Pineapple fried rice is a delicious family-friendly dinner and a great way to use up leftover rice. This dish features flavorful fried rice with pineapple, raisins, shrimp, eggs, and vegetables. It´s quick to make with easy-to-get ingredients.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make this recipe:
- Fresh pineapple – fresh pineapple works best in this recipe, Plus, you can use the pineapple skin as a serving bowl! Canned pineapple would be too sweet in my opinion but you could try it out! You don´t need to cook it though because it´s already soft.
- How to chose fresh pineapple – look for a skin that is more yellow than green – it will be ripe and sweet.
- Rice – I like to make coconut rice for this recipe – it goes so well with pineapple and raisins, but you can use any leftover cooked rice for this recipe (for example simple plain Jasmine rice). The most important thing is that the rice must be cooked and completely cooled, preferably overnight. Prepare it at least 2 hours before planning on cooking this recipe, spread the rice on a large plate in a thin layer and put in the fridge to cool down and dry (uncovered). Don´t try making this dish with warm, freshly prepared rice – it will turn into mush and will ruin the whole dish!
- Raisins – optional but recommended!
- Cashews – for crunch!
- Seasonings – green onions, curry powder (Western-style mild curry powder), white pepper (you can substitute 1/8-1/4 black pepper but white pepper adds a special flavor to this dish), shallots (prefer them to onions because they cook quicker and have milder flavor), fresh garlic.
- Eggs – a must in a fried rice recipe although you could omit them.
- Shrimp – you could also use chicken breast instead.
- Vegetables – frozen peas and bell pepper. Broccoli would also work well.
- Sauce – I´m using oyster sauce, soy sauce, and lime juice in this recipe. Traditional Thai recipes are calling for fish sauce but I prefer using soy sauce in this dish (which makes it more Chinese-inspired). It makes it less authentic and traditional but it´s just something that works for us better in this recipe.
For more Thai recipes, you can also try this Thai Red Shrimp Curry or Thai Coconut Sticky Rice with Mango.
How to make pineapple fried rice step by step
STEP 1: Prepare the pineapple: cut it into bite-sized cubes.
STEP 2: You can discard the hard inner core and the skin, or you can use the rind as a serving bowl! Simply cut the pineapple in half, score it with a knife but not all the way through, then scoop out the flesh using a spoon.
STEP 3: Prepare the other ingredients: cut bell pepper into small cubes, finely chop shallots and garlic. In a small bowl, whisk together oyster sauce, soy sauce, and lime juice. Set aside.
STEP 4: Heat oil in a large frying pan over medium-high heat. Add shrimp in a single layer, cook for about a minute on one side then turn over and cook for a minute or until the shrimp is cooked through and the color changed form gray to pink. Immediately transfer to a plate and sprinkle lightly with salt.
STEP 5: Add eggs to the pan and cook until almost completely scrambled. Transfer to a plate with shrimp.
STEP 6: Add bell pepper and shallots, cook for 2-3 minutes or until softened. Add garlic and cook for 30 seconds.
STEP 7: Add pineapple chunks and raisins. Cook for 2-3 minutes or until pineapple is softened but not too soft.
STEP 8: Add green onion, peas, cooked and cooled rice, curry powder, white pepper, cashews and the sauce. Stir until evenly distributed and peas is thawed.
STEP 9: Check if the rice needs more seasoning/lime juice/salt (I haven´t added any because soy sauce and oyster sauce are already salty).
Stir in the cooked shrimp and eggs.
STEP 10: Now you can serve it in your pineapple bowl!
Enjoy!
Storage
Fried rice doesn´t store well. In terms of flavor it´s still great but the consistency is a bit mushy. You can keep it in the fridge for up to 3-4 days.
I don´t recommend freezing fried rice.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Pineapple Fried Rice
Ingredients
- 2 tablespoons frying oil
- 8 ounces (230g) shrimp
- 2 eggs
- 1 medium shallot
- 1/2 red bell pepper
- 3 cloves garlic
- 1 1/2 cups (250g) chopped cubed fresh pineapple
- 1/4 cup raisins
- 1 green onion
- 1 cup (150g) frozen peas
- 3 cups (420g) cooked and completely cooled rice preferably overnight
- 1 1/2 teaspoons mild curry powder
- 1/2 teaspoon white pepper
- 1/2 cup (65g) cashews
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
Instructions
- Prepare your ingredients: cut the pineapple into bite-sized cubes (discard the hard inner core and the skin, or you can use the rind as a serving bowl! see photos in the body of the post for a reference). Cut bell pepper into small cubes, finely chop shallots and garlic. In a small bowl, whisk together oyster sauce, soy sauce, and lime juice. Set aside.
- Heat oil in a large frying pan over medium-high heat. Add shrimp in a single layer, cook for about a minute on one side then turn over and cook for a minute or until the shrimp is cooked through and the color changed form gray to pink. Immediately transfer to a plate and sprinkle lightly with salt.
- Add eggs to the pan and cook until almost completely scrambled. Transfer to a plate with shrimp.
- Add bell pepper and shallots, cook for 2-3 minutes or until softened. Add garlic and cook for 30 seconds.
- Add pineapple chunks and raisins. Cook for 2-3 minutes or until pineapple is softened but not too soft.
- Add green onion, peas, cooked and cooled rice, curry powder, white pepper, cashews and the sauce. Stir until evenly distributed and peas is thawed.
- Check if the rice needs more seasoning/lime juice/salt (I haven´t added any because soy sauce and oyster sauce are already salty).
- Stir in the cooked shrimp and eggs.
- Enjoy!
Notes
- I like to make coconut rice for this recipe – it goes so well with pineapple and raisins, but you can use any leftover cooked rice for this recipe. The most important thing is that the rice must be cooked and completely cooled, preferably overnight. Prepare it at least 2 hours before planning on cooking this recipe, spread the rice on a large plate in a thin layer and put in the fridge to cool down and dry.
- Ingredients (makes more than 3 cups needed for this recipe):
- 1/2 tablespoon coconut oil, or other vegetable oil
- 1 1/2 cups (285g) Jasmine rice
- 1 1/4 cups (300ml) water
- 1 cup (240ml) coconut milk (from a can)
- 1 teaspoon fine sea salt
- Method: Heat coconut oil in a medium pot over medium-low heat. Add the rice and toast for a minute until all the rice grains are coated in oil and a little bit translucent. Add water, coconut milk, and salt. Bring to a boil, reduce the heat to very low, cover the pot with a lid and cook for 15 minutes. Take the pot off the heat and let rest for 10 minutes. Fluff the rice with a fork and cool down completely.
- Calories = 1 serving (1/3 of the recipe). This is only an estimate!
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