Pineapple Shrimp Fried Rice

Introduction

Pineapple Shrimp Fried Rice is a vibrant, tropical twist on the classic Asian fried rice dish. Juicy shrimp, sweet pineapple chunks, fluffy rice, and colorful vegetables all come together in a wok (or skillet) with savory soy sauce and spices. This dish balances sweet, savory, and tangy flavors in every bite, making it both refreshing and satisfying. Whether served in a pineapple boat for a dramatic presentation or a simple bowl, it’s a recipe that feels both comforting and exotic.

Why I Love This Recipe

I love this recipe because it’s light yet filling, colorful, and bursting with flavor. The sweetness of the pineapple perfectly complements the salty soy sauce and the spiced shrimp, while the veggies add crunch and freshness. It’s also a fantastic way to use leftover rice and transform it into something exciting. The fact that it can be made in just 30 minutes makes it one of my favorite quick-fix meals.

Why It’s a Must-Try Dish

• One-pan dish: Everything cooks in one wok/skillet.
• Balanced flavors: Sweet, savory, spicy, and tangy all in one.
• Restaurant-quality at home: Feels like a takeout favorite with a tropical twist.
• Flexible: Easy to adapt with other proteins, veggies, or spices.
• Fun presentation: Can be served inside a hollowed pineapple!

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~380–420 per serving (varies with toppings/oil used)

Cuisine & Course

• Cuisine: Asian-inspired with Thai/Hawaiian influence
• Course: Main Course / Dinner / Lunch

Ingredients

For the Shrimp:

• 1 lb (450 g) shrimp, peeled and deveined
• 1 tbsp soy sauce
• 1 tsp sesame oil (optional)
• ½ tsp garlic powder
• ¼ tsp black pepper

For the Fried Rice:

• 3 cups cooked jasmine rice (preferably day-old)
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 small onion, diced
• 1 red bell pepper, diced
• ½ cup carrots, diced
• ½ cup frozen peas (optional)
• 2 eggs, lightly beaten
• 3 tbsp soy sauce
• 1 tbsp fish sauce (optional, for depth)
• 1 tbsp oyster sauce (optional, richer flavor)
• 1 tbsp vegetable oil (or peanut oil for authentic taste)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 green onions, chopped

Garnish:

• Fresh cilantro leaves
• Lime wedges
• Extra pineapple chunks

Simple Cooking Directions

1. Marinate shrimp with soy sauce and seasoning.
2. Stir-fry shrimp until pink, then set aside.
3. Scramble eggs, sauté veggies, and add rice.
4. Stir in pineapple, shrimp, and sauces.
5. Garnish and serve hot.
6. Step-by-Step Preparation Method
7. Marinate Shrimp
   • In a bowl, toss shrimp with soy sauce, sesame oil, garlic powder, and pepper. Let sit while prepping other ingredients.
8. Cook Shrimp
   • Heat 1 tbsp oil in a wok/skillet over medium-high heat.
   • Add shrimp and stir-fry for 2–3 minutes until pink and cooked through. Remove and set aside.
9. Scramble Eggs
   • In the same wok, pour beaten eggs and scramble quickly. Remove and set aside with shrimp.
10. Stir-Fry Veggies
    • Add a little more oil to the wok.
    • Sauté onions, bell pepper, carrots, garlic, and ginger for 3–4 minutes until fragrant and tender.
11. Add Rice & Sauces
    • Add rice to the skillet, breaking up clumps.
    • Stir in soy sauce, fish sauce, and oyster sauce. Mix well.
12. Combine & Finish
    • Return shrimp, eggs, and pineapple chunks to the wok.
    • Stir-fry everything together for another 2–3 minutes.
    • Toss in green onions before removing from heat.
13. Garnish & Serve
    • Top with fresh cilantro and serve with lime wedges.

How to Serve

• For a fun presentation, serve in a hollowed pineapple shell.
• Pair with Asian-style cucumber salad or spring rolls.
• Serve hot as a main course, with optional chili sauce on the side for extra heat.

Additional Recipe Tips

• Use day-old rice for the best texture (fresh rice can turn mushy).
• Cut pineapple into bite-sized chunks to balance sweetness.
• Shrimp cooks fast—remove promptly to avoid rubbery texture.
• A wok works best for high-heat stir-frying, but a large skillet also works.

Variations

• Spicy Pineapple Fried Rice: Add red chili flakes or Sriracha.
• Vegetarian Version: Skip shrimp and add tofu or extra veggies.
• Chicken or Pork Version: Substitute shrimp with diced chicken breast or pork strips.
• Thai-Style: Add cashews and a splash of curry powder.
• Hawaiian Touch: Top with ham chunks along with pineapple.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Can be frozen for up to 1 month, though pineapple may soften when thawed.
• Reheating: Reheat in a skillet with a splash of oil or microwave with a damp paper towel to retain moisture.

Special Equipment Needed

• Wok (preferred) or large nonstick skillet
• Sharp knife for dicing pineapple and veggies
• Spatula for stir-frying

FAQ

Q1: Can I use canned pineapple?
Yes, but drain it well to avoid excess liquid.

Q2: What kind of rice is best?
Jasmine rice is traditional, but long-grain or basmati rice also works.

Q3: Can I meal-prep this?
Yes, it reheats well, though add fresh herbs and lime before serving.

Q4: How can I make it healthier?
Use brown rice or cauliflower rice and reduce oil.

Q5: Can I skip eggs?
Yes, eggs add protein and texture, but you can omit or replace with tofu scramble.

Conclusion

Pineapple Shrimp Fried Rice is a delightful fusion of sweet, savory, and tropical flavors that’s both quick and impressive. With shrimp for protein, pineapple for freshness, and rice for comfort, this dish is perfect for family dinners, entertaining, or even meal prep. Its versatility allows endless variations, making it a must-try recipe for anyone who loves bold, exciting meals with a touch of tropical flair.