This Pineapple Shrimp Fried Rice brings tropical flavor to your table in under 30 minutes. The sweet caramelized pineapple and savory shrimp create a vibrant, restaurant-quality meal. It’s a weeknight hero that feels like a vacation.

Why You’ll Love This Pineapple Shrimp Fried Rice

• Flavor explosion: Sweet pineapple, savory shrimp, and umami fried rice unite.
• Quick & easy: Ready in under 30 minutes for busy nights.
• Versatile template: Swap shrimp for chicken, tofu, or other proteins.
• Feast for eyes: Bright colors and beautiful plating impress guests.

Ingredients & Tools

• 450 g medium shrimp, peeled and deveined
• 3 cups cooked jasmine rice, day-old and chilled
• 2 cups fresh pineapple, cut into ½-inch chunks
• 3 large eggs, lightly beaten
• 4 green onions, thinly sliced (whites and greens separated)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce (or tamari)
• 1 tbsp oyster sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil (or peanut oil), divided
• ½ cup frozen peas, thawed
• 1 small carrot, finely diced (optional)
• To garnish: fresh cilantro and lime wedges

Tools: A large wok or a very large, heavy-bottomed skillet, a good spatula

Notes: Don’t skip the day-old rice — it’s the secret to perfect, non-mushy fried rice. Fresh pineapple offers bright, tangy juice that canned fruit can’t match.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Why day-old rice? Freshly cooked rice is too moist and steamy, which will cause your fried rice to become gummy and clumpy in the wok. Chilled, day-old rice has dried out slightly, resulting in distinct, perfectly chewy grains.
• Can I use canned pineapple? You can, but drain it extremely well and pat it very dry with paper towels. The extra syrup and moisture can make your rice soggy. Fresh pineapple really is superior here for both texture and flavor.
• What if my shrimp are frozen? No problem! Just thaw them completely in the refrigerator overnight or under cold running water. Pat them thoroughly dry before cooking — this is key for getting a nice sear instead of them steaming in their own liquid.
• Prepping is everything. Fried rice cooks incredibly fast. Have all your ingredients chopped, measured, and lined up next to the stove before you even turn on the heat. This “mise en place” makes the process smooth and stress-free.

How to Make Pineapple Shrimp Fried Rice

Storage & Freshness Guide

• Fridge: Cool completely, store airtight for up to 3 days.
• Freezer: Freeze in airtight container for up to 1 month.
• Reviving: Reheat in a wok/skillet with a splash of water or oil to re-crisp.

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — The cool, crisp, and slightly acidic crunch of a quick-pickled cucumber salad provides a fantastic textural and flavor contrast to the rich, savory fried rice.
• Spring rolls with a sweet chili dip — These add a delightful crispy element to the meal. The sweet and spicy dip echoes the tropical notes in the rice beautifully.
• Stir-fried greens with garlic — A side of bok choy or gai lan (Chinese broccoli) sautéed with lots of garlic adds a healthy, savory component that rounds out the meal perfectly.

Drinks

• A crisp, dry Riesling — The slight sweetness and high acidity of this wine cut through the richness of the dish and complement the pineapple’s fruitiness without overpowering it.
• Jasmine iced tea — Its floral, fragrant notes are a classic pairing with jasmine rice-based dishes. It’s light, refreshing, and cleanses the palate between bites.
• A light lager or pilsner — The crisp, carbonated bitterness of a cold beer is a fantastic foil for the savory, umami-packed flavors, making each bite taste fresh and new.

Something Sweet

• Mango with sticky rice — This classic Thai dessert continues the tropical theme. The sweet, creamy coconut sauce and ripe mango feel like a natural, luxurious extension of the meal.
• Coconut sorbet — It’s light, dairy-free, and intensely coconutty. A scoop of this after the savory fried rice is incredibly refreshing and feels like a proper palate cleanser.
• Pineapple upside-down cake — Go all-in on the pineapple theme! A single, warm slice of this nostalgic cake with a scoop of vanilla ice cream makes for a truly memorable and cohesive dessert spread.

Top Mistakes to Avoid

• Mistake: Using warm, freshly cooked rice. This is the number one reason for mushy, clumpy fried rice. The excess moisture steams the rice instead of frying it, resulting in a gummy texture that’s hard to salvage.
• Mistake: Overcrowding the wok. If you dump all the ingredients in at once, the temperature of the wok plummets. You end up steaming the food rather than stir-frying it, which means no caramelization and soggy vegetables.
• Mistake: Overcooking the shrimp. Shrimp cook in just a few minutes. If you leave them in the wok for the entire process, they’ll become tough, rubbery, and lose all their sweet, delicate flavor. Cook them separately and add them back at the end.
• Mistake: Adding the sauces directly to the wok surface. Always drizzle sauces over the rice and ingredients. Pouring them onto the bare, hot wok can cause them to burn instantly, creating a bitter, acrid flavor that will permeate your entire dish.

Expert Tips

• Tip: “Toast” your rice. After adding the cold rice, let it sit for 30-45 seconds before you start tossing. This creates a slight crust on the bottom of some grains, adding an incredible nutty flavor and extra texture.
• Tip: Freeze your fresh rice. In a pinch? Spread freshly cooked jasmine rice on a baking sheet and pop it in the freezer for 15-20 minutes. It mimics the dry texture of day-old rice perfectly and is a brilliant last-minute hack.
• Tip: Boost the umami. Add a teaspoon of fish sauce along with the soy sauce. It doesn’t make the dish taste fishy — it just adds a deep, savory backbone that makes the flavors pop in a way you can’t quite place but will absolutely love.
• Tip: Serve it in a pineapple boat. For a real “wow” factor, hollow out a pineapple half and fill it with the finished fried rice. It looks stunning, and the edible bowl infuses every bite with extra pineapple aroma.

FAQs

Can I make this vegetarian?
Absolutely! It’s an easy swap. Simply omit the shrimp and oyster sauce (which contains shellfish). Use cubed firm tofu or tempeh for protein — just pan-fry it until crispy first. For the sauce, replace the oyster sauce with an extra tablespoon of soy sauce and a teaspoon of vegetarian stir-fry sauce or hoisin sauce to maintain that deep, savory flavor.

How do I store and reheat leftovers?
Let the fried rice cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a wok or skillet over medium heat with a tiny splash of water or oil. This will re-crisp the rice. Avoid the microwave if you can, as it tends to make the rice soft and steamy again.

My fried rice turned out soggy. What happened?
This almost always comes down to the rice being too moist. Either it was freshly cooked, or your pineapple/other veggies released too much water. Next time, be ruthless about drying your ingredients and always use chilled rice. If it’s already soggy, you can try spreading it on a sheet pan and baking it at 175°C for 10 minutes to dry it out.

Can I use brown rice instead of jasmine rice?
You can, but the texture and flavor will be different. Brown rice is chewier and has a nuttier taste. Make sure it’s thoroughly chilled and cooked al dente. You may need a splash more liquid (like a tablespoon of broth) when stir-frying, as brown rice can absorb more moisture. The cooking time might be a minute or two longer.

Is there a way to make this dish spicier?
Of course! There are a few great ways to add heat. You can stir in a teaspoon of sambal oelek or Sriracha with the sauces. Alternatively, sauté 1-2 thinly sliced fresh red chilies (like Thai bird’s eye chilies) with the garlic and ginger for a more infused, aromatic spice. For a garnish, a sprinkle of crushed red pepper flakes works wonderfully.