Tropical Delight: Pineapple Shrimp Fried Rice Recipe

Pineapple shrimp fried rice is a vibrant and flavorful dish that perfectly balances sweet, savory, and tangy notes. This recipe is a delightful twist on traditional fried rice, incorporating succulent shrimp, juicy pineapple chunks, and a medley of colorful vegetables. It’s a one-pan wonder that’s easy to make, making it ideal for a quick weeknight dinner or a crowd-pleasing weekend meal. Get ready to transport your taste buds to a tropical paradise with this delicious and satisfying dish!

## Why You’ll Love This Pineapple Shrimp Fried Rice

* **Flavor Explosion:** The combination of sweet pineapple, savory shrimp, and umami-rich soy sauce creates a truly unforgettable flavor profile.
* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* **One-Pan Meal:** Less cleanup is always a win! Everything cooks in one pan, saving you time and effort.
* **Customizable:** Easily adapt the recipe to your preferences by adding different vegetables, proteins, or spices.
* **Impressive Presentation:** Served in a hollowed-out pineapple (optional), this dish is sure to impress your family and guests.

## Ingredients You’ll Need

* **Cooked Rice:** 4 cups, preferably day-old cooked rice (long-grain or jasmine rice work best). Day-old rice is crucial as it’s drier and less likely to clump together during frying. Freshly cooked rice tends to be too moist.
* **Shrimp:** 1 pound, peeled and deveined. Medium to large shrimp are recommended. You can use fresh or frozen shrimp (thawed completely).
* **Pineapple:** 1 cup, diced into small chunks. Fresh pineapple is best, but canned pineapple chunks (packed in juice, not syrup) can be used in a pinch. Drain the canned pineapple well before using.
* **Vegetables:**
* 1/2 cup diced onion
* 1/2 cup diced red bell pepper
* 1/2 cup diced green bell pepper
* 1/2 cup frozen peas and carrots
* 2 cloves garlic, minced
* 1/2 inch ginger, grated
* **Soy Sauce:** 3 tablespoons, low-sodium preferred to control the saltiness.
* **Oyster Sauce:** 1 tablespoon (optional, but adds a depth of umami flavor).
* **Sesame Oil:** 1 teaspoon, adds a nutty aroma and flavor.
* **Vegetable Oil:** 2 tablespoons, for cooking.
* **Eggs:** 2 large, lightly beaten.
* **Green Onions:** 2, thinly sliced, for garnish.
* **Cashews or Peanuts:** 1/4 cup, chopped, for garnish (optional).
* **Red Pepper Flakes:** 1/4 teaspoon (or more, to taste), for a touch of heat (optional).
* **Lime Wedges:** For serving (optional).
* **Optional:** 1 whole pineapple for serving (halved and hollowed out).

## Equipment You’ll Need

* Large wok or skillet
* Cutting board
* Knife
* Mixing bowl
* Spatula

## Step-by-Step Instructions

**1. Prepare the Shrimp:**

* If using frozen shrimp, make sure they are completely thawed. Pat them dry with paper towels. This helps them brown nicely in the pan.
* In a small bowl, combine the shrimp with 1 tablespoon of soy sauce and 1/2 teaspoon of sesame oil. Marinate for at least 10 minutes (or up to 30 minutes) in the refrigerator. The marinade will help to tenderize the shrimp and infuse it with flavor.

**2. Cook the Eggs:**

* Heat 1 tablespoon of vegetable oil in the wok or skillet over medium-high heat.
* Pour the beaten eggs into the hot pan and cook, scrambling them until they are set but still slightly moist. Remove the eggs from the pan and set aside. Cut into smaller pieces. *Do not overcook the eggs as they will dry out.*

**3. Cook the Shrimp:**

* Add another tablespoon of vegetable oil to the wok or skillet over medium-high heat.
* Add the marinated shrimp to the pan in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Be careful not to overcrowd the pan, as this will cause the shrimp to steam instead of sear. If necessary, cook the shrimp in batches.
* Remove the shrimp from the pan and set aside.

