Pineapple Shrimp Fried Rice is so easy to make at home in 30 minutes! Skip the takeout and enjoy this savory and sweet fried rice with shrimp, pineapple, bell peppers and a flavor packed sauce!
I knew I wanted to make a fried rice recipe for my blog to share with you guys. But, it couldn’t be just any old basic rice! This is The Salty Marshmallow, and we, and you, like fun bold flavors around here! Much like my Sweet and Sour Smoked Sausage this recipe has that perfect savory/sweet combo. It’s a family favorite, and always on our weeknight menu since I can get it on the table fast.
Fried Rice:
Shrimp fried rice is a dish that consists of leftover, cold rice that has been stir-fried either in a wok or a skillet. I always use a skillet because a wok isn’t something I keep on hand, you can use either! Fried rice can be stir fried up with the usual suspects of eggs, veggies of choice, and meat if you choose. For this recipe, I left out the eggs because they just didn’t “fit” with the flavors I wanted. Instead, I use a couple of bell peppers, a bunch of sliced green onion, garlic, pineapple chunks, and shrimp. The sauce that goes on at the end is a simple mix of pineapple juice, soy sauce, and sesame oil. So simple. So satisfying!
How to Make Shrimp Fried Rice:
- You will heat a large skillet over medium-high heat and add half of your olive oil and half of your sesame oil to the pan. Once the oil is nice and hot, add in your raw shrimp in a single layer. Salt and pepper to taste, and cook for one minute per side.
- Remove the shrimp into a bowl and set aside for now.
- Add the remaining olive oil to the skillet and add the bell peppers. Cook and stir for 2 minutes until beginning to soften, then add in your sliced green onions and garlic.
- Next, add your leftover rice to the pan, stir it up gently, then spread the rice into a single layer. Cook the rice for 2-3 minutes.
- Then, mix in your pineapple chunks and sauce mixture and return the shrimp to the pan.
- I recommend serving this right away for best results.
How Long is Shrimp Fried Rice Good For?
I think that shrimp fried rice is best when eaten the same day. However, you can cool it completely and store in an airtight container for up to 3 days. When ready to eat the leftovers, reheat them gently in the microwave or on the stove making sure not to overcook the shrimp if possible, and add more soy sauce if desired.
Enjoy!
~Nichole
Pineapple Shrimp Fried Rice
Ingredients
- 2 Tablespoons Olive Oil Divided
- 2 teaspoons Sesame Oil Divided
- 1 Pound Shrimp
- Salt & Pepper To Taste
- 2 Bell Peppers Diced
- 1/2 Cup Chopped Green Onion
- 2 Cloves Garlic Minced
- 1 Can Pineapple Chunks Juice Reserved
- 2 Cups Leftover Rice
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Pineapple Juice
Instructions
- Heat one Tablespoon of the olive oil and 1 teaspoon of the sesame oil in a large skillet or wok over medium-high heat.
- Once the oil is sizzling hot, add the shrimp in a single layer. Cook for 1 minute, adding salt and pepper to taste, then flip and cook for one minute more.
- Use a slotted spoon to remove the shrimp to a plate or bowl.
- Heat the remaining OLIVE OIL in the skillet and when it is hot, add in the diced bell pepper and cook for 3 minutes.
- Add the green onions and garlic, cook stirring constantly for one minute, then, stir in the leftover rice.
- Spread the rice out in the pan into a single layer and cook for 2 minutes.
- Add the pineapple chunks to the pan. Drizzle over the soy sauce, pineapple juice, and sesame oil, and mix everything well.
- Remove the pan from the heat and stir in the shrimp. Serve immediately.
Video
Notes
This was very good! Thank you for a wonderful recipe!
Hello Nichole. I’m ready to make this recipe but have one little question. What size can of pineapple junks should I use? Thanking you in advance
I didn’t have any leftover rice, so I made 3 cups (based on previous comments) and used the remaining pineapple juice along with water to cook it. Added a lot more flavor. A great fast and easy recipe for hectic days.
Delicious! The only tweak I did was to use two tablespoons of the low sodium soy sauce rather than three. Next time, though, I will use a 3rd cup of rice. Thumbs up from the whole household.
Nichole, do you think this would freeze well? I’ve been cooking and freezing meals for my senior mom and this sounds like something she would love. Thanks!
Hi! Yes, it freezes very well. You can freeze in a large zip-top bag for up to 3 months. Thaw in the fridge overnight, then heat in about 1 Tablespoon of oil in a large skillet on medium heat.