If you’re looking to level up your fried rice game, you have to give this quick and easy pineapple fried rice recipe a try! Juicy succulent shrimp with sweet golden pineapple is the perfect combination to serve in this delicious and savory fried rice.
Even if you’re not on a tropical island, the tart and vibrant flavors of the pineapple chunks will transport you to a warm sunny destination. The ingredients are simple and easily accessible, plus it only takes 20 minutes to prepare, so it makes for a quick and easy weeknight meal. Even if you don’t like pineapple on pizza, I guarantee you’ll love it in this fried rice! 😉
Why you’ll love this recipe
At first glance, you’ll probably anticipate the delectable combination of succulent shrimp and juicy pineapple, but the nuttiness of the cashews and the savory undertones of the curry powder are excellent compliments that round out the flavors of this dish. The Thai chili peppers also add a delightful twist for those who enjoy spiciness in their fried rice, further elevating the festive medley of flavors.
This easy pineapple fried rice is made with a variety of mouthwatering ingredients that can be enjoyed on its own and leave you fully satisfied. However, if you’re looking for a more extravagant feast, this fried rice can be paired with a wide selection of dishes, including Chinese-style barbecue, savory dumplings, or succulent chicken. Considering this recipe can be whipped up in just 20 minutes, it makes an excellent addition to your weekly meal rotation!
How do I prepare Easy Pineapple Fried Rice?
Once you have the ingredients prepared, making this delicious fried rice dish will be swift and easy. To get started, just follow the steps below:
Step 1: Marinade the shrimp
In a bowl, combine the shrimp, soy sauce, and white pepper. Mix well to coat the shrimp evenly, and set aside for 10 minutes.
Step 2: Cook the shrimp
In a wok or deep pan, heat 1 tablespoon of oil over medium heat. Then add the shrimp and cook for 2 minutes on each side. Once the shrimp is cooked, remove it from the heat and set aside.
Step 3: Cook the aromatics
In the same wok or pan, add the remaining tablespoon of oil. Then, toss in the onion, garlic, and Thai chili pepper. Let them cook for 1 minute until fragrant.
Step 4: Add the egg
Push the onion, garlic, and Thai chili pepper to the side of the pan. Then, add the whisked egg and scramble. Once the egg is almost fully cooked, mix the rest of the ingredients together.
Step 5: Cook the fried rice
Toss in the rice and break it apart with the spatula. Once the rice is completely separated, mix it with the rest of the ingredients until they’re fully combined.
Season the rice with soy sauce, fish sauce, curry powder, and white pepper powder.
Step 6: Add the rest of the ingredients
Once the rice has been mixed well, add the cashews, shrimp, pineapple, and scallions. Stir-fry and mix until they’re combined.
Step 7: Serve!
Take one last taste of the fried rice and adjust the seasonings according to your preference. Once you’re happy, transfer the fried rice to a plate and serve. If you want to elevate the presentation, you can also serve the fried rice in a carved-out pineapple!
Cooking tips for Easy Pineapple Fried Rice
Preparing this fried rice dish will be a breeze since it only requires one pan. However, to ensure that you make the best fried rice every time, here are a few tips and tricks for you to keep in mind:
- I recommend marinating the shrimp for at least 10 to 15 minutes before cooking. The longer it sits in the marinade, the more flavorful it will be!
- When cooking the shrimp, keep an eye on it because it has the tendency to overcook quickly. You’ll know it’s perfectly cooked when it’s firm and has turned into an opaque pink hue.
- Similarly, when sauteeing the garlic, be careful not to let it burn otherwise, it will add a bitter taste to the dish. Cook until it turns golden brown and fragrant, and then add the rest of the ingredients.
- Feel free to adjust the amount of Thai chili peppers based on your spice level tolerance.
- If you don’t have a wok, make sure to use a non-stick pan to prevent the rice from sticking to the surface.
Ingredients & Substitutions
Raw shrimp: I love using shrimp for this recipe since it only takes a few minutes to cook. You can use fresh or frozen shrimp or even substitute it with any protein that you like.
White pepper: white pepper has a subtler taste and spice level than black pepper which doesn’t overpower the shrimp. However, you can substitute it with black pepper. Just be sure to taste as you go!
Pineapple chunks: fresh pineapples are ideal for this recipe however, canned pineapples would work well for this receive too. If using a fresh pineapple, hollow out one side of the pineapple and use it to serve the fried rice for an elevated presentation!
Roasted unsalted cashews: not only do the roasted cashews add nutty undertones to the fried rice, but it also adds richness thanks to their high-fat content. Feel free to swap them for any nut of your choice but I think roasted cashews taste the best!
Onion: the onion adds flavor and a subtle sweetness to the fried rice. You can substitute onion with shallots if you’d like.
Thai chili pepper: the addition of Thai chili peppers spices up the fried rice and brings it to life. It is a spicier pepper so if you’re looking to adjust the spice level, you can either reduce the amount of Thai chili added, deseed the pepper, or substitute it with jalapeno or crushed red pepper flakes.
Garlic: garlic is a classic fried rice ingredient that needs no introduction! If you love the taste of garlic, feel free to add an extra clove or two.
Egg: the egg adds texture and more protein to this dish. I think a bowl of good fried rice always needs an egg, whether scrambled in or on top and this pineapple fried rice is no exception!
Scallions: the freshness of the scallions helps balance the spiciness and savoriness of this dish.
Rice: the best rice to use for this fried rice recipe is cold, day-old long-grain rice (like Jasmine rice). You want to use stale rice so it doesn’t clump up and stick together.
