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    Home » All Recipes » Main course

    Jul 31, 2023 by Priscilla Lawrence. 2 Comments

    Shrimp Pineapple Fried Rice

    Jump to Recipe Print Recipe

    Ready to eat in just 30 minutes, shrimp pineapple fried rice is incredibly flavorful with the perfect combination of sweet and savory. Filled with tender shrimp, sweet pineapple and veggies, it's such a fun one-pot meal the whole family will adore!

    Picture of large skillet filled with shrimp and pineapple fried rice.

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    You'll Love This Recipe!

    • It's seriously so delicious! Better than takeout, this shrimp pineapple fried rice is savory, sweet, filled with texture and simply irresistible. I love dishes that mix sweet and savory together like these salmon bites with mango salsa, these teriyaki chicken pineapple kabobs and this mango and grilled corn salsa.
    • This recipe is very easy to make! It's a complete, well rounded, one-pot meal ready to eat in barely 30 minutes. Perfect for a busy weeknight dinner but special enough to cook for a gathering with friends and family too.
    • You can easily customize it to your preference of dietary needs. Keep it gluten-free by using soy sauce without gluten, or replace it with tamari or coconut aminos. You can add some spice with a sprinkle of red pepper flakes or hot sauce like Sriracha. Lower the carbohydrate count by doing half rice and half cauliflower rice.
    Picture of a two bowl filled with fried rice, a little bowl with pineapple and chopsticks.

    Key Ingredients

    • Shrimp: I used thawed frozen large shrimp to make this fried rice but since i chopped them into bite size, you can use medium or extra large too. Keep in mind the smaller they are, the fastest they'll cook and vise-versa. Shrimp should be fully peeled and deveined, which means the black membranes running in the back and the front of the shrimp are removed, as well as the shell and tail.
    • Pineapple: I recommend using fresh pineapple if possible for this dish, but canned pineapple would be fine on a pinch. Just ensure that it's not in syrup, but in juice instead, and you buy pineapple chunks or slices you'll chop yourself and not crushed pineapple.
    • Rice: the rice must be pre-cooked and completely cooled down so a lot of the moisture is gone. Ideally leftover rice which is dryer then fresh, or you can use pre-cooked rice packets too. If the rice is fresh and warm when adding it to the dish, you'll most likely end up with mushy fried rice. White or brown rice are both great, so choose whichever you prefer.
    • Soy Sauce: it adds such an amazing flavor. A little bit goes a long way.
    • Sesame oil: sesame oil really locks in that amazing Asian flavor in the dish.
    • Carrots and Bell Pepper: not only do they add nutrients, they also add some crunch and texture to the fried rice.
    • Eggs: scrambled eggs are a classic fried rice component. They add flavor and protein.
    • Green Onions: also called scallions. They're a must for me in this recipe as they bring so much freshness.
    Picture of all ingredients in individual bowls to make shrimp pineapple fried rice.

    How To Make Shrimp Pineapple Fried Rice

    • Before you start with this recipe, make sure you ideally have leftover, pre-cooked rice or cook the rice and let it cool completely before adding it to the dish. I love frozen pre-packaged rice that take a few minutes to cook, they work beautifully for fried rice.
    • Cook the shrimp first. They'll cook fast, about 3 to 4 minutes total. Shrimp are cooked when they're no longer gray and just start curling into a C. Remove them from the skillet and keep them aside. Once they've cooled a bit, chop them in bite size. Don't overcook the shrimp!
    • Then you'll cook the veggies until tender.
    • Add the scallions, fresh garlic and ginger and stir in until fragrant which is quick, 30 seconds to 1 minute.
    • Stir in the rice.
    • Add the sweet pineapple, and soy sauce.
    • Then, with a wooden spoon or spatula, push the fried rice to the one side of the non-stick skillet, and add the beaten eggs to scramble. Once cooked stir them in.
    • Finally add the cook shrimp back, stir in and cook for a couple of minutes until warm. Garnish with extra green onions and serve warm.
    Picture of skillet with shrimp cooking.

    Cook shrimp about 1 to 2 minutes per side.

    Picture of cooked shrimp on a white plate.

    Remove from skillet, let cool and chop into bite size pieces.

    Picture of skillet with carrots and bell pepper.

    Cook the carrots bell pepper until tender, about 5 minutes.

    Picture of skillet with pepper, carrots, green onions, ginger and garlic cooking.

    Add green onions, garlic and ginger.

    Picture of fried rice with cooked rice added.

    Stir in the cold rice.

    Picture of skillet with fried rice with soy sauce and pineapple added.

    Add the soy sauce and pineapple.

    Picture of skillet with fried rice to one side and scrambled eggs on the other.

    Push rice to one side and scramble eggs.

    Picture of skillet with fried rice with shrimp added back in.

    Mix in scrambled eggs and shrimp. Cook for 2 more minutes.

    Try These Other Delicious Recipes

    • Air Fryer Shrimp Tacos
    • Chicken Zucchini Boats
    • Ground Chicken and Vegetable Stir Fry
    • Creamy Dijon Chicken with Mushrooms and Leeks

    Tips And Frequently Asked Questions

    • Can I use frozen shrimp? Absolutely! Just make sure they're fully thawed first. You can place the frozen shrimp in the fridge covered overnight. Or, for a faster method, place the frozen shrimp in a sealed zip-top bag, then submerge the bag into cold water, and let it sit for about 15 to 20 minutes or until fully thawed. Cold water only, defrosting seafood or meat into warm or hot water isn't safe, and could produce harmful bacteria.
    • Leftover shrimp pineapple fried rice can be stored in an airtight container refrigerated for up to 3 days.
    • I repeat, the secret of a delicious fried rice is to use leftover or pre-cooked rice that has completely cooled down. But if you don't have any, you can absolutely still make this recipe. Keep in mind that freshly cooked rice is more moist and could get a tad mushy.
    • Try to cut the carrots and bell pepper close to the same thickness so they cook evenly.
    • Make sure the skillet is on medium to medium-low heat when adding the eggs. They'll scramble softer on lower heat.
    • Talking about the skillet, you'll need a large and ideally non-stick pan for this recipe.
    Picture of close-up fried rice in a small white bowl.
    • If you make and love this recipe, I would so appreciate it if you left a star rating & review! Never miss a new recipe by following me on Instagram, Facebook, TikTok and Pinterest!
    Picture of skillet filled with shrimp and pineapple fried rice.