**4. Sauté the Vegetables:**

* Add the diced onion, red bell pepper, and green bell pepper to the wok or skillet. Cook for 3-5 minutes, or until the vegetables are softened. Stir frequently to prevent burning.
* Add the minced garlic and grated ginger to the pan and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.

**5. Add the Rice and Sauces:**

* Add the cooked rice to the wok or skillet. Break up any clumps of rice with a spatula.
* Pour the remaining 2 tablespoons of soy sauce and the oyster sauce (if using) over the rice. Stir-fry for 2-3 minutes, or until the rice is heated through and evenly coated with the sauces.

**6. Combine Everything:**

* Add the cooked shrimp, scrambled eggs, pineapple chunks, and frozen peas and carrots to the wok or skillet. Stir-fry for another 2-3 minutes, or until everything is heated through.
* If using red pepper flakes, add them now. Stir well to distribute the heat evenly.

**7. Garnish and Serve:**

* Garnish the pineapple shrimp fried rice with sliced green onions and chopped cashews or peanuts (if using).
* Serve immediately, with lime wedges on the side (optional). For a truly impressive presentation, serve the fried rice in a hollowed-out pineapple.

## Serving in a Pineapple (Optional)

* **Preparing the Pineapple:** To serve the fried rice in a pineapple, carefully cut the pineapple in half lengthwise through the leafy crown. Use a curved knife or a pineapple corer to scoop out the flesh, leaving about 1/2 inch of pineapple intact to form a bowl. Dice the scooped-out pineapple flesh and add it to the fried rice as directed in the recipe.

## Tips and Tricks for the Best Pineapple Shrimp Fried Rice

* **Use Day-Old Rice:** This is the most important tip! Day-old rice is drier and less sticky, which prevents the fried rice from becoming mushy.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and cause the ingredients to steam instead of fry. Cook in batches if necessary.
* **High Heat is Key:** Use high heat to create a slightly smoky flavor and prevent the ingredients from becoming soggy.
* **Taste and Adjust:** Taste the fried rice before serving and adjust the seasoning as needed. You may want to add more soy sauce, oyster sauce, or red pepper flakes to taste.
* **Prep Your Ingredients:** Having all of your ingredients prepped and ready to go will make the cooking process much smoother and faster.
* **Don’t Overcook the Shrimp:** Overcooked shrimp can become rubbery. Cook them just until they are pink and cooked through.
* **Use Fresh Ingredients:** Fresh ingredients will always result in the best flavor. Use fresh pineapple, vegetables, and herbs whenever possible.

## Variations and Substitutions

* **Protein:** Substitute the shrimp with chicken, pork, tofu, or beef. You can also use a combination of proteins.
* **Vegetables:** Add other vegetables such as broccoli, mushrooms, snow peas, or water chestnuts.
* **Spice Level:** Adjust the amount of red pepper flakes to your liking, or add a dash of sriracha for extra heat.
* **Sauce:** Experiment with different sauces, such as hoisin sauce, teriyaki sauce, or sweet chili sauce.
* **Nuts:** Use different types of nuts, such as macadamia nuts or walnuts.
* **Vegetarian/Vegan:** Omit the shrimp and use tofu as the protein. Substitute vegetable broth for oyster sauce (or omit oyster sauce entirely). Ensure your soy sauce is vegan-friendly.
* **Gluten-Free:** Use tamari instead of soy sauce to make this recipe gluten-free.

## Make Ahead Instructions

* You can cook the rice ahead of time and store it in the refrigerator for up to 2 days. Make sure to cool the rice completely before storing it.
* You can also prep the vegetables ahead of time by chopping them and storing them in the refrigerator. Store the shrimp separately.
* The pineapple can be diced and stored in the refrigerator as well.
* However, it’s best to cook the pineapple shrimp fried rice fresh for the best flavor and texture.

## Storage Instructions

* Store leftover pineapple shrimp fried rice in an airtight container in the refrigerator for up to 3 days.
* Reheat in the microwave or in a skillet over medium heat. Add a splash of water or broth to prevent the rice from drying out.

