Pineapple Shrimp Fried Rice Recipe photo by Taste of Home

Pineapple Shrimp Fried Rice

Total Time
Prep/Total Time: 30 min.
Pineapple shrimp fried rice is a quick one-bowl meal that can be customized with your favorite vegetables. You can even serve it in a pineapple!

Updated: May 03, 2024

Some recipes are rigid and precise, while others are more like templates; once you’ve tried them, you can tinker and play to make them your own. Fried rice recipes are template dishes. All you have to do is add an aromatic sauce to leftover rice, cook it fast and hot with your pick of vegetables and protein, and garnish it with herbs and nuts.

We love pineapple shrimp fried rice because the juicy pineapple draws out the shrimp’s sweetness, and a simple soy sauce lends a savory balance. You can swap in your favorite veggies to make it your own. Just plan to work quickly, like you would for other stir-fry recipes, and you’ll have a hot and delicious meal on the table in no time.

Ingredients for Pineapple Shrimp Fried Rice

  • Shrimp: Tender, slightly sweet shrimp are the star of this quick dish. You can use any type of shrimp you can find at the store, including frozen shrimp. If you use fresh shrimp, you’ll need to clean the shrimp by de-veining it.
  • Pineapple: Sweet, tropical pineapple is the signature flavor of this fruity fried rice. The recipe calls for canned pineapple, which has a few advantages: It comes conveniently prechopped, is available all year round and is consistently sweet and juicy. Of course, fresh pineapple works if it’s in season. Just look for a pineapple with a strong fragrance at the base of the stem.
  • Rice: The secret to the best fried rice? Use leftovers! Freshly cooked rice is quite moist, while leftover rice has dried out a bit and is able to fry up crisper. If you need to use fresh rice, spread it across a baking sheet and let it cool and dry a bit before frying.
  • Curry powder: This spice mix is usually made with coriander, cumin, turmeric and other aromatic spices. You can find hot and spicy curry powder mixes as well as milder blends. Any curry powder you like will work here.
  • Soy sauce: Savory soy sauce adds umami to fried rice, giving it that quality reminiscent of restaurant food. If you don’t have a go-to bottle on hand, try one from our list of the best soy sauce brands. Replace it with tamari to make this dish completely gluten-free without sacrificing flavor.
  • Ginger: Aromatic, spicy ginger is a base seasoning for many stir-fries. It’s hard to beat the zip of fresh ginger, and once you know how to store ginger properly, it will keep for weeks in the fridge. Simply peel the ginger with a paring knife and mince or grate the root. You can use jarred ginger or dry ginger—though the latter won’t add as much flavor.
  • Vegetables: Red peppers, carrots and onions add earthy, sweet flavors, as well as color and crunch to the stir-fry. However, you can use just about any vegetables you like here. Both fresh and frozen vegetables work equally well. If using frozen vegetables, there’s no need to thaw them before cooking.
  • Peanuts: Peanuts add richness and crunch, but you can use another nut if you prefer. Buttery cashews are especially good. You may also omit the nuts entirely.


Step 1: Make the sauce

Mix the soy sauce, curry powder and sugar.

Step 2: Saute the shrimp

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Stir-fry the shrimp until they turn pink, two to three minutes. Remove them from pan and set them aside.

Editor’s Tip: Take care not to overcook the shrimp, which can make them tough and chewy. As soon as the shrimp turn opaque and pink, they’re ready. If you’re using precooked shrimp, skip this step and add them at the end of Step 3.

Step 3: Stir-fry the vegetables and shrimp

In same pan, heat the remaining 1 tablespoon of oil over medium-high heat. Add the ginger and garlic and cook just until fragrant, about 10 seconds. Add the pepper, carrot and onion, and stir-fry them for two minutes. Stir in the pineapple and shrimp.

Step 4: Finish the rice

Add the rice and soy sauce mixture. Heat them through over medium heat, tossing to combine the ingredients and breaking up any clumps of rice. Stir in the green onions. Sprinkle with peanuts and serve the fried rice with lime wedges.

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Pineapple Shrimp Fried Rice Variations

  • Use a different grain: The technique for making fried rice works well with other grains, including brown rice, millet or mixed grains. You can even make fried rice with cauliflower rice.
  • Change up the veggies: Use just about any fresh or frozen vegetables you like: peas, edamame, green beans, sweet potatoes, corn, zucchini, summer squash, asparagus, cabbage, cauliflower, broccoli and even greens like spinach or kale. Avoid vegetables that are simply too hard to cook quickly, like winter squash. Veggies should be cut into roughly equal-sized pieces, so every forkful of the fried rice has variety.
  • Add an egg: Add a simple fried egg on top of individual bowls. You can also make a quick omelet, cut it into slices and add it directly to the stir-fry when you add the vegetables, cooked shrimp and pineapple.
  • Play with the spices: Curry powder is an earthy, fragrant seasoning that complements the sweetness of the pineapple and shrimp. However, you may omit the curry powder if you prefer. You can substitute plain turmeric, which adds earthy flavor and warm color, or add a dash of cayenne pepper to the sauce if you want some heat.

How to Store Pineapple Shrimp Fried Rice

Leftover pineapple shrimp fried rice should be kept in an airtight container in the refrigerator, where it will keep for up to four days. Reheat fried rice in short bursts in the microwave, or in a skillet on the stovetop. A dash of soy sauce or squeeze of lime will brighten up the flavors.

Pineapple Shrimp Fried Rice Tips

Pineapple Shrimp Fried Rice Ft24 194433 0417 Jr 03TMB STUDIO

How do you serve pineapple shrimp fried rice in a pineapple?

Serving fried rice in pineapple halves is a fun trick that can delight dinner party guests and family alike—and it’s actually not terribly complex to prepare.

To serve pineapple shrimp fried rice in a pineapple, use a sharp knife to slice a fresh, ripe pineapple in half vertically through the stem. Carve around the flesh of the pineapple. Slice a grid into the pineapple, cutting deep but not piercing the skin (like you would do when cutting a mango). Scoop out the fruit to make the bowls, taking care not to break the skin.

We like to put several servings of pineapple shrimp fried rice in these bowls, but you may also use them for individual place settings. Use the scooped-out fruit in the fried rice, or save it for fruit salad or smoothies.

What else can you serve with shrimp pineapple fried rice?

Fried rice is often a complete meal, since it contains protein, grains and vegetables. But there’s always room for an additional vegetable side dish. Keep things simple with steamed or roasted green beans or broccoli. Or, get a bit more elaborate with bok choy, cabbage slaw or garlic mushrooms.

Watch how to Make Pineapple Shrimp Fried Rice

Pineapple Shrimp Fried Rice

Prep Time 30 min
Yield 4 servings.


  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 2 tablespoons peanut or canola oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 medium sweet red pepper, chopped
  • 1 medium carrot, finely chopped
  • 1/2 cup chopped onion
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 2 cups cooked rice, room temperature
  • 6 green onions, chopped
  • 1/2 cup finely chopped salted peanuts
  • Lime wedges


  1. Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan.
  2. In same pan, heat remaining 1 tablespoon oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.

Nutrition Facts

1-1/2 cups: 491 calories, 18g fat (3g saturated fat), 138mg cholesterol, 513mg sodium, 54g carbohydrate (22g sugars, 5g fiber), 28g protein.

My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. —Bonnie Brien, Pacific Grove, California