Phuket style pineapple salad (Yam Saparot Phuket): a Southern Thai heritage recipe

A delicious Southern Thai salad made with local ya nad pineapple, prawns and roasted coconut, a true heritage dish from Phuket.

A Southern Thai salad that tells the story of an island

Phuket style pineapple salad, known in Thai as Yam Saparot Phuket (ยำสับปะรดภูเก็ต) or Yam Ya Nad Phuket (ยำย่าหนัดภูเก็ต), is far more than a refreshing tropical salad. It is part of the province’s official culinary heritage, listed among the dishes that represent the island’s gastronomic identity.

The recipe captures the essence of Phuket’s landscape and history. The ya nad pineapple, grown on the island’s hills, is less watery than standard pineapples and has a delicate tang that brings depth to the dish. Mixed with shredded chicken, tender prawns, roasted coconut, peanuts and pounded dried shrimp, it creates a remarkable harmony between land and sea.

This combination reflects the island’s geography and its culture. Fishing villages meet inland farms, and local ingredients merge naturally, just as Phuket’s people do. Over time, Chinese migrants, Malay communities and Thai Buddhists have all left their mark on the cuisine, creating a blend that is distinctly local yet open to the world.

Phuket style pineapple salad recipe - Yam Saparot Phuket - ยำสับปะรดภูเก็ต

Ingredients (serves two)

Salad

50 g chicken

200 g prawns, peeled and deveined

150 g fresh pineapple, cut into cubes

2 tablespoons grated coconut, dry roasted

10 g dried shrimp, pounded

20 g unsalted peanuts, dry roasted

20 g fresh shallots, thinly sliced

20 g fried shallots

Seasoning

2 tablespoons chilli paste

3 tablespoons tamarind juice

1 tablespoon lime juice

1 tablespoon fish sauce

Garnish

Lettuce leaves

Preparation

1. Cut the pineapple in half and remove the flesh.

2. Boil the chicken briefly for two to three minutes, then let it cool and shred the meat. Boil the prawns for thirty seconds to one minute depending on their size. Drain and let them cool.

3. Combine all ingredients and mix gently. Taste and adjust the seasoning. If the pineapple is very sweet, add a little more tamarind or lime juice to restore balance.

4. Serve on a bed of lettuce leaves.

The secret of a perfect Phuket style pineapple salad

1. The success of this recipe lies in the choice of pineapple and the balance of flavours. For the best result, use a pineapple that is ripe but still firm and slightly tart. The roasted coconut and peanuts bring warmth and crunch, while the combination of tamarind and lime juice creates the distinctive sweet and sour profile of Southern Thai food.

2. This salad is an excellent introduction to the gastronomy of Phuket, generous and deeply rooted in tradition

Would you like to learn more about Southern Thai cuisine?

Read our article dedicated to the cuisine of the South, a region where the sea, spices and Malay and Chinese influences combine to create dishes that are vibrant, complex and deeply rooted in tradition.

From our kitchen to yours

This recipe is taken from Recipes from the South, a collection of fifty dishes that reveal the richness of Southern Thai cooking. From seafood curries to fragrant salads, the book explores the diversity of a region where every meal tells a story. If you enjoyed discovering this heritage dish, you will love the other recipes too. Download “Recipes from the South” and bring authentic Thai flavours to your table.

Recipes from the South

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