Shrimp and Pineapple Fried Rice

Plump shrimp, juicy pineapple chunks, and colorful veggies sparkle in day-old rice with a light soy-lime glaze. This sweet-savory Chinese-Thai fusion fried rice delivers tropical flair, lean protein, and balanced nutrition—vibrant healthy dinner in 20 minutes.

Why You’ll Love This Recipe

This shrimp and pineapple fried rice is your instant island escape on a plate—succulent shrimp cook in seconds, caramelized pineapple releases natural sweetness that balances savory soy, while crisp veggies add crunch and fiber without extra calories. Day-old rice gets perfectly fluffy with minimal oil, achieving authentic wok hei and separate grains. It’s naturally gluten-free adaptable, packed with vitamin C from pineapple and bell peppers, and lighter than takeout yet bursting with bold flavor. Kids adore the fruity surprise, adults love the macro harmony, and the dish comes together faster than preheating the oven. One wok, tropical vibes, zero guilt—your new healthy dinner obsession.

Recipe Tips and Tricks

• Cold Rice Only → Day-old jasmine prevents mush.
• Fresh Pineapple → Canned works but drain well.
• High Heat Wok → Smoking hot for char.
• Shrimp Velvet → Cornstarch keeps juicy.
• Pineapple Last → Retains texture and juice.
• Egg Ribbons → Scramble in hot spot first.
• Lime Finish → Brightens everything.
• Toss Motion → Lift-flip for even coating.

Yield: 4 Servings

Shrimp and Pineapple Fried Rice

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Juicy shrimp and sweet pineapple dance in light fried rice—healthy tropical dinner in 20 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ½ tsp cornstarch + 1 tsp water (velvet)
• ½ tsp fish sauce (optional)
• 1 cup diced mixed veggies (bell pepper, peas, carrot)
• 1 cup fresh pineapple chunks
• 1 tbsp neutral oil
• 1 tsp fresh ginger, minced
• 1 tsp lime juice
• 1½ tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 3 scallions, sliced (whites/greens separated)
• 4 cups day-old jasmine rice, cold
• 8 oz/m medium shrimp, peeled and deveined
• Pinch white pepper

Instructions

1. Velvet Shrimp → Toss shrimp with cornstarch slurry and pinch salt—rest 5 minutes while prepping pineapple and veggies.
2. Prep Station → Chill rice, cut pineapple into bite-size chunks, dice veggies, beat eggs—arrange beside blazing wok.
3. Heat Wok → Blast over highest flame until smoking; swirl ½ tbsp oil to coat.
4. Shrimp Flash → Sear shrimp 30 seconds until pink; push to cool edge of wok.
5. Egg Ribbons → Pour eggs into hot center; let set 10 seconds, scramble into strands, push aside.
6. Aroma Base → Add remaining oil, then garlic, ginger, scallion whites—stir-fry 15 seconds until fragrant.
7. Veggie Crunch → Toss in bell pepper and carrot; 30 seconds, then peas—keep vibrant.
8. Rice Revival → Crumble cold rice over top; toss vigorously to separate grains and coat.
9. Pineapple Pop → Fold in pineapple chunks last; drizzle soy, fish sauce, lime—toss until glossy.
10. Fresh Finish → Return shrimp/eggs; scatter greens—final toss and serve in warm bowls.

Notes

• Day-old rice is crucial—fresh rice turns gummy.
• Fresh pineapple > canned for bright flavor.
• Velvet shrimp stays plump and juicy.
• Lime juice at end keeps tropical zing.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 468Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 115mgSodium 496mgCarbohydrates 89gFiber 4gSugar 11gProtein 14g

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Ingredients Notes

• Shrimp → 8 oz medium; peeled, tail-on optional.
• Day-Old Rice → 4 cups jasmine; cold and dry.
• Fresh Pineapple → 1 cup chunks; sweet-tart balance.
• Mixed Veggies → 1 cup (bell pepper, peas, carrot).
• Eggs → 2 large; beaten for silkiness.
• Garlic → 2 cloves minced; subtle base.
• Ginger → 1 tsp minced; warm brightness.
• Scallions → 3; whites cook, greens garnish.
• Low-Sodium Soy → 1½ tbsp; light seasoning.
• Fish Sauce → ½ tsp optional; umami lift.
• Lime Juice → 1 tsp finish; tropical zing.
• Neutral Oil → 1 tbsp total; minimal fat.

Variations and Substitutions

• Protein Swap → Chicken, tofu, cashews, or ham.
• Brown Rice → Fiber boost; slight longer reheat.
• Extra Veggies → Snow peas, broccoli, edamame.
• Gluten-Free → Tamari + skip fish sauce.
• Spicy Kick → Chili oil or fresh chilies.
• Low-Carb → Cauliflower rice; 2 min less.
• Thai Style → Add curry powder and basil.
• Meal Prep → Portion with shrimp separate.

Storage Options

• Refrigerator → Airtight up to 2 days (seafood safety).
• Freezer → Not ideal—pineapple texture suffers.
• Reheating → Wok with splash water or microwave 60% power.

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