Jul 18, 2011

Pineapple Shrimp Fried Rice



A fried rice dish made with brown rice, shrimp and pineapple. A wonderful combination of savory, sweet and spicy.

Penang in Soho used to be one of my favorite places to eat, when they closed down I was so upset. They had the best roti canai appetizer and a pineapple fried rice which they served in a hollowed out pineapple. That was the inspiration for this dish. If you rather not go through the extra work of hollowing out a pineapple, you could simply serve this in a dish. I had my friends over for dinner and they were really impressed with this flavors and presentation of this dish. My husband however thought the serving sizes should be larger, so if you're feeding hungry men, you may want to make extra. The ladies were perfectly happy with this, and it left room for dessert!





Pineapple Shrimp Brown Fried Rice
Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 1/4 • Old Points: 7 pts • Points+: 9 pts
Calories: 365.9 • Fat: 3.9 g • Protein: 23.9 g • Carb: 58.7 g • Fiber: 3.2 g • Sugar: 6.9 g
Sodium: 624.7 mg

Ingredients:

  • 1 1/2 cups (uncooked) brown rice
  • 1 tsp oil
  • 1.25 lb shrimp, shelled and deveined, (1lb after peeled) chopped into chunks
  • 1 1/2 cups fresh pineapple, cut into small chunks
  • 5 large scallions, chopped
  • 3 cloves garlic, minced
  • 1 fresh chili pepper or jalepeno, chopped
  • 2 tsp soy sauce (or more to taste)
  • 1 tbsp fish sauce 
  • cilantro for garnish

Directions:

Cook brown rice according to package directions and set aside to cool.

Cut a pineapple in half and hollow out both halves to make two bowls.


Cut a piece off the bottom of the pineapple halves to create a flat base. Cut the pineapple into small pieces and set aside.


Heat a nonstick wok on high heat; when hot add oil. Add shrimp and cook a few minutes until almost cooked though. Set shrimp aside.


Add the scallions, chili and garlic to the wok.  


Saute about a minute, then add the rice and pineapple and stir a few times. Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.


Place in hollowed out pineapple cut in half lengthwise. Garnish with cilantro.

91 comments :

  1. We have Penang up here in Boston and I know the appetizer that you are talking about. My husband and I each order our own roti canai when we go because I won't share mine. I also order the pineapple friend rice. I'm excited to try this recipe because I love that dish!!

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  2. This looks delicious and shrimp and pineapple are some of my favorite foods. I think this will be on the dinner menu this week.
    Thanks!

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  3. Tara, I love there squid dish appetizer too!!

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  4. OK...fish sauce. I've never tried it because I'm scared to try it. What does it taste like?

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    1. Just don't smell it straight from the bottle. It is rank, but it really does help the flavor of a dish.

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    2. tastes like ass and smells worse---but when you use it in a recipe it is magic. buy the smallest bottle you can find--you'll have it forever! it makes the best dipping sauce with lime--essential for vietnamese grilled shrimp;)

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    3. Epic explanation above!

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    4. Haha love the explanation and totally agree! My cat goes nuts when i open the fish sauce.

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  5. Wow, this looks absolutely deeeelicious!!! Having said that... Gina, I LOVE your website. I just heard about it from one of my leaders at Weight Watchers. I've been logging in everyday for the past week. I've already tried 2 of your recipes and my family loved it.

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  6. This looks so yummy this will def be on the menu this week, thanks for the fabulous recipes Gina

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  7. Fish sauce is used in Thai cuisine, you could use soy sauce instead but I love the flavor it adds. Just don't smell it becuase it dows not smell good.

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  8. NJ Cate, Chef inspired - Thank you!

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  9. I will definitely be making this tonight- I have all the ingredients and it looks FANTASTIC! I can't wait :)

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  10. Okay, this is going to sound really strange and probably TMI, but hopefully someone has an answer.

    I LOVE fried rice. Whenever I eat it out (with or w/o MSG) I never get stomach aches.

    I've cooked it twice now and both times I get a stomach ache and well, end up in the bathroom the rest of the night. :[

    Can anyone tell me what I'm doing wrong? I'm sure I'm cooking the meat all the way through.

    HELP!

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    Replies
    1. could be allergic to rice. IF not you may just want to rinse the rice before you cook it,it may just have traces of rice or grain mold that will irritate your insides.

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  11. Beautifully presented :)

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  12. How much is an actual serving? I realize that it has 4 servings and according to skinny taste, a serving would be '1/4', but I would like to know how much I am getting before I make it (so I do not make all of that just to eat 1/2 cup of fried rice for my dinner)...thanks!

