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Get your sweet and savoury hit in the one go with this tasty pineapple rice salad recipe, it makes for an easy and tasty side.

  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes, (+ cooling time)


  • 1 cup (200g) basmati rice
  • 2 cups shredded wombok
  • ¼ large fresh pineapple, peeled, cored, thinly sliced
  • 250g cherry tomatoes, halved
  • 1 spring onion, thinly sliced
  • ¹/³ cup coriander leaves
  • ¼ cup chopped mint leaves
  • 2 tbs lime juice
  • 1½ tbs fish sauce
  • 1 tbs brown sugar
  • ¹/³ cup (50g) Flavour Escapes Thai Sweet Chilli Cashews
  • ¼ cup (10g) flaked coconut or coconut chips, toasted
  • Mint sprigs, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the rice following packet directions. Transfer to a large bowl and set aside to cool.
  2. Step 2

    Add the wombok, pineapple, tomato, spring onion, coriander and mint to the bowl. Whisk the lime juice, fish sauce and sugar in a jug until well combined. Add half the dressing to rice mixture. Gently toss until well combined.
  3. Step 3

    Place the rice mixture on a serving platter. Sprinkle with the cashews and coconut. Serve with extra mint sprigs and remaining dressing.