Pineapple fried rice is a fun and delicious dish that brings together the flavors of sweet pineapple, succulent shrimp, and crisp veggies in satisfying stir-fried rice form. Served in a hollowed-out pineapple half, this dish not only tastes amazing but also boasts a wow-worthy presentation. The natural sweetness from the pineapple, the umami-rich shrimp, and the savory combination of vegetables and spices offer a delightful blend of textures and tastes that will leave you wanting more. Let’s get started!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
- 1 pineapple (medium-sized)
- 2 cups cooked rice (preferably day-old)
- 1/2 pound shrimp, peeled and deveined
- 1 cup frozen edamame, thawed
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce (optional)
- 1/2 teaspoon curry powder (optional)
- Salt and pepper, to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Cut the pineapple in half lengthwise, and carefully scoop out the flesh, leaving the shell intact. Dice the pineapple flesh into small pieces and set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the diced carrots, bell peppers, and onions. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
- Push the vegetables to one side of the skillet and add the cooked rice to the other side. Break up any clumps of rice and stir-fry for 2-3 minutes to heat it through.
- Combine the vegetables and rice in the skillet and add the diced pineapple, thawed edamame, soy sauce, oyster sauce, fish sauce (if using), and curry powder (if desired). Stir well to coat everything evenly.
- Return the cooked shrimp to the skillet and continue stir-frying for another 2-3 minutes until all the ingredients are heated through. Season with salt and pepper to taste.
- Spoon the pineapple fried rice into the hollowed-out pineapple halves, and garnish with fresh cilantro or green onions, if desired.
Notes
Using day-old cooked rice works best for this recipe, as it is slightly drier and less sticky. If you don’t have day-old rice, you can cook fresh rice and spread it on a baking sheet to cool and dry slightly before using. Feel free to customize the vegetables according to your preferences. You can add other vegetables like peas, corn, or broccoli for added color and flavor. Don’t forget to scrape the inner sides of the pineapple shell when serving to get a hint of pineapple flavor with each spoonful. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 19g
- Sodium: 1220mg
- Fat: 12g
- Carbohydrates: 77g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 130mg
