Pineapple, Prawn & Lemongrass Stir-fry With Basil

This pineapple, prawn and lemongrass stir-fry with basil is surprisingly quick and easy – a summery dinner the family will love.


  • 1 tablespoon oil
  • 2 cloves garlic, chopped
  • ½ stalk lemongrass, finely chopped
  • 3-4 dozen raw prawns, shelled
  • 1 teaspoon sesame oil
  • 2 tablespoons soya sauce
  • 1 ½ tablespoons sweet chilli sauce
  • 1 kaffir lime leaf, finely shredded
  • ½ a pineapple, skin cut off, chopped
  • Large handful basil leaves


Make sure you thaw the prawns thoroughly and dry them on paper towel before frying.

Heat oil in a large fry pan or wok.

Add garlic, lemongrass and prawns, stir fry on high heat for 2-3 minutes until prawns are just about cooked.

Add remaining ingredients, except basil leaves, and continue to cook a further few minutes until hot through.

Turn off the heat and toss through the basil.

Serve hot with steamed rice.

Find more Delicious Dole Tropical Gold Pineapple recipes:

Serving Suggestions


  • This recipe was bought to you by Dole.

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