Pineapple Shrimp Fried Rice is a fusion of incredible flavors- savory, spicy and sweet! This twist on classic fried rice includes a hint of Thai curry and will make the dish taste like it’s from your favorite Thai restaurant. Serve it in a pineapple bowl for a fun and elegant presentation that everyone will love!
This pineapple shrimp fried rice tastes as good as it looks! With its complimenting flavors and textures, this hearty main dish would make a delicious special occasion meal or a family-style dinner any night of the week!
Our recipe makes enough for four large servings, but you can easily stretch it to six servings total if you serve this shrimp and pineapple fried rice with sides.
Why You’ll Love It
Chunks of sweet pineapple, tender shrimp, crunchy cashews and aromatics like onion, garlic, ginger and Serrano pepper give this fried rice the most amazing flavor. Plus, the pineapple bowl adds a finishing touch that makes this dish feel extra special.
Our Pineapple Shrimp Fried Rice is:
- packed with veggies and protein, and it’s also gluten-free!
- a yummy main course or side
- fast and simple to make with only 20 minutes of cook time
The ingredient list for our pineapple shrimp fried rice is somewhat lengthy, but the first few ingredients in the list are for the yummy fried rice sauce. If you do a lot of Asian-style cooking, you may already have these in your pantry or fridge. If not, you can find all of the ingredients in most major grocery stores.
The sauce starts with the same ingredients as our fried rice sauce then we added a few extra ingredients to give it that authentic flavor that you find in Thai restaurants.
To make the sauce:
- soy sauce
- oyster sauce
- fish sauce
- curry powder
- sesame oil
- white pepper
To make shrimp and pineapple fried rice, you will need:
- cooking oil
- shrimp, peeled and deveined
- fresh gingerroot
- garlic cloves
- Thai red chilis (or Serrano peppers)
- red bell pepper
- white onion
- cooked white rice
- diced pineapple (either fresh or canned)
- green onions
How to Make Pineapple Shrimp Fried Rice
This process is fairly simple and it comes together quickly. A huge timesaver here is purchasing shrimp that is already peeled and deveined (that’ll save you from having to do it yourself!).
Here’s a look at the process. Scroll to the printable recipe card to see the full recipe with ingredient amounts and detailed instructions.
- Make the sauce: In a small bowl, whisk together all of the sauce ingredients and set aside.
- Cook the shrimp and eggs: In a large skillet or wok, heat the oil and add the shrimp. Cook a couple of minutes until they’re pink. Set them aside, then scramble the eggs in the skillet until they’re just barely cooked.
- Sauté: Cook the ginger, garlic and Thai chilis in the wok for about 60 seconds max, then add the bell pepper, carrots, onion and cashews.
- Stir: After 1-2 minutes, add the rice and sauce to the skillet. Stir in the pineapple, shrimp, and egg. Cook, stirring for 1-2 minutes or until everything is heated through.
- Serve: If you’d like to serve it in a pineapple bowl, spoon the rice into each hollowed out pineapple half (optional). Top the pineapple shrimp fried rice with chopped green onions and serve.
We served the rice in pineapple bowls as we did our pineapple chicken salad. If you don’t want to take the time to carve a pineapple, just serve the rice in regular bowls.
Tips for the Best Results
- Cold, leftover rice will give you the best results. It is a lot drier and more firm which gives fried rice its distinctive texture. Fresh rice sticks together and gets mushy.
- If you don’t have leftover rice, you can dry out fresh rice! Spread it out on a large baking sheet and pop it in the oven at 300°F for 30 minutes, then let it cool in the fridge (leave it on the baking sheet as it cools).
This pineapple shrimp fried rice is a dinner dream. It has so much flavor with the juicy shrimp, sweet and tender pineapple, and that sweet-salty sauce that brings the entire dish together.
We know you’ll enjoy this easy fried rice recipe! If you try it and love as much as we do, please consider leaving a star review and a comment below!
Some of the following are affiliate links. If you click on these links and purchase something, we may receive a small commission. You don’t pay any extra but it will help us keep the lights on.
Some Other Recipes We Are Sure You Will Love:
Grilled pineapple is an incredible way to finish a meal. Grilling the fruit will caramelize the exterior and bring out the sweetness. We added a touch of cinnamon sugar to take it over the top.
This one-pan meal makes dinnertime a breeze, and it’s the perfect recipe for even the busiest of nights! This sausage and rice skillet dinner has tender rice, meaty sausage and onions are cooked with spices and diced tomatoes for one flavor-packed dish!
You’ll love this classic Japanese pork Yakisoba with tender noodles, crisp veggies, and flavorful pork pieces (oh, and there’s bacon, too). Best of all, it’s a dish that’s incredibly easy to whip together, which means it’s bound to be a repeat one.
Our pineapple chicken curry sandwich is the perfect mix of sweet and savory. The addition of fresh fruit and curry is a fun twist on an old classic. This tasty dish will leave you wanting more!
Connect With Savor the Best:
Please follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below.
For the sauce:
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon mirin
- 1 teaspoon fish sauce
- 1 teaspoon curry powder
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
For the fried rice:
- 2 tablespoon cooking oil, divided
- 1 pound shrimp, peeled and deveined
- 3 eggs
- 2 teaspoons minced fresh gingerroot,
- 3 garlic cloves, minced
- 1 to 2 Thai red chilis, diced (or Serrano peppers)
- 1 red bell pepper, seeds removed and chopped
- 1 medium carrot, chopped
- 1 small white onion, chopped
- 1/2 cup cashews
- 3 cups cooked white rice
- 1-1/2 cups diced pineapple, fresh or canned
- 4 to 5 green onions, chopped
- Combine the ingredients for the sauce in a small bowl and set aside.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until they turn pink. Remove them from the pan and set them aside.
- Crack the eggs in a bowl and whisk them together. Add the eggs to the skillet and stir until just barely cooked. Remove the eggs from the pan and set them aside.
- Add another tablespoon of cooking oil to the skillet. Add the ginger, garlic, and Thai chilis (if using). Cook for 30 to 60 seconds until you smell the aroma of the garlic.
- Add the bell pepper, carrots, onion, and cashews to the skillet. Cook for 1 to 2 minutes.
- Add the cooked rice and the sauce to the skillet. Stir well until the rice is completely coated in the sauce.
- Stir in the pineapple chunks, shrimp, and the cooked egg. Cook, stirring for 1 to 2 minutes until heated through.
- Sprinkle the green onions on top and serve.
- Use cold, leftover rice for best results. Fresh rice sticks together and gets clumpy and mushy. Leftover rice has time to dry out and get firm and gives fried rice its distinctive texture.
- If you don't have leftover rice, spread fresh rice out on a large baking sheet and stick it in the oven at 300°F for 30 minutes then let it cool in the fridge. Leave it on the baking sheet as it cools in the fridge. You can prep all your ingredients while the rice cools down.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 286mgSodium: 1694mgCarbohydrates: 50gFiber: 3gSugar: 11gProtein: 38g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.