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Shrimp Pineapple Fried Rice brings the vibrant flavors of Thailand right to your kitchen with juicy shrimp, sweet pineapple, vegetables, and fragrant jasmine rice all tossed together in a single sizzling pan. The colorful mix of textures and quick stove-to-table timing make it a favorite for busy weeknights or show-stopper dinners with friends. With the right prep, especially using day-old rice, you will get perfect non-sticky grains and balanced flavors every time.
The first time I served this to my family in a pineapple shell, their excitement was contagious. It has since become our little “tropical vacation” meal on chilly days or when we want something cheerful and out of the ordinary.
Ingredients
- Cooked jasmine rice: cold and at least a day old for the fluffiest, separated grains
- Large shrimp: peeled and deveined to bring sweet, tender seafood perfection use top quality for best results
- Eggs: beaten for soft golden curds and extra protein fresher eggs cook up silkier
- Fresh pineapple chunks: for juicy sweetness pick ripe pineapple with deep golden flesh
- Small onion: diced to infuse savory depth choose onions that feel firm and heavy
- Garlic: minced for bold fragrance go for plump, tight-skinned cloves
- Carrot: diced to add crunch and subtle sweetness bright orange carrots are best
- Green peas: to brighten up the dish frozen work well if not using fresh
- Green onions: sliced for a fresh finish vibrant green parts bring punchy color
- Vegetable oil: to stir-fry and prevent sticking mild oils like canola or sunflower do the job
- Soy sauce: for classic savory Thai flavor quality soy gives more umami
- Fish sauce: to add salt and distinctive depth scan for brands with the shortest ingredients list
- Oyster sauce: for rich, glossy coating thicker sauce is often more flavorful
- Curry powder: for gentle heat and aroma use freshly blended and airtight stored powder for potency
- Sugar: to balance sour and salty accents fine white sugar melts evenly
- White pepper: for subtle spice always grind from whole peppercorns for best flavor
- Fresh cilantro leaves and stems: chopped for zesty garnish
- Cashews or roasted peanuts: for crunch and a little extra richness toast for more flavor
- Lime wedges: to squeeze over the top pick limes that feel heavy and look bright green
Step-by-Step Instructions
- Prep the Rice:
- Spread your cooked jasmine rice out on a tray if it is still warm or clumpy. The goal is to cool it completely and dry out the grains, so your fried rice comes out fluffy and never sticky. Let it sit uncovered for a while if needed.
- Cook the Shrimp:
- Pour a tablespoon of oil into a hot wok or big skillet. Drop in all your cleaned shrimp. Toss and turn them for a couple of minutes until they curl and turn a fresh pink on both sides. Remove the shrimp before they overcook and keep them on a plate nearby.
- Scramble the Eggs:
- If the pan looks dry, swirl in more oil. Pour in the beaten eggs and let them set for just a few seconds. Gently stir and fold to make big, soft curds. Do not let them get tough. Briefly set them aside with the shrimp.
- Stir-Fry the Base:
- Add more oil if needed. Toss in the diced onion and garlic. Stir with a wooden spoon for about two minutes until everything smells sweet and the onions turn translucent. Toss in the carrots and green peas, cooking just until the vegetables are tender but still vivid.
- Add the Rice and Seasoning:
- Turn the flame up high and tumble in all the cooled rice. Use your spoon to gently break up any clumps and spread the grains out. Sprinkle in soy sauce, fish sauce, and oyster sauce. Add curry powder, sugar, and white pepper. Stir everything quickly so the rice is evenly coated and starts to pick up color. Let the bottom get a little crispy for extra flavor but do not let it burn.
- Add Back Shrimp Eggs and Pineapple:
- Return shrimp and eggs to the pan along with pineapple chunks and green onions. Stir gently to combine, heating everything through but keeping the pineapple juicy and onions just wilted.
- Garnish and Serve:
- Transfer your finished fried rice to a large serving dish or scoop into a hollowed pineapple for a showpiece. Sprinkle with chopped cilantro and toasted cashews or peanuts. Serve with lime wedges on the side for extra zing.
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Fresh pineapple remains one of my absolute favorite parts of this dish. The bright flavor always reminds me of walking on a Thai beach and picking out fruit to eat right by the waves. Making this at home feels like a little ticket to those sunny memories with family.
Storage Tips
Leftovers keep nicely in a tightly sealed container in your fridge for up to three days and taste even better after the flavors settle overnight. Warm up in a hot pan to revive crispiness and tenderness, never letting the shrimp overcook. While you can freeze fried rice, eat within two months for best texture, as both pineapple and shrimp can soften a little on thawing.
Ingredient Substitutions
Chicken, tofu, or even leftover roasted pork are tasty stand-ins for shrimp. Short on pineapple Try mango or even extra carrot for sweetness. If you run out of green peas, snap peas or corn work in a pinch. Coconut aminos or doubled soy sauce can replace fish sauce if needed. For nut allergies, simply skip the peanuts and use more herbs or a sprinkle of crispy fried shallots.
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Serving Suggestions
Shrimp pineapple fried rice is excellent as a full meal by itself but also loves companions like sautéed Asian greens, a vinegary cucumber salad, or crunchy Thai spring rolls. Scoop it into pineapple halves for parties or make individual portions for outdoor gatherings. Garnishments like extra chili flakes or a dab of sweet chili sauce make each plate special.
Cultural and Historical Context
The roots of this dish are in Thai street food stalls and seaside markets, where cooks quickly toss seafood with sweet fruit and leftover rice over blazing woks. The pineapple boat tradition began as a resourceful way to use up every part of the fruit and wow travelers with presentation. The symphony of flavors—sweet, salty, tangy, and just a little spicy—reflects classic Thai cooking philosophy and spirit.
Common Recipe Questions
- → What kind of rice is best for this dish?
Day-old, cold jasmine rice ensures a separated, non-sticky texture after stir-frying, giving great results.
- → Can I substitute another protein for the shrimp?
Yes, diced chicken, tofu, or even pork work well, allowing for easy swaps based on preference or availability.
- → How do I prevent my rice from turning mushy?
Always use cooled, previously cooked rice and stir-fry quickly over high heat to maintain fluffy grains.
- → What can I do if I don't have fish sauce?
Doubling the soy sauce or adding coconut aminos brings similar depth, or simply omit for a milder flavor.
- → Is serving in a pineapple boat required?
It's optional, but serving in a hollowed pineapple adds a fun presentation and a hint of extra sweetness.
- → How do I make it spicier?
Add sliced fresh chilies, chili paste, or a pinch more curry powder while stir-frying for extra heat.