Spicy Thai-Style Pineapple Wraps: Test Kitchen Tuesday


Thai-Style Shrimp and Pineapple Wraps

I saw Spicy Thai-Style Pineapple Wraps demonstrated on Emeril Live, highlighting a cookbook by Food Network Kitchens, Get Grilling.  This recipe looks perfect for summer grilling and the spice easy to adjust based on preference.  Although it was presented as an appetizer for a grilling menu, I plan to serve it tonight as a main course by adding grilled shrimp, creating 3-4 servings.  I hope you join me in this delicious adventure!

In the next week or so:

1.  Make the recipe (posted below)
2.  Leave a comment describing your experience, opinion, adjustments, or suggestions.  ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3.  Subscribe to comments so you can see what others have done.
4.  If you are especially proud of your creation, snap a photo and send it to me at [email protected] so it can be included in this post or include a link to your site with your comment.

Spicy Thai-Style Pineapple Wraps

Source: Food Network Kitchens Get Grilling, Meredith Books, 2005
Serves: 12 as an appetizer

Half a medium fresh pineapple — peeled, cored, and cut into bite-size chunks (about 3 cups)
Juice of 2 limes — (about 1/4 cup)
2       teaspoons  sugar
2       teaspoons  chile paste — such as sambal oelek
2       teaspoons  fish sauce
2       cups  roasted peanuts or cashews — roughly chopped
2/3   cups  roughly chopped fresh cilantro — (leaves and stems)
12     Bibb lettuce leaves — (about 1 head)
Kosher salt

Whisk the lime juice, sugar, chile paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until evenly dressed with the sauce.

When ready to serve, arrange the lettuce leaves on a large platter. Put about 1/4 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling.


  1. says

    We liked these a lot, but honestly, it left me feeling there was something missing…green onion, maybe. Also, it wasn’t really that spicy (of course, that is different for everyone). As you can see in the photo, I added grilled shrimp, which I had given a squirt of lime and it was a light, refreshing meal.

    The minor adjustments I made:
    Added 1 lb of shrimp, grilled with a little lime and olive oil

    1. I didn’t keep the pineapple separate as the directions indicate, I tossed it all together so the flavors could meld while cooking the shrimp.
    2. Served it with sriracha sauce on the side.

  2. says

    I also added shrimp marinated in lime, cilantro, garlic, salt and pepper. It was light and refreshing but did seem to lack “something”. If I made again I would use less cilantro and add arugula with the pineapple and add crispy rice noodles.

    • says

      Crispy rice noodles is a great idea, arugula too. This recipe did inspire me to figure out what seems to be missing, create something new. Thanks for joining in and sharing your ideas 🙂


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