Soy sauce: the soy sauce helps to flavor the rice while adding a subtle hint of smokiness.
Fish sauce: the fish sauce not only seasons the rice, but also adds an umami-rich seafood essence to the overall dish. You can substitute fish sauce with soy sauce.
Curry Powder: the curry powder brightens up the rice with its fragrance and color. The flavors of curry and rice go hand in hand so the addition of this spice is a no-brainer. I used Madras curry powder however you can use any curry powder you prefer.
Neutral oil: any neutral or flavorless oil would work for this recipe. You can use:
Fried rice customizations
One of the best aspects of a fried rice dish is the opportunity to incorporate a variety of ingredients – whether it’s to enhance its flavor or to include elements that you like. Here are some ingredients that would make a great addition to this pineapple fried rice recipe!
1. Bell pepper – aside from adding a bit of color, bell peppers can add an additional sweetness to the dish. Feel free to mix red, yellow, and green bell peppers to throw in some colors!
2. Cilantro – cilantro is a staple in Thai cuisine, and its flavors go well with the umami and salty flavors of the fish sauce. Just chop a few pieces of fresh leaves and garnish them on top.
3. Tofu – for extra protein, you can toss in some tofu cubes. Just cover them in a bit of cornstarch, salt, and pepper, and pan-fry until they’re golden brown and crispy before mixing them into the rice.
Frequently Asked Questions
Should you devein the shrimp?
Yes, I highly recommend deveining the shrimp for this recipe to eliminate the unpleasant sandy or gritty texture. After peeling the shrimp, use a small knife to cut a shallow slit on its back. Then remove the dark vein by pulling it. Repeat these steps with the rest of the shrimp, and give them a rinse once you’re done. Eating the fried rice will now be more enjoyable, knowing you’re not consuming the excrement of the shrimp.
Can you use fresh rice for fried rice?
Technically, you can make fried rice with freshly cooked rice but they do have the tendency to turn mushy and clumpy when fried since their grains are still bloated with water. This is why using day-old and refrigerated rice is recommended because they’ve had their chance to dry up and stale rice. This will guarantee a killer fried rice!
If you don’t have leftover rice in the fridge to work with, there is still a way you can make this fried rice with freshly cooked rice. Spread out the fresh rice on a baking tray and pop them in the freezer for 30 minutes to 1 hour to allow the moisture to evaporate. Once they’re dry, they’re ready to use!
Can you store and reheat this easy Pineapple Fried Rice?
If you’ve made a big batch and have some leftovers, you can store them in an airtight container in the fridge. The rice will turn hard, but it will stay fresh for a few days. To reheat the fried rice, place them in a pan with a bit of oil and mix constantly until it’s hot. Be careful not to leave the fried rice on the heat for too long or else it will burn! You can also reheat it in a microwave by reheating for 1 to 2 minutes or until it’s hot.
Looking for more easy and delicious fried rice recipes?
If you’re constantly stuck with a batch of day-old rice, you can liven them up with my favorite recipes below!
1. Lap Cheong Fried Rice – when it comes to fried rice, you can never go wrong with the savory and classic Chinese sausage. Feel free to toss in some peas, carrots, broccoli, and mung bean sprouts and you have yourself a filling meal!
3. Kimchi Bokkeumbap – if your fridge is long overdue for a clean-up, you can toss them into this dish with some spicy kimchi. Top with a runny egg and you have a complete meal!
For more quick 20-minute recipes, give these dishes a try!
- Chinese Tomato Egg Stir Fry
- Korean Curry Rice
- Pepsi Chicken Wings
- Uni Pasta Recipe
- Japanese Beef Rice Bowl – Gyudon
- Mentaiko Udon
Easy Pineapple Fried Rice
- 5 oz raw shrimp peeled and deveined
- 2 tsp soy sauce
- 1/8 tsp white pepper
- 1/3 cup fresh pineapple chunks substitute with canned
- 1/4 cup roasted unsalted cashews
- 1/4 cup onion diced
- 1 thai chili pepper sliced
- 1 tbsp garlic minced
- 3 scallions chopped
- 1 egg whisked
- 2 cups rice day-old and refrigerated
- 1 tbsp soy sauce adjust to taste
- 1 tbsp fish sauce adjust to taste
- 1/2 tbsp curry powder preferably madras curry
- 1/8 tbsp white pepper
- 2 tbsp neutral oil divided
- In a bowl, combine shrimp, soy sauce, and white pepper. Mix well and set aside for 10 minutes.
- In a wok or deep pan, heat 1 tablespoon of oil over medium heat. Add the marinated shrimp and cook for 2 minutes on each side. Remove and set aside.
- In the same wok or pan, add the remaining tablespoon of oil. Toss in the onion, garlic and thai chili pepper. Cook for 1 minute until fragrant.
- Push the onion, garlic, and Thai chili pepper to the side of the pan. Add the whisked egg and scramble. Once the egg is almost fully cooked, mix with the rest of the ingredients in the pan
- Toss in the rice and break it apart with a spatula. Mix the rice with the egg mixture until fully combined.
- Season the rice with soy sauce, fish sauce, curry powder, and white pepper powder.
- Once the rice has been well mixed, add the cashews, shrimp, pineapple, and scallions. Stir fry and mix until combined.
- Serve immediately and enjoy!
- Feel free to substitute the shrimp with any protein you like!
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*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that where I may earn a small commission, at no additional cost to you. *