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  13. Do you think this would taste good with chicken? I don't eat shrimp but this sounds good.. lol

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  14. I just found a goldmine! Thank you so much for putting all of this together and so well organized. Thanks so much!!

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  15. Love your site and love that you now have a a recipe box addition to save all my favorites like this one!! Thanks Gina

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  16. This looks amazing!! WOW the presentation is out of this world! I LOVE pineapple fried rice, the shrimp just guild the lily and take it from delicious to mind blowing. Can't wait to make this one at home soon!

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  17. This sounds amazing! I'm going to try it out with the pineapple I got this week.

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  18. Does anyone else provide such beautiful pictures as Gina does? I think not.

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  19. I am going to make this tonight! Hubby and I both love pineapple fried rice!! NICCEEE!! =]

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  20. Anonymous said...
    How much is an actual serving?

    I believe a serving size would be 3/4 c. Somebody correct me if I am wrong. Thanks!

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  21. It was more than a cup. The rice alone is 1 cup each plus all the shrimp and pineapple. Thanks for all the compliments. I am always trying to improve my photography.

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  22. @gina

    I usually use trader joe's pre cooked brown rice, the ones you just microwave to steam...So I should make 4 cups of that pre cooked rice rather than 1 1/2 cups of uncooked rice?

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  23. Run it through recipe builder to make sure that's cOrrect with cooked rice but that sounds right. I measured but never wrote it down, then forgot when it came time to post.

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  24. This looks great, can't wait to try it! Do you think you could include the total time it takes to make your recipes when you add them to the blog? I made one the other day that took much longer than I anticipated when I just read through it, it would be helpful if that isn't too much trouble!

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  25. SQUEEEE!! I have nearly all of these ingreadients, and can sub the ones I don't! Making this to go with my pork tenderloin tonight. Wish I had the pineapple for presentation =P

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  26. Gina,

    How did you cut the center out of the pineapple? It is so perfect, it almost looks like it was done by machine. Did you use a serrated knife? I have heard a grapefruit knife can be of great assistance because of its curved blade. This is just beautiful!!

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  27. I made a variation on this last night for dinner, and it was delicious! Pineapple in fried rice isn't something I'd ordinarily try (though I have no problems with dried apricots or sour plums in pilaf, go figure), but I gave it a shot because it sounded summery. Yum! I was looking for something to use up my leftover cooked basmati rice, and only made one serving, so I did some adjusting to amounts and added some chopped red and green bell pepper for kicks. Worked out well. I'm glad to have discovered a site that features WW-friendly recipes without a lot of over-processed ingredients!

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  28. Wow, this looks totally delicious and the presentation is gorgeous - saves on the washing up and the dish is biodegradeable!

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  29. THIS is amazing!!!!! All of the flavors blend nicely. Love Love Love Love this recipe!

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  30. Gina- just made this for dinner tonight and it was fantastic!!! Another great hit courtsey of GINA !!!! THANK YOU!!!

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  31. That looks incredible! I love that it is in the pineapple boat!

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  32. I made this last night...absolutely wonderful!! My husband loved it, too, which I did not expect. I even used the pineapple to serve it. It was beautiful and so much fun to eat! You are the best!

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  33. Glad you all liked it!! Cutting the pineapple is probably the hardest part of this recipe. Perfect for leftover rice! Quinoa might be nice too!!

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  34. What a brilliant idea for the presentation!

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  35. I tried this recipe tonight--with chicken-- since I don't eat shrimp and it was AMAZING. I will definitely be making this recipe again and think it's a great one for guests since it's so pretty!

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  36. Looks delicious! Will try this week!

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  37. @Tara I LOVE that place in Chinatown. It is so tasty! I am going to have to try the squid app the next time I go. I am looking forward to making this recipe this week.

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  38. OMG! I loved Penang. Thank your for sharing this recipe, I will absolutely be making this tonight for my girlfriends, who I often used to eat with at Penang.

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  39. Thank you Gina for making this heavenly dish it was truly beautiful and absolutely delicious!!! It's a good thing we all had to share cause I am certain I could have eaten the entire thing!!! And i totally agree- quinoa would be exceptional in this dish! Call me when you experiment with it!!! BYOQ! Bring your own quinoa haha! No joke this was awesome!!!!

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  40. This looks outstanding! Love the idea of serving it out of a pineapple. I included a link in my "fried rice" story today!

