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Pineapple Shrimp Rice Bake

The first time I made this casserole, my son begged me to make it again soon. That was more than 20 years ago, and it's still a favorite among family and friends. When I serve it at a luncheon, I add a fruit salad and warm breadsticks.—Vi Manning, Spring Hill, Florida
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    8 servings


  • 2 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 1 medium green pepper, julienned
  • 2 tablespoons canola oil
  • 2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1-1/2 pounds cooked medium shrimp, peeled and deveined
  • 1-1/2 cups cubed fully cooked ham
  • 3/4 cup pineapple tidbits, drained


  • In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender.
  • Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
  • Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.
Nutrition Facts
1 cup: 273 calories, 7g fat (1g saturated fat), 143mg cholesterol, 774mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 25g protein.

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Average Rating:
  • ms11145
    Jun 3, 2014

    Daughter found this recipe as she was looking through some of ToH books. She insisted we make it. Easy to make. Next time we will be adding mushrooms just to add another dimension to the dish.

  • lisalc98
    Jun 17, 2009

    Great recipe! Loved the taste but would add some heat to it next time.

  • Dennysky
    Mar 24, 2009

    excellant, very tasty. I used apricots because I forgot to check for pineapples. Still good

  • aaarnol
    May 30, 2007

    No comment left