Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!
Pineapple Shrimp Fried Rice
I love fried rice, it’s one of my favorite foods! This shrimp fried rice dish is inspired by a Malaysian restaurant I used to frequent before they closed down. It’s sweet and savory, made with shrimp for protein, chunks of fresh pineapple stir-fried with brown rice. I missed this dish so much I recreated it at home and love it! You may also like this vegetarian fried rice with edamame, or this low-carb cauliflower fried rice instead.
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 calamari dish ever!
Since they closed, I often remake this stir fry dish at home. If you rather not go through the extra work of hollowing out a pineapple, you could simply serve this in a bowl. 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!
Tips
It’s best to use leftover cold rice when making fried rice. I love keeping Trader Joe’s frozen brown rice on hand for stir fries, it’s so convenient and makes this dish come together in minutes!
Liquid Aminos or Coconut Aminos can be substituted for the soy sauce.
More Shrimp Recipes You May Like:
Pineapple Shrimp Fried Rice
Ingredients
- 3 cups cooked brown rice, from 1 1/2 cups uncooked
- 1 teaspoon oil
- 1 1/4 lb large peeled and deveined shrimp, chopped into chunks
- 1-1/2 cups fresh pineapple, diced (from 2 fresh)
- 5 large scallions, chopped
- 3 cloves garlic, minced
- 1 fresh chili pepper or jalepeno, chopped
- 1 tablespoon soy sauce, or more to taste
- 1 teaspoon fish sauce
- cilantro for garnish
Instructions
- Cook brown rice according to package directions and set aside to cool.
- If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 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 just opaque, 3 to 5 minutes; set aside.
- Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.
- Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.
- Divide and transfer into the hollowed out pineapples and garnish with cilantro.
Last Step:
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Photo credit: Jess Larson
Delivious
Could you use cauliflower rice? And would this reheat well?
I made this as directed, and it was really bland. I can’t figure it out. We couldn’t taste the jalapeño or the garlic, really. Boring. Thank goodness for the cilantro. I think it needs ginger and more spice.
I didn’t have fresh hot peppers so I added some sweet red pepper and used hot pepper flakes, and served it on a bed of fresh spinach. Great blend of tastes and colourful presentation!
Fixed for supper tonight. Awesome & easy recipe! So good! Will be making this at our next family gathering. Thanks so much Gina!!
Do you have to use fish sauce?
you can omit if you wish
I thought this was worth making even though I don’t like asian food. I also don’t like shrimp, but my husband loves shrimp, so I did half chicken and half shrimp. We then dug through for our favorite protein:) My husband loves spice, so I added a bit of cayenne and chili powder to the shrimp before cooking them. It was definitely enough spice. My husband was not a big fan of the pineapple, but I thought it was ok and a good filler rather than all carbs/rice.
Read other reviews and increased spices. As some suggested also added ginger and sesame oil and a little salt and pepper. Used medley of wild rice and sweet onions. Used small can of crushed pineapple as we are over 80 and it was easier to eat. Spiced our shrimp with Old Bay and the dish was delicious. Highly recommend to shrimp lovers. Increasing spices or adding flavors does not diminish the integrity of this recipe and we encourage those who said it was bland to taste your food as you cook and increase the suggested spices to your liking. Taste buds differ with gender and age as we have found out over the years. Your recipes are delightful GINA….Thank you, A satisfied flamingo from Florida.
Great!!
Everyone loved it! Added more heat with a bit of Sriracha.
Added a tablespoon on yellow curry powder and I would highly recommend it. It didn’t seem like the original recipe would have much flavor but I really enjoyed it with this small change. Very quick and easy to make!
Good base, needs a little extra love to keep it from being bland. Added extra sauce and more spices.Â