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  41. I have friends coming over tonight, and I want to make this dish. But I have a question. It doesn't seem like there is enough liquid for the rice to cook and be soft. Is there anything else i need to add to help the rice cook. It seems that 2tsp of soy and 1tsbp of Fish sauce is very little for a 1 1/2 cups of rice. Do you save any juice from the pineapple? Or do you add any water or do you sort of pre-cook the rice? Sorry for so many questions, but i want to make sure i do it right! :) THANK YOU!

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  42. I made this with chicken and a garlic Near East multi grain blend mix, it turned out excellent. I even got someone who hates any fruit in their meal to enjoy this dish. I added 3 tsp. soy sauce and the seasoning from the mix added enough flavor. It was worth the challenge of hallowing out the pineapple, I learned a new beautiful serving technique (next time it will look better)! Thanks for the recipe, and I highly recommend this meal for a quick weeknight dinner. I served the dish with some side salads.

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  43. Anonymous- the recipe calls for cooked rice so follow the directions on the package, then proceed with the recipe.

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  44. Could I make this with white rice? Would it change the taste or point value? If so, what would it change to? Thanks! :)

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  45. I made this tonight with Chicken (I have an anti-shrimp family member) and this was fantastic! Definitely a do-over! I always know with Gina's recipes I'm going to get a great dinner night!! Thanks so much!!

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  46. Coupon Chrissy - white rice would taste great, not sure if the points would be effected.

    Thanks Megan!

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  47. Can I use something else beside soy sauce? I love it, but kiddo is allergic.

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  48. My friend who writes The Healthy Kitch'n sent me a link to skinny taste. I made this recipe the same night. Delicious!

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  49. Rebecca, what about Tamari?

    Jon- WOnderful!

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  50. awesome! had 2 cups of brown rice (the microwavable kind- heated it and stuck it in the fridge the morning of) and kept the measurements the same (was ready to cut back but they worked as is). I like my food not salty and this was perfect! Also added mushrooms, red bell peppers, sambal olek in the soy sauce mixture (didn't have chili peppers), and thai basil. Thai basil is a must in my opinion!! Did hollow out the pineapple the first time but won't do it again as it's easier to scoop the rice out from a bowl. Maybe I'll save that for guests. Thx Gina, this was awesome!!

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  51. oh and scrambled egg- so Thai basil and scrambled egg (cooked right before the rice) are necessary in my opinion. can't wait to make it again!

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  52. Glad you liked it, and yes, hollowing out a pineapple is for special occasions only! :)

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  53. This looks delicious! Since Shrimp is a power food on WWP+, does using chicken change the point value?
    Also, would it be easier to combine it all, weigh on my electronic scale and then divide into 4 parts? This will make a great dinner (and left over lunch!)

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  54. Chef Kelly, you'll have to recalculate to see if chicken changes the points. It may.

    Yes, you could weight the whole recipe, then divide by 4.

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  55. Gina,

    I measured it out. I also only cooked 1 cup of rice, so each serving came out to approximately 10 oz.

    I will recalculate when I try with Chicken. This was wonderful! Kept me full.

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  56. I made this with Chicken tonight and the taste was very good. Mine was very liquidy I think from the pineapple....next time I may cook it longer.

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  57. I love this recipe and blog...I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

    Also, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!

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  58. i love this web site your pics are wonderful...i am going to make the pineapple and shrimp receipe tomorrow night for a few friends....i can't wait...thank you for all of you great ideas:)

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  59. What kind of oil did you use? I'm assuming it's not olive oil since it's not stated that way. Also, I'm omitting the shrimp to make this a side dish (with your sesame chicken!). I'm hoping that won't ruin it but I can't imagine this being anything less than amazing! Thanks!

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  60. I used Canola oil. Enjoy, I'm sure it will be great!

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  61. I'm doing Paleo right now, so I'm going to make this, but omit the brown rice. But om nom nom, pineapple and prawn/shrimp are two of my favourite things, and this will be quick and easy to make when I come home from the gym tonight. :) ¡Que bueno!

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  62. I made this last night for dinner and it was delicious! Thanks!!

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  63. Hi Gina, do you think that tofu could work as a substitute for the shrimp and if yes, would you just saute it with the veggies instead of separately?

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  64. I just found your site by accident the other day and I am sooooo excited. I've already told my daughters how great the site is. I love the pictures, the information given with the recipes, along with the weight watcher points+.
    OMG, I am jumping up and down with joy.

    Thank you so much for your time and effort.

