Shrimp and Pineapple Fried Rice

If you love tropical flavors, sweet and spicy deliciousness then stop here this recipe is for you! This shrimp and pineapple fried rice with spicy sriracha sauce is healthy, quick to put together and incredibly delicious!

A healthy fried rice is such a great balanced meal! You will get your starch, protein and I like to make mine with plenty of veggies. Shrimp and pineapple are such a great combo and adding the fruit to this recipe will make you feel like you are on vacation relaxing on the beach! Ok maybe not quite but close enough!

Shrimp and Pineapple Fried Rice Ingredients

One thing that I absolutely love about this recipe is that you can customize it to your and your family's preferences! Don't love red bell pepper? Skip it! Want more mushrooms? Go for it! Want to add zucchini? That works too! Use veggies you love!

• 20- 25 medium shrimps, cleaned, shell and tail removed
• ½ cup of sliced pineapple. Fresh is best for this recipe. If you use canned, make sure it's in water or juice not syrup
• 1 to 2 carrots, julienne cut
• 5-6 green onions, chopped. Save a tablespoon for garnish
• 4 garlic cloves, minced
• 8 mushrooms, chopped
• 1 red bell pepper, chopped
• 2 eggs
• 1 tablespoon of extra-virgin olive oil
• 1 tablespoon coconut aminos. Soy or tamari works too for this recipe
• 1 ½ cup of cooked brown rice. White rice if you prefer works too.
• ½ teaspoon salt (more or less to taste)
• ¼ teaspoon pepper (more or less to taste)
• 1 tablespoon sriracha (skip if you don't like heat). My favorite one is from Yellowbird, linked here.
• 1 teaspoon of reserved fresh pineapple juice

How to make Shrimp and Pineapple Fried Rice

All you need for this recipe is a large pan. And you will be doing a little chopping.

Step 1 → Cook the rice and put aside. Chop all the veggies and pineapple. Reserve 1 teaspoon of the pineapple juice for the sriracha sauce. Make sure the shrimps are clean, shell and tail removed.

Step 2 → In the pan, add a little oil and cook the shrimps for about 2-3 minutes per side. Remove them from the pan and put aside to cool. Once cooled, roughly chopped them into bite sizes.

Step 3 → Add more oil to the pan and add the mushrooms, carrots, bell pepper, coconut aminos, salt and pepper. Cook for about 3-4 minutes on medium high heat, then add the green onions and garlic and continue cooking for about 4 more minutes. While the veggies are cooking, mix the sriracha and pineapple juice together in a little bowl and put aside.

Step 4 → Add the rice and mix it in. Push everything to one side of the pan, add the 2 beaten eggs and scramble them in the pan until cooked by stirring them constantly then mix with everything else. Add the pineapple and shrimps. Mix everything, continue cooking for 1-2 minutes and serve. Top with some of the sriracha sauce to taste (start with a little as it will be spicy). Add some green onions for garnish if you wish. Enjoy!

Tips

Storage → This dish will reheat well for up to 2 days. Store in an air-tight container in the fridge.

Substitutions →

• If you don't eat shrimp you could absolutely replace them with chicken or simply add more veggies. It will be delicious!
• If you prefer to use soy or tamari instead of coconut aminos, note that they are saltier so you might need a little less or less added salt.

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