## Nutritional Information (Approximate, per serving)

(Note: This is an estimate and may vary depending on the specific ingredients and portion sizes used.)

* Calories: 450-550
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 50-60g
* Fiber: 3-5g

## Detailed Recipe Card

Here’s a detailed recipe card for easy printing and reference:

**Recipe: Pineapple Shrimp Fried Rice**

**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 4 cups cooked rice (day-old)
* 1 pound shrimp, peeled and deveined
* 1 cup diced pineapple
* 1/2 cup diced onion
* 1/2 cup diced red bell pepper
* 1/2 cup diced green bell pepper
* 1/2 cup frozen peas and carrots
* 2 cloves garlic, minced
* 1/2 inch ginger, grated
* 3 tablespoons soy sauce
* 1 tablespoon oyster sauce (optional)
* 1 teaspoon sesame oil
* 2 tablespoons vegetable oil
* 2 large eggs, beaten
* 2 green onions, sliced
* 1/4 cup chopped cashews or peanuts (optional)
* 1/4 teaspoon red pepper flakes (optional)
* Lime wedges (optional)
* 1 pineapple for serving (optional)

**Instructions:**

1. Marinate shrimp: Combine shrimp with 1 tablespoon soy sauce and 1/2 teaspoon sesame oil. Marinate for 10-30 minutes.
2. Cook eggs: Heat 1 tablespoon vegetable oil in a wok or skillet. Scramble eggs and set aside, chopped
3. Cook shrimp: Add 1 tablespoon vegetable oil to the wok. Cook shrimp until pink and cooked through. Set aside.
4. Sauté vegetables: Add onion, red bell pepper, and green bell pepper to the wok. Cook until softened. Add garlic and ginger; cook until fragrant.
5. Add rice and sauces: Add rice, remaining soy sauce, and oyster sauce (if using). Stir-fry for 2-3 minutes.
6. Combine: Add shrimp, eggs, pineapple, peas, and carrots. Stir-fry until heated through. Add red pepper flakes (if using).
7. Garnish and serve: Garnish with green onions and cashews/peanuts (if using). Serve with lime wedges (optional) and in a hollowed-out pineapple (optional).

**Notes:**

* Use day-old rice for best results.
* Adjust seasonings to taste.
* Customize with your favorite vegetables and proteins.

## Frequently Asked Questions (FAQs)

**Q: Can I use canned pineapple?**
A: Yes, you can use canned pineapple chunks packed in juice (not syrup). Drain them well before adding them to the fried rice.

**Q: Can I make this vegetarian/vegan?**
A: Yes, you can omit the shrimp and use tofu as the protein. Substitute vegetable broth for oyster sauce (or omit oyster sauce entirely). Ensure your soy sauce is vegan-friendly.

**Q: How do I prevent the rice from sticking to the pan?**
A: Use a well-seasoned wok or non-stick skillet. Make sure the pan is hot before adding the rice. Stir the rice frequently to prevent it from sticking.

**Q: Can I use brown rice instead of white rice?**
A: Yes, you can use brown rice. However, brown rice takes longer to cook and may require more liquid. Make sure the brown rice is cooked through before adding it to the fried rice.

**Q: How long does pineapple shrimp fried rice last in the refrigerator?**
A: Pineapple shrimp fried rice can be stored in the refrigerator for up to 3 days.

**Q: Can I freeze pineapple shrimp fried rice?**
A: Freezing is not recommended as the texture of the rice and pineapple may change and become mushy.

**Q: What can I serve with pineapple shrimp fried rice?**
A: Pineapple shrimp fried rice is a complete meal on its own. However, you can serve it with a side salad, spring rolls, or egg rolls.

**Q: Is oyster sauce necessary?**
A: No, oyster sauce is optional. It adds a depth of umami flavor, but you can omit it if you don’t have it on hand or prefer not to use it. You can substitute it with a splash of vegetable broth or soy sauce for extra flavor.

This pineapple shrimp fried rice recipe is a guaranteed crowd-pleaser. With its vibrant flavors, easy preparation, and customizable ingredients, it’s sure to become a staple in your kitchen. Enjoy!