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  65. Hi Gina,

    I made this last night along with a few other recipes from your website to be prepared for the entire week. I only had a little over a half-pound of shrimp and no fish sauce, but I decided to up the scallions since I love those and added in some shredded carrots into the whole mix.

    This was my first attempt cooking with fresh shrimp instead of pre-cooked and it came out lovely!

    Using less shrimp lowered the points+ value, so it could be a nice side as well. But since it does give you a nice amount of rice, it's perfect as is for a great main meal.

    That's for sharing the recipe!

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  66. This was absolutely fantastic! Use fresh shrimp and pineapple for the best flavor.

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  67. I'm not a cook, trying to learn so pardon the dumb questions. Do you have to have a wok? And do you use instant rice? Thanks.

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  68. ^^ Same question basically... I don't have a wok, what should I use? This dish looks amazing. My husband doesn't like shrimp so I want to make his with chicken. Oh & I was wondering if it would work to line the inside of the pineapple with wax paper before putting the rice inside? Not all the way to the top.. so that it doesn't show once the food in ontop of it. (:

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  69. My hubby surprised me with this recipe! Absolutely WONDERFUL! He didn't put enough cherry peppers in it for my taste (was afraid to make it too spicy). I felt like I was at a fancy restaurant right in my own living room!!! Thanks for the awesome recipes!

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  70. This was delish!I didnt have fish sauce or chilis but put in sweet chili sauce which was awesome. I will definately make this again.

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  71. I made this for me and my boyfriend last night - it. was. so. good.

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  72. an easier way to hollow out a pinapple: buy a pinapple corer from bed bath and beyond-or any great store with tons of cool kitchen gadgets. Cut the top of the pinapple, center the corer and twist it down. It cuts the pinapple into rings and pulls right out leaving you a perfectly hollowed pinapple-minus the top (which is too big to fit on my dinning table anyway). Run a sharp knife down the middle and you have two perfect halves ready to fill. It also leaves you with fresh pinapple juice -IN THE PINAPPLE instead of all over the counter!! Much easier in my view.

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  73. What do you serve with this dish to round out the entire meal?

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  74. I made this last night and it was AWESOME! It had a little kick because I used habanero peppers and also added red and orange bell peppers. I would make it exactly the same again, but would maybe add water chestnuts to give it a little crunch. I also thought the portion sizes were HUGE! I fed four people and still had a good amount left. Will definitely make this again!! Thanks, Gina.

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    Replies
    1. Kali--I steamed broccoli and sauteed it with ginger and garlic and it complimented this dish very well!

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  75. Gina, thanks for the wonderful recipes. You have a new fan club in The Netherlands -- this dish was devoured by all three of us last night. Nothing left. (-: Greetings from Amsterdam

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  76. I just made this for dinner! :) I used a can of pineapple chunks (it's what I had on-hand) and some jalapenos from my garden, skipped out on the fish sauce and threw in some diced baby carrots. ABSOLUTELY DELICIOUS! Thanks so much for posting the recipe :)

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  77. Great. I used canned pineapple, b/c the fesh was like $5 so.... I didn't have the pretty presentation.... I also added broccoli (sp?) and omitted the shrimp since we had the banging shrimp with it.

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  78. made this last week - will definitely be adding to the "regular" rotation! wonderful!

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  79. I made this tonight and it was delish! Hubby didn't care for the shrimp so I will do chicken next time. I do have to say that this recipe was 6 servings for us so I plan on cutting in half next time.

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  80. Kimberly Rivera11/4/12, 10:03 PM

    I just made this tonight with the Kalua pork. Yet another amazing recipe from Gina!! I used 2 of Uncle Ben's bags of brown rice and they worked great.

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  81. Is this the same rice you used with the Kalua pork? I am making that tonight! Your website is great by the way!!

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  82. Hey everyone,
    If you don't have fish sauce, you can substitute by adding a little bit of anchovy paste to soy sauce. Just be sure to blend it really well

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  83. What a great recipe! However, I ran into a little problem that I thought I'd share with other readers. Because I teach music lessons after school, I often cook dinner earlier in the day. I refrigerated the dish and when I ate it a few hours later, I realized that the acid in the pineapple was breaking down the shrimp a little, affecting its texture. It is a little “mushy” but there is nothing wrong with it and it isn’t “bad”. The next time I make this, I won’t mix in the shrimp until the last minute to avoid this. This would happen with any protein, like chicken. I'm looking forward to making this again - oh, and I added ginger, which was delicious.

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