Why You’ll Love This Recipe
This recipe delivers the perfect balance of sweet pineapple and savory shrimp in every bite. It’s ready in under 30 minutes and uses simple ingredients you likely already have on hand. The combination of tender shrimp, slightly crispy rice, and fresh vegetables creates amazing texture. It’s also highly customizable and works well as a standalone meal or a side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound large shrimp, peeled and deveined
3 cups cooked and chilled jasmine rice
1 cup fresh pineapple, diced
2 tablespoons vegetable oil
2 eggs, lightly beaten
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup frozen peas and carrots
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper
2 green onions, sliced
Fresh cilantro for garnish (optional)
Directions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from the pan and set aside.
- In the same pan, add the remaining oil. Pour in the beaten eggs and scramble until just cooked. Remove and set aside with the shrimp.
- Add onion, bell pepper, peas, carrots, and garlic to the pan. Stir-fry for 3–4 minutes until softened.
- Stir in the diced pineapple and cook for 1–2 minutes until slightly caramelized.
- Add the chilled rice to the pan, breaking up any clumps. Stir-fry for 3–5 minutes until heated through and lightly crispy.
- Return the shrimp and scrambled eggs to the pan.
- Stir in soy sauce, oyster sauce, sesame oil, and black pepper. Toss everything together until evenly coated and heated through.
- Garnish with sliced green onions and fresh cilantro before serving.
Servings and timing
Servings: 4 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: Approximately 30 minutes
Variations
For a spicy version, add red pepper flakes or a drizzle of sriracha. You can swap shrimp for chicken, ham, or tofu. Brown rice can be used instead of jasmine rice for a nuttier flavor. Add cashews for extra crunch or include diced zucchini or snap peas for more vegetables. If you enjoy extra sweetness, use slightly caramelized pineapple chunks.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil to refresh the texture. You can also microwave individual portions in short intervals, stirring halfway through. Freezing is possible for up to 1 month, though the pineapple texture may soften after thawing.
FAQs
Can I use canned pineapple?
Yes, just drain it well before adding to the pan.
Why should the rice be chilled?
Cold rice fries better and prevents the dish from becoming mushy.
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
Is this dish very sweet?
The pineapple adds sweetness, but it’s balanced by the savory sauces.
Can I make this gluten-free?
Use gluten-free soy sauce and ensure your oyster sauce is gluten-free.
What type of rice works best?
Jasmine rice is ideal, but basmati or long-grain white rice also works well.
How do I prevent overcooking the shrimp?
Cook just until pink and opaque, then remove promptly from heat.
Can I add more vegetables?
Absolutely. Broccoli, snap peas, or corn make great additions.
What protein substitutes work well?
Chicken, pork, ham, or tofu are excellent alternatives.
Can I prepare this ahead of time?
Yes, but for best texture, enjoy it fresh or reheat gently before serving.
Conclusion
Shrimp and Pineapple Fried Rice is a flavorful, colorful dish that combines sweet, savory, and satisfying elements in one skillet. Quick to prepare and easy to customize, it’s a perfect go-to recipe when you want something delicious with a touch of tropical flair.
PrintShrimp and Pineapple Fried Rice
A vibrant sweet-and-savory fried rice dish featuring juicy shrimp, caramelized pineapple, fluffy jasmine rice, and colorful vegetables. This quick tropical-inspired meal is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 cups cooked and chilled jasmine rice
- 1 cup fresh pineapple, diced
- 2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup frozen peas and carrots
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, sliced
- Fresh cilantro for garnish (optional)
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Add remaining oil to the pan. Pour in beaten eggs and scramble until just cooked. Remove and set aside.
- Add onion, bell pepper, peas, carrots, and garlic. Stir-fry 3–4 minutes until softened.
- Stir in diced pineapple and cook 1–2 minutes until slightly caramelized.
- Add chilled rice, breaking up clumps. Stir-fry 3–5 minutes until heated through and lightly crispy.
- Return shrimp and eggs to the pan.
- Stir in soy sauce, oyster sauce, sesame oil, and black pepper. Toss until evenly coated and heated through.
- Garnish with green onions and cilantro before serving.
Notes
- Use day-old chilled rice for best texture.
- Do not overcook shrimp to keep them tender.
- Drain canned pineapple well if substituting for fresh.
- Store leftovers refrigerated for up to 3 days.
- Reheat in a skillet with a splash of oil or water to refresh texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 190 mg
