This Thai style pineapple salad makes a lovely lunch when served this way out of a pineapple bowl, but the salad itself is so delicious you won’t miss it when served on a plate. Succulent shrimp and juicy shredded chicken breast are combined with chunks of pineapple, toasted coconut, peanuts, green onion, and crispy deep-fried shallots. The dressing has a crisp and clean sweet, sour, and slightly spicy flavor that provides a nice balance to the main ingredients. We make it with fresh lime juice, sugar, fish sauce, and our roasted chili sauce called Nam Prik Pao.
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Ingredient List for my Phuket Style Pineapple Salad:
1 whole Pineapple (or about 1 cup diced pineapple)
8 – 10 Shrimp (Prawn) (small to medium sized)
1/2 cup Chicken Meat (about 1/2 of a boneless, skinless chicken breast)
2 – 3 Tablespoons Peanut (raw, shelled peanuts)
2 Tablespoons Coconut (dry, shredded, unsweetened)
2 Tablespoons Dried Shrimp (small dried shrimp)
2 – 3 large Green onion
4 – 5 Red Shallots
2 teaspoons Thai Roasted Chili Sauce
1 Tablespoon Tamarind (tamarind paste)
1 Tablespoon Coconut Sugar (dissolved in 1/2 Tablespoon water)
2 teaspoons Fish Sauce
2 – 3 teaspoons Lime (fresh squeezed lime juice)
4 – 5 Lettuce Leaves (mixed, whole leaf salad lettuce)
1: Prepare the main ingredients by boiling the chicken breast and shrimp, toast the coconut and peanuts, and fry the shallots.
2: Slice the side off a whole pineapple, then remove the pineapple fruit to create a bowl. Cut the pineapple into bite sized pieces.
3: Stir the sugar, fish sauce, roasted chili sauce, tamarind paste, and lime juice together to make the dressing, then toss together with cut pineapple, cooked and shredded chicken breast, cooked shrimp, toasted coconut, chopped peanuts, dried shrimp, and chopped green onion.
4: Arrange the salad in the pineapple bowl, with some lettuce leaves on the side and top with crispy fried shallots.
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