Spicy Tamarind and Pineapple Prawn Stir Fry
A vibrant Australian-inspired stir fry with succulent prawns tossed in a tangy tamarind and fresh pineapple sauce with chili and garlic. This Asian-inspired seafood recipe, ready in about 20 minutes, pairs large raw prawns, pineapple chunks, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb peeled and deveined large raw prawns
- 1 cup fresh pineapple chunks
- 2 tbsp tamarind paste
- 1 thinly sliced red chili
- 3 minced garlic cloves
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 chopped spring onions
- 2 tbsp chopped cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 thinly sliced red chili, stir-frying for 30 seconds until fragrant.
- Step 2: Add 1 lb peeled and deveined large raw prawns to the wok and stir-fry for 2-3 minutes until they begin to turn pink.
- Step 3: Add 1 cup fresh pineapple chunks, 2 tbsp tamarind paste, 2 tbsp soy sauce, and 1 tbsp brown sugar. Stir continuously for 3-4 minutes until the prawns are cooked through and the sauce thickens slightly.
- Step 4: Remove from heat and toss in 2 chopped spring onions and 2 tbsp chopped cilantro. Serve immediately with steamed rice or noodles.
Frequently asked questions
How long does Spicy Tamarind and Pineapple Prawn Stir Fry take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Tamarind and Pineapple Prawn Stir Fry?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Spicy Tamarind and Pineapple Prawn Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Tamarind and Pineapple Prawn Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Tamarind and Pineapple Prawn Stir Fry?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
