Pineapple Shrimp Fried Rice
on Feb 19, 2023, Updated Mar 07, 2025
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The sweet brininess of the shrimp is a perfect match for pineapple’s sweet-sourness. A simple and colorful stir-fried rice dish.
The combination of pineapple and shrimp (and the use of pineapple in many savory dishes) feels very Hawaiian to many of us. I guess when you have that many pineapples surrounding you at all times, you want to work them into as many dishes as possible. That’s perhaps a stereotypical idea of Hawaii, pineapples falling from the trees everywhere, but the combo of pineapple and pork, pineapple, and shrimp, definitely seems to be connected to Hawaiian food.
If you like flavorful rice dishes also try Japanese Takikomi Gohan with Chicken, Cheesy Rice with Broccoli, and Vegetable Stir Fried Rice, or Kimchi Fried Rice.
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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 nice 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 cooking to Hawaiian. Carrots and peas or edamame give it some added color and nutrition.
What Kind of Rice to Use
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.
Pineapple in Fried Rice
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). You can either use drained canned crushed pineapple or drain and dice up larger chunks or rings. Also, look for cans of pineapple “tidbits,” which are little small pieces of pineapple, a pretty perfect size for this recipe.
And if you want to skip the shrimp, you can make Pineapple Fried Rice, a vegetarian version of this dish.
Pineapple Shrimp Fried Rice With Egg
When the pineapple shrimp fried rice is just about done, you will clear a space in the pan for the eggs to be scrambled. If this makes you feel a little nervous, you can always scramble the eggs in a separate pan, then turn the cooked eggs into the rice and stir to distribute them into the mix. One more pan to clean, sure, but it will ensure you have nice pockets of fluffy scrambled egg amidst the rice and shrimp.
Variation
Instead of stir-frying the shrimp, use this fried shrimp recipe. Then, pile the crispy breaded shrimp on top of the other stir-fried ingredients.
What to Serve With Shrimp and Pineapple Fried Rice
More Stir-Fried Rice Recipes
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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.