    Shrimp Pineapple Fried Rice

    Priscilla Lawrence
    Ready to eat in just 30 minutes, shrimp pineapple fried rice is incredibly flavorful with the perfect combination of sweet and savory. Filled with tender shrimp, sweet pineapple and veggies, it's such a fun one-pot meal the whole family will adore!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Asian
    Servings 4 servings
    Calories 389 kcal

    Equipment

    • large non-stick skillet
    • tongs
    • wooden spoon
    • spray cooking oil optional

    Ingredients
      

    • 1 tablespoon olive oil or any neutral oil
    • 1 pound shrimp peeled, deveined, tail removed; about 20 large shrimp
    • 1 tablespoon sesame oil
    • 1-2 julienne cut carrots about ½ cup julienne cut
    • 1 finely chopped red bell pepper about ¾ cup finely chopped
    • salt to taste
    • 5-6 green onions about ⅓ cup chopped, divided in 2
    • 4 cloves garlic minced
    • ½ tablespoon minced fresh ginger or 1 teaspoon ground ginger
    • 3 cups cooked rice fully cooled. White or brown
    • 3 tablespoons low-sodium soy sauce
    • 1 cup chopped pineapple
    • ½ teaspoon black pepper more or less to taste
    • 2 large eggs beaten

    Instructions
     

    • Make sure you have pre-cooked or leftover rice that is completely cooled down ready.
    • Heat up olive oil into skillet over medium-high heat. Once hot, swirl skillet to evenly coat with oil. Add shrimp to skillet in one single layer, cook for 1-2 minutes, then flip each shrimp with tongs, and continue cooking for 1 to 2 more minutes or until shrimp turn pink and are no longer grey. *cooking time will vary per size of shrimp.
      Picture of skillet with shrimp cooking.
    • Once cooked, remove shrimp from skillet with tongs, place on plate, let cool for a couple of minutes then chop into bite size pieces. Keep aside.
      Picture of cooked shrimp on a white plate.
    • Add sesame oil to skillet, then add carrots and bell pepper. Season with pinch of salt and black pepper. Cook for 4-6 minutes stirring often with wooden spoon or until veggies are tender.
      Picture of skillet with carrots and bell pepper.
    • Reduce heat to medium, add chopped green onions, minced garlic and ginger and mix them in. Cook for about 1 minute.
      Picture of skillet with pepper, carrots, green onions, ginger and garlic cooking.
    • Then add cold cook rice and stir it in.
      Picture of fried rice with cooked rice added.
    • Add soy sauce and pineapple to fried rice, and stir it in and continue cooking for 1 to 2 minutes.
      Picture of skillet with fried rice with soy sauce and pineapple added.
    • Using wooden spoon or spatula, push fried rice to 1 side of skillet. Reduce heat to medium-low, spray empty side with cooking oil if needed, add beaten eggs to empty side, sprinkle with pinch of salt, and start scrambling them for 2 minutes or until no longer runny.
      Picture of skillet with fried rice to one side and scrambled eggs on the other.
    • Mix scrambled eggs in with fried rice, add chopped shrimp back, combine everything and continue cooking stirring a few times for about 2-3 minutes. Remove from heat, adjust salt and black pepper if needed, garnish with chopped green onions, and serve. Enjoy!
      Picture of skillet with fried rice with shrimp added back in.

    Notes

    • Low-Sodium Soy Sauce: can be replaced with lite tamari or coconut aminos.
    • Storage: leftovers can be stored refrigerated in an airtight container for up to 3 days. 
     
    *The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.
     

    Nutrition

    Serving: 1serving | Calories: 389kcal | Carbohydrates: 38g | Protein: 31g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 224.4mg | Sodium: 514.6mg | Potassium: 630.4mg | Fiber: 3g | Sugar: 5.6g | Vitamin A: 3773.1IU | Vitamin C: 62.5mg | Calcium: 130.3mg | Iron: 2mg
    Keywords dairy free, easy recipe, healthy fried rice, shrimp fried rice, sweet and savory
    Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!
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    Picture of Priscilla Lawrence owner of Sprinkled with Balance.

    About Priscilla Lawrence, Certified Nutritionist, CPT

    Hi there, I'm Priscilla Lawrence, a certified nutritionist, recipe developer, food photographer & mom of two. I was born and raised in Paris, France, but have been living in San Diego, California...

    Learn more about me →

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      Recipe Rating




    1. Mary Kasl says

      May 11, 2022 at 5:12 pm

      5 stars
      Amazing! This is a must try☺️!!

      Reply
      • Priscilla says

        May 12, 2022 at 8:03 am

        Thank you so much! Love this recipe for a quick easy nutritious dinner!

        Reply

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    Hi there, I'm Priscilla Lawrence, a certified nutritionist, recipe developer, food photographer & mom of two. Thank you for stopping by Sprinkled With Balance, where you'll find easy & delicious healthy ...

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