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Shrimp and Pineapple Fried Rice

 Shrimp and Pineapple Fried Rice
Pineapple chunks give fried rice a tropical twist, while shrimp and cashews turn this simple favorite into a restaurant-quality meal everyone will love. —Lynne Van Wagenen, Salt Lake City, Utah
6 ServingsPrep/Total Time: 30 min.


  • 2 eggs
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 3 garlic cloves, minced
  • 3 cups cooked instant brown rice
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1/2 cup chopped cashews
  • 1/2 cup frozen peas, thawed
  • 2 green onions, sliced
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon pepper


  • In a small bowl, whisk eggs. Heat a large nonstick skillet coated
  • with cooking spray over medium heat. Add eggs. Cook and stir until
  • set; remove from the skillet and keep warm.
  • In the same skillet, saute onion in oil until tender. Add garlic;
  • cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews,
  • peas and green onions; heat through. Combine the soy sauce, hoisin

2 of 2

Shrimp and Pineapple Fried Rice (continued)

Directions (continued)

  • sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in
  • eggs. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 342 calories, 10 g fat (2 g saturated fat), 128 mg cholesterol, 521 mg sodium, 46 g carbohydrate, 4 g fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.