Hawaiian Pineapple Rice Salad

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 4 cup Hinode Jasmine rice

  • 4 small pineapples (cubed)

  • 2 lb Prawns (cooked and peeled)

  • 2 cup light sour cream

  • 4 tbsp Sweet Chili Sauce

  • 8 sprig mint


Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.






Longer Grains

Longer Grains

Photo of Hawaiian Pineapple Rice Salad


  • Prepare Hinode white rice per package instructions. Let cool.

  • Trim tops and bottoms of the pineapples, cut into halves and with a sharp knife cut 1/2 cm away from the inside of the skin to hollow them out. Cube the pineapple, then set aside in the refrigerator.

  • Combine rice, pineapple, sour cream and sweet chili sauce.

  • Fill the mixture into the pineapple halves, place one prawn on top of each pineapple and garnish with fresh sprigs of mint.

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