in a covered bowl in the fridge; both will hold for up to 24 hours. The cucumber and tomatoes release water as they sit, so if youโre prepping more than a couple of hours out, store those separately and add them just before serving. Dressed leftovers are edible the next day but noticeably softer โ the pineapple in particular gets mushy. The prawns keep well refrigerated for up to two days on their own.
If something goes sideways
- The dressing tastes too salty: Add more lime juice first, then a small pinch of extra sugar. More fish sauce is rarely the fix โ the saltiness usually comes from the fish sauce already in the bowl.
- The salad is watery at the bottom of the bowl: The pineapple or cucumber released liquid. Next time, salt the cucumber slices lightly and let them sit for 10 minutes, then pat dry before adding. Also make sure the prawns are fully drained and cooled.
- The prawns are tough and chewy: They cooked too long. Two minutes is the ceiling for large prawns in a gentle boil. They should just turn opaque โ pull them the moment you see no translucency left.
- The heat level is too low: The red chili is listed as optional, but without it the salad can taste flat. If you skipped it and the dish seems one-dimensional, a small pinch of dried chili flakes stirred into the dressing fixes it quickly.
- The peanuts have gone soft: They absorb moisture fast once they hit the dressing. Add them right before you serve, not during tossing.
Malaysian Pineapple and Prawn Salad
Equipment
- Large mixing bowl
- Small saucepan
- Sharp knife
- Cutting board
- Tongs
- Citrus Juicer
Ingredients
For the salad
- 1 lb large prawns, peeled and deveined Preferably tiger prawns for sweetness
- 1 cup fresh pineapple, diced Use ripe pineapple for best flavor
- ยฝ cup English cucumber, thinly sliced
- ยผ cup red onion, thinly sliced
- ยฝ cup cherry tomatoes, halved
- ยผ cup fresh cilantro leaves
- ยผ cup fresh mint leaves
- 1 small red chili, finely sliced Optional, for spice
For the dressing
- 2 tbsp fish sauce
- 1 tbsp lime juice Freshly squeezed
- 1 tbsp palm sugar Or substitute with brown sugar
- 1 tbsp toasted sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp crushed roasted peanuts For garnish
Instructions
- Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, palm sugar, toasted sesame oil, grated ginger, and minced garlic until well combined. Set aside.
- Cook the Prawns: Bring a small saucepan of water to a gentle boil. Add the prawns and cook for about 2 minutes, or until they turn pink and opaque. Drain immediately and run under cold water to stop the cooking process.
- Assemble the Salad: In a large mixing bowl, toss together the pineapple, cucumber, red onion, cherry tomatoes, cilantro, mint leaves, and sliced red chili. Add the cooled prawns and gently mix to combine.
- Dress and Garnish: Drizzle the dressing over the salad and toss gently to coat evenly. Sprinkle crushed roasted peanuts on top for a delicious crunch.
- Serve: Transfer the salad to a serving platter or individual bowls. Serve immediately to enjoy the fresh flavors.
Notes
- For added umami, you can toss in dried shrimp powder.
- If you prefer a milder flavor, soak the sliced red onions in ice water before using.
- Add thinly sliced green mango for a delightful sour contrast.
- For a vegetarian option, swap prawns for pan-seared tofu.
Nutrition
Your questions, answered
Can I use shrimp instead of prawns?
Yes โ medium or large shrimp work well here. Reduce the cooking time slightly since smaller shrimp cook faster; check them at 90 seconds.
Is there a substitute for fish sauce to make this vegetarian?
Soy sauce or tamari is the most practical swap, used in the same quantity. The umami depth is similar, though the flavor is a little less complex โ add an extra squeeze of lime to compensate.
Can I prep this in the morning for dinner that night?
Yes, with one condition: keep the dressing, prawns, and salad vegetables stored separately until youโre ready to serve. Combine everything at the table and add the peanuts last.
My pineapple isnโt very sweet โ will it still work?
It will still work, but bump up the palm sugar in the dressing by half a teaspoon to compensate. Taste the dressing before pouring and adjust from there.