Pineapple Fried Rice
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Pineapple Fried Rice – A Hawaiian-inspired shrimp fried rice recipe that’s EASY, ready in minutes, and has so much authentic flavor!! A family favorite that’s better-than-takeout!!
Hawaiian Pineapple Fried Rice Recipe
Making fried rice at home that tastes just as good or even better-than-takeout is fast, easy, and comes together in minutes.
They’re some of the most popular recipes on my site and have been for years!
This version has what I like to think of as a Hawaiian twist because of the shrimp and pineapple. The sweetness of the pineapple contrasted with the soy sauce is just perfect.
Also incorporated are pieces of red bell peppers, peas, carrots, corn, and scrambled eggs for lots of hidden gems of texture and flavor within every bite of this pineapple shrimp rice.
Ingredients in Pineapple Fried Rice
To make this better-than-takeout pineapple fried rice, you’ll need the following ingredients:
- Canola or vegetable oil (olive oil may be substituted)
- Sesame oil
- Fresh shrimp
- Red bell pepper
- Peas and carrots, blend
- Cooked rice
- Green onions
- Reduced-sodium soy sauce
- Black pepper
- Red chili flakes, optional
How To Make Easy Pineapple Fried Rice
Add oils to a large skillet, add the shrimp, and cook them for about 3 minutes, or just until done. These are not particularly big shrimp and will cook through very quickly and you don’t want to overcook them.
Remove the shrimp with a slotted spoon leaving behind the oils and juices and set them on a plate.
To the skillet, add the red bell pepper, peas, carrots, corn, and cook them briefly before adding the garlic and ginger. I used dried ground ginger but fresh is great if you have it on hand.
Push everything to one side of the skillet, crack three eggs on the bare side, and scramble them.
Add in cooked rice, the cooked shrimp, pineapple, green onions, drizzle everything with soy sauce, add a bit of black pepper, and red chili flakes if you want a bit of heat. I love heat so they’re a must for me, but of course optional.
What Kind Of Shrimp To Use
I recommend fresh U15-20 size shrimp. They’re a nice size for the fried rice – not too small and not too large. You want bite-sized shrimp.
As a second option, you could also use bagged frozen, uncooked shrimp that you thaw and drain first before beginning this recipe.
If all you have access to is previously cooked frozen shrimp, then I recommend thawing and draining them, and in the beginning step of the recipe, add them to the skillet for one minute tops, just enough to warm them through but you’re not actually cooking them, since they’ve already been cooked and you don’t want them to turn rubbery by cooking them more.
What Kind Of Rice To Use
To save time, I use two 8-ounce packets of Uncle Ben’s Ready Rice that I cook for 90 seconds in my microwave before adding to the skillet.
If you want to prepare rice on your own first for this recipe, of course, be my guest. Use white, brown, long grain, etc. or whatever is your favorite rice.
Some people say that cold, leftover rice works best for making fried rice but I never have cold rice sitting around in my fridge and use warm-from-the-microwave rice and it works just fine.
What Kind Of Pineapple To Use
I used fresh pineapple because it’s a star ingredient in this recipe.
You could also use canned pineapple tidbits. As a last resort frozen pineapple is okay if that’s all you have.
Can I Make This With Chicken or Tofu?
Yes! By all means you don’t have to use shrimp and can swap in chicken or tofu, or make a combination of any of the above.
I would follow the overall guideline for my Easy Better-Than-Takeout Chicken Fried Rice recipe if you’re using chicken or tofu, making sure you start with pressed extra-firm tofu.
When I have some leftover rotisserie chicken in my fridge, I’ve made this as a shrimp and chicken combo and it’s wonderful.
- 3 to 4 tablespoons canola or vegetable oil (olive oil may be substituted)
- 1 to 2 tablespoons sesame oil
- 1 pound medium-large fresh shrimp*, cleaned (approximately 15-20 count shrimp)
- 1 medium red bell pepper, diced small
- 1 cup peas and diced carrots blend (frozen and thawed; or canned and drained)
- 1/2 cup corn (frozen and thawed; or canned and drained)
- 2 to 3 garlic cloves, finely minced or pressed
- 1 teaspoon ground ginger, or to taste
- 3 large eggs, lightly beaten
- 4 cups cooked rice (I use white; long-grain, or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
- 1 to 1 1/2 cups fresh diced pineapple (one 8-ounce can drained pineapple tidbits may be substituted)
- 2 to 3 green onions, trimmed and sliced into thin rounds
- 1/4 cup reduced-sodium soy sauce*, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- red chili flakes, optional and to taste for a bit of heat
- To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
- Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Turn the heat to low, add the cooked rice, stir to combine, and allow it to warm through for a minute or two. Tip - If mixture seems at all dry, add additional oil to taste.
- Add the shrimp back in, the pineapple, green onions, evenly drizzle with soy sauce (use less at first if you're very sensitive to salt or soy sauce), evenly season with pepper, and optional red pepper flakes, and stir to combine. Taste and check for seasoning balance. If desired, add additional soy sauce to taste (I find it necessary to use about 1/3 cup in total for this recipe). Recipe is best warm and fresh but will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months.
Adapted from Easy Better-Than-Takeout Shrimp Fried Rice
Read blog post about working with frozen shrimp if you're not using fresh - either frozen raw shrimp or cooked and frozen - as well as making a combo fried rice with chicken and/or tofu.
Make sure to use reduced-sodium soy sauce. I have tried with regular soy sauce and find it to be overly salty.
Amount Per Serving: Calories: 356Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 427mgCarbohydrates: 42gFiber: 3gSugar: 5gProtein: 10g
Favorite Fried Rice Recipes:
Easy Better-Than-Takeout Shrimp Fried Rice – One-skillet, ready in 20 minutes, and you’ll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!
15-Minute Hawaiian Sheet Pan Shrimp — Juicy pineapple, tender shrimp, and rice with a touch of heat and tons of tropical FLAVOR!! Made on ONE sheet pan, ready so FAST, and perfect for busy weeknights!!
Easy Better-Than-Takeout Chicken Fried Rice – One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!
15-Minute Sheet Pan Chicken Fried Rice – Easy HEALTHIER “fried rice” that’s actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!! Perfect for busy weeknights and a family FAVORITE!!
Skinny Chicken Fried Cauliflower Rice – Even people who don’t like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes!! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!!
Sheet Pan Jambalaya – The EASIEST and BEST recipe for jambalaya you’ll ever taste that’s ready in 20 minutes!! Juicy sausage and shrimp with tender rice and the PERFECT amount of kick will keep you going back for more!!
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