Pineapple Shrimp Fried Rice
Updated Jan 14, 2026
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Pineapple shrimp fried rice is my go-to when I want a meal that’s quick, colorful, and packed with a perfect balance of sweet and savory. Tender shrimp is sitr-fried with fresh pineapple, scallions, carrots, and peas, then sautéed with fluffy rice and finished with a simple sauce made from soy, sesame oil, and a touch of ginger and garlic. Great for family weeknight dinners, and leftovers are fantastic for lunch.
There’s something about Pineapple Shrimp Fried Rice that just makes weeknight dinner feel like a little celebration — bright chunks of juicy pineapple, plump sweet shrimp, and tender rice all kissed with a savory soy-sesame sauce that comes together in about 30 minutes.
Whether you’re feeding a crowd or just craving something colorful and satisfying, this easy stir-fry is my go-to for plenty of flavor with absolutely no fuss. Tender shrimp and crisp-tender veggies mingle with sweet pineapple and ginger-garlic goodness, making every forkful a balance of sweet, salty, and a little bit zingy — exactly what you want from a dish that doubles beautifully as tomorrow’s lunch.
Why You’ll Love this Pineapple Shrimp Fried Rice
- Fast and Easy
- One pot
- Bright pops of flavor
- Uses leftover rice
This dish pairs perfectly with Vietnamese Fried Spring Rolls (Chả Giò) with Dipping Sauce, Thai Green Beans, or Slaw with Miso-Ginger Dressing for a bit of freshness.
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What's In This Post?
Shrimp and Pineapple Fried Rice: The sweet brininess of the shrimp is a perfect match to pineapple’s sweet-sourness. A simple and colorful dish in about 30 minutes.
Pineapple Fried Rice With Shrimp
This is lighter and fruitier than many fried rice dishes and has an appealing sweetness to it. You can chop up the shrimp more finely, and you can also use diced or ground chicken or pork, but using bigger pieces gives this fried rice a great texture.
There is a real affinity between pineapple and shrimp: The shrimp’s sweet brininess is a perfect match for the pineapple’s sweet-sourness. This combo is common in dishes, from Chinese to Southeast Asian to Hawaiian cooking. Carrots and peas or edamame give it some added color and nutrition. The best option is fresh pineapple that you dice yourself.
You can start with a whole fresh pineapple or buy one that is cored or cut into spears to save some work. Or, use canned pineapple, but make sure it is in juice (not syrup, which will be way too sweet). If you need a shortcut, you can either use drained canned crushed pineapple or drain and dice up larger chunks or rings of canned pineapple. Also, look for cans of pineapple “tidbits,” which are small pieces of pineapple, a pretty perfect size for this recipe.
Ingredients
- Shrimp – Use large peeled and deveined shrimp.
- Cooked white rice – It is best to use old and cold rice for fried rice so it doesn’t become too mushy or clump up when cooking. Check out the note below for more.
- Carrots – This adds a nice variety of texture and bite.
- Ginger – Make sure to use fresh ginger for the best flavor.
- Garlic – Finely minced, so the flavor disperses and melts into every bite.
- Soy sauce – I like to use low-sodium soy sauce to control the salt level.
- Peas or edamame – You can use either frozen or fresh.
- Scallions – Use both the white and green parts for the best flavor.
- Small diced pineapple – This adds a burst of sweetness and freshness throughout the dish.
- Eggs – Always optional, but I think they add such a great texture and flavor.
What Kind of Rice to Use for Fried Rice
Day-old-cooked long- or medium-grain rice is best for this, or rice that is cold and slightly dry so that it stays separate. You can use white or brown rice…your choice. You might also try it with jasmine or basmati rice, but those grains are a little more delicate, so stir gently.
How to Make Pineapple Shrimp Fried Rice
- Cook the shrimp: Season the shrimp with salt and pepper and stir-fry in a very hot saucepan or wok for about 1 minute until they start to turn pink. Remove them to a plate and set aside.
- Cook the rice: Cook the rice and carrots in a tablespoon of oil until the rice is glistening and the carrots start to become tender. Add the ginger and garlic and stir for about one minute. Add the soy sauce, edamame, scallions, and pineapple and stir until everything is hot. Stir in the cooked shrimp.
- Cook the eggs: Shove everything to one side and pour the beaten eggs into the space you’ve cleared. Scramble the eggs, then mix them into the stir-fry. Serve immediately.
Variations
- If you want to skip the shrimp, you can make Pineapple Fried Rice, a vegetarian version of this dish.
- You can always fry the shrimp instead of stir-frying it. Then, pile the crispy breaded shrimp on top of the other stir-fried ingredients.
What to Serve With Shrimp and Pineapple Fried Rice
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Pineapple Shrimp Fried Rice
Ingredients
- ½ pound large peeled and deveined shrimp (cut into 1/2-inch pieces)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons vegetable oil (divided)
- 3 cups cooked cold white rice
- ½ cup chopped carrots
- 1 tablespoon peeled and minced fresh ginger
- 1 teaspoon finely minced garlic
- 3 tablespoons low-sodium soy sauce
- 1 cup shelled edamame or peas (defrosted)
- ½ cup thinly sliced scallions (white and light green parts)
- 2 cups small-diced pineapple (either fresh, or canned pineapple in juice, drained)
- 3 large eggs (beaten)
Instructions
- Season the shrimp lightly with salt and pepper. Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the vegetable oil, and when it is hot, add the shrimp and quickly stir-fry them until they start to turn pink, only about 1 minute. Remove them to a plate and set aside.
- Heat the remaining tablespoon of oil in the same wok or saucepan over high heat. Add the cooked rice and carrots and cook, stirring occasionally, until the rice is glistening and turning golden and the carrots are just starting to become tender, about 4 minutes. Add the ginger and garlic, and stir until you can smell the seasonings, about 1 minute. Add the soy sauce, edamame, scallions, and pineapple and stir until everything is hot, 2 to 3 more minutes. Stir in the cooked shrimp.
- Shove everything to one side and pour the beaten eggs into the space you’ve cleared. Stir just the eggs until they are scrambled, and then stir so that the cooked eggs get mixed into the stir-fry. Serve immediately.
