Flavour of the Month: Chinese Pineappley Prawns

Inspired by Chinese New Year, we have rustled up something absolutely delicious! The sweet & sour flavours will tantalise your tastebuds, whisking you into an oriental world far away from your kitchen table…Perhaps a slight exaggeration, but they are tasty!


Chinese Pineappley Prawns

This recipe is based on Jamie Oliver’s Sweet & Sour Prawns, with a few HG tweaks to make it really zing and sing! The pineapple works really well in this dish but we added some tenderstem broccoli which cuts through the sweetness. This is a really easy recipe, good for a week day when you’re feeling like something tasty but quick.


Serves 2

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes



300 g pineapple (we bought ready chopped – much easier!)

1 red pepper

1 yellow pepper

2 cloves of garlic

1-2 fresh red chillies

10 stalks of Tenderstem Broccoli

sea salt

1 thumb-sized piece of ginger

24 peeled raw king prawns

Vegetable or olive oil

150 ml unsweetened pineapple juice

3 tablespoons white wine vinegar

1 tablespoon soy sauce

½ tablespoon plain flour

Fresh coriander (sprinkling at the end)



  1. In a frying pan (preferably griddle to create lines), cook your pineapple for around 5 minutes, or until browning slightly on a medium to high heat
  2. Chop up your peppers, garlic, chilli, ginger and coriander whilst you’re waiting for the pineapple, though do keep an eye on it
  3. Add the pepper to the frying pan of pineapple and cook for about 4-5 minutes, then set aside
  4. Smush the garlic, ginger and chilli together to make a paste (if you have a pestle & mortar use this)
  5. In a large bowl, place your shelled King Prawns and the paste you made above, mix it up with a
    splash of oil
  6. In another pan, over a medium heat, add a plug of oil 
  7. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through
  8. Chop the cooled pineapple into bite-sized chunks
  9. In a bowl, combine the pineapple juice, vinegar, soy sauce, flour and a splash of water, then add to the wok with the chargrilled pineapple and peppers
  10. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced.
  11. Serve with steamed rice – we used a Tilda microwaveable rice
  12. Sprinkle over your coriander leaves to serve













Buy ready-chopped where possible – particularly pineapple as it’s a lot of effort to chop. Most supermarkets will sell this.

If you can, buy a small carton of pineapple juice as you don’t end up using much. We have a lot left in our fridge!

Cut the pineapple even smaller than we did. As it’s a juicy intense flavour, you need a small chunk per mouthful to blend in with the other flavours

Tenderstem Broccoli is notoriously good with Asian flavours – we felt this addition made all the difference