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Shrimp Pineapple Fried Rice is the most colorful dinner I pull out when I want to wow guests or just add a little tropical cheer to our weeknight routine. The contrast of sweet pineapple with savory shrimp, fluffy rice, and crunchy peanuts or cashews makes every bite irresistible. With a little planning ahead for day-old rice, you will have a restaurant-worthy Thai classic right at home.
The first time I made this, I scooped it right into a pineapple shell for my family and watched their faces light up. Now it is my go-to for dinner parties and even picky eaters never leave a crumb behind.
Ingredients
- Cooked jasmine rice: for fluffy texture and subtle floral aroma make sure it is cold and a day old for the best result
- Large shrimp: peeled and deveined for a tender sweet seafood bite select fresh if possible or high quality frozen
- Eggs: lightly beaten to add rich protein and golden color use the freshest you can find
- Fresh pineapple chunks: bring juicy sweetness use ripe fruit for maximum flavor
- Small onion: diced to build the base flavor look for firm onions with dry skin
- Garlic: minced for aromatic depth fresh cloves are best
- Carrot: diced for color and a touch of sweetness choose carrots that are firm and bright orange
- Green peas: for pop of freshness frozen or fresh work well
- Green onions: sliced to finish the dish with a mild bite look for bright green tops
- Vegetable oil: to fry and keep everything from sticking choose a neutral oil like canola or sunflower
- Soy sauce: for umami saltiness select good quality for richer taste
- Fish sauce: for signature Thai depth and savory aroma opt for a brand without additives
- Oyster sauce: for a glossy finish and bold flavor thicker sauce means better quality
- Curry powder: brings warmth and subtle spice use a fresh blend and store airtight
- Sugar: for a gentle balance to the sauces go for fine white sugar so it dissolves easily
- White pepper: for mild earthy heat always buy whole peppercorns and grind as needed
- Fresh cilantro: for zesty garnish use leaves and stems
- Cashews or roasted peanuts: for crunch and nutty richness toast lightly for extra flavor
- Lime wedges: to squeeze over at the table make sure they are juicy and bright green
Step-by-Step Instructions
- Prep the Rice:
- Spread your cooked jasmine rice on a tray and let it cool completely if not using day-old rice. Cold and dry grains give fried rice that signature fluffy separated texture. Never rush this step or the rice will turn mushy.
- Cook the Shrimp:
- Heat a tablespoon of vegetable oil in a large wok or skillet over high heat. Add your shrimp and stir often. Season them gently with a pinch of salt and pepper. Watch the color change to pink and opaque—about two to three minutes—then take them out and keep them close by.
- Scramble the Eggs:
- Lower the heat a touch. Swirl in a little more oil if the pan is dry. Pour in your beaten eggs and let them just set. Use a spatula to break them into soft curds. Remove the eggs before they get rubbery and set them with the shrimp.
- Stir-Fry the Base:
- Add another spoon of oil next. Drop in diced onion and minced garlic. Stir them around until the onion softens and smells sweet. Slide in your diced carrot and green peas and cook for two or three minutes so they are just tender but still fresh.
- Add the Rice and Seasoning:
- Raise the heat again. Tip in all your cooled jasmine rice. Use your spoon to gently break up any clumps and get the grains moving. Sprinkle in the soy sauce fish sauce and oyster sauce. Add your curry powder sugar and a pinch of white pepper. Toss everything until the rice is evenly coated and starting to turn golden with a bit of crisp at the bottom.
- Add Back Shrimp Eggs and Pineapple:
- Return your cooked shrimp and scrambled eggs to the pan. Drop in pineapple chunks and sliced green onion. Toss quickly for just one or two minutes so the pineapple stays juicy and the green onion remains bright. Do not overcook—just enough to heat everything and let flavors mingle.
- Garnish and Serve:
- Spoon the fried rice onto a platter or, for a big impression, scoop it into a hollowed-out pineapple shell. Shower with chopped cilantro and your choice of cashews or peanuts. Serve with fresh lime wedges for everyone to squeeze over their own bowl.
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I always look forward to using fresh pineapple in this dish. It reminds me of our family vacation to Thailand, where fruit vendors carved out pineapple boats on the beach. Now every time I make this recipe, my kitchen feels a little closer to the ocean.
Storage Tips
Leftover shrimp pineapple fried rice can be stored in an airtight container in the refrigerator for up to three days. When reheating, use a hot skillet to revive the flavors and crispness. Avoid microwaving too long to keep the shrimp tender. You can also freeze portions for up to two months, though the texture of shrimp and pineapple is best enjoyed fresh.
Ingredient Substitutions
No shrimp on hand Use diced chicken breast, tofu, or even roasted pork instead. For the veggies, bell peppers and snap peas work beautifully. Out of fish sauce Double the soy sauce or add a dash of coconut aminos for a different twist. If you cannot have nuts, simply leave out the peanuts or cashews and top with extra green onions.
Serving Suggestions
This fried rice makes a meal all by itself, but it also shines next to simple stir-fried greens or a cooling cucumber salad. For extra festivities, serve in individual pineapple shells at your next gathering. A sprinkle of crispy shallots and a dash of chili flakes can bring even more excitement to the table.
Cultural and Historical Context
Shrimp pineapple fried rice is a staple in Thai restaurants worldwide and a popular street food in coastal cities across Thailand. The combination of sweet pineapple and savory seafood reflects classic Royal Thai flavor balance. Serving fried rice in a pineapple shell started out as a clever way for Thai cooks to use every part of the fruit and instantly create a memorable presentation.
Frequently Asked Questions
- → What type of rice works best for this dish?
Day-old, cold jasmine rice is ideal, as it helps achieve a non-sticky, slightly crispy texture during stir-frying.
- → Can I use other proteins instead of shrimp?
Absolutely! Chicken, pork, or tofu are great alternatives, allowing flexibility for different preferences.
- → How do I prevent the rice from getting mushy?
Use fully cooled, preferably day-old rice, and stir-fry over high heat to keep the grains separate.
- → Are there ways to make this dish spicier?
Yes, add chili paste, fresh chilies, or extra curry powder during cooking to boost the heat level.
- → What are good garnish options?
Fresh cilantro, green onions, and a sprinkle of roasted cashews or peanuts add flavor, color, and crunch.
- → Is serving in a pineapple boat necessary?
It's optional, but serving in a hollowed-out pineapple creates a stunning, authentic presentation and enhances sweetness.