Pineapple Shrimp Fried Rice

You can never go wrong with a one pot meal like fried rice. This shrimp pineapple fried rice pays homage to the tropics with the sweet zest of pineapple, a touch of heat from scotch bonnet pepper and juicy lightness of the shrimp. It’s a party in your mouth!

This recipe was inspired by 5lb bag of jasmine rice I buy every few weeks. I would often see the suggestion on the back of the bag, but never felt compelled to make it until I found myself with some leftover pineapple. Since then it’s become a staple in my household and is eaten at least once a week.

What Do You Need To Make Fried Rice

Raw (tail off) shrimp: Get it from the freezer aisle at your local grocery store or membership club.

Frozen Mixed Vegetables: Any frozen vegetables will do. Can also use fresh or canned vegetables.

Pineapple: Fresh or canned

Precooked Rice: Preferably day old rice

Sauce: Soy sauce, oyster sauce and water.

Fried rice is it’s own deliciousness but the tarty sweetness from the pineapple and the spicy heat from the shrimp adds a unique blend of flavors your tastebuds will certainly enjoy. 

Can I Use Another Protein?

Yes. I’ve used precooked chicken and beef strips to make this as well.

Print Recipe

Pineapple Shrimp Fried Rice

This pineapple shrimp fried rice is quick, easy and very filling. Ready in just under 20 minutes, it’s one of those ‘kitchen sink’ meals you can have any time of day but especially at the end of the week when you want to use up the leftovers.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Main Course, One Pot Meals

Keyword: pineapple shrimp fried rice

Servings: 4

Equipment

• Large wok or skillet

Ingredients

• 1 lb large raw tail off shrimp shelled and deviened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp scotch bonnet pepper sauce OR cayenne pepper
• 2 tbsp avocado oil
• ½ onion finely chopped
• 1-2 cloves garlic minced
• ½ medium bell pepper diced
• 1 ½ cups frozen mixed vegetables peas, carrots, corn & green beans
• 1 cup pineapple diced (fresh or canned)
• 3 cups packed day old basmati rice
• 1/2 lime for garnish and as a finisher

Sauce

• 1-2 tbsp chicken or vegetable stock
• 1 tbsp coconut aminos or soy sauce
• 1/2 – 1 tbsp oyster sauce
• 1 tbsp water

Instructions

• In a large bowl add shrimp, oil, salt, garlic, onion, smoked paprika and pepper and mix until shrimp is well seasoned.
• Heat skillet or wok over medium high heat and add oil making sure to coat all sides of the wok/pan. Add shrimp making sure not to crowd pan and cook for 1-2 minutes on one side until shrimp starts turning pink/opague, before turning to the other side. Cook the shrimp in batches if necessary. Remove when cooked and set aside.
• Turn heat down to medium, add oil, onions and bell peppers and garlic and saute until onions start to turn translucent and peppers begin softening.
• Stir in frozen vegetables and cook for about 2 minutes until the liquid is released and evaporates.
• Mix in pineapple, sauce and rice until combined and the sauce is reduced.
• Fold shrimp into rice.
• Serve immediately (see note 4).

Notes

1. Use cornstarch to prevent the shrimp from steaming in the pan and yield a ‘charred’ like result. You can swap for arrow root powder or omit entirely. If you omit and liquid is produced, drain or wipe with a paper towel before sautéing vegetables (i.e step 3). 
2. Any mixed vegetables (i.e. peas, carrot, corn and green beans) found in the freezer aisle in your grocery store will work. 
3. Use day old rice to prevent rice from being too wet and clumping together BUT I’ve also made this recipe with freshly cooked rice and it still came out tasty. If you use freshly made rice, you will need to either use less sauce OR make sure the sauce evaporates so the rice isn’t watery. 
4. Optional: Sprinkle juice of ½ a lime over rice before eating. This is my own special touch that elevates the taste of the shrimp.