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Hawaiian Pineapple Shrimp Fried Rice
4.6 from 114 votes

Hawaiian Pineapple Shrimp Fried Rice

Hawaiian Pineapple Shrimp Fried Rice combines shrimp, colorful vegetables, and sweet pineapple with rice, cooked together in a blend of canola and sesame oils. The shrimp are pan-seared and removed while vegetables are sautéed, then eggs are scrambled directly in the pan. Finished by stirring in pineapple, green onions, soy sauce, and seasonings, this fried rice balances savory and sweet notes with tender shrimp and crisp-tender vegetables.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 356 kcal
Course: Lunch
Cuisine: Asian

Ingredients

  • 3 to 4 tablespoons canola oil olive oil may be substituted, or vegetable oil
  • 1 to 2 tablespoons sesame oil
  • 1 pound Shrimp cleaned (approximately 15-20 count shrimp, medium-large, fresh
  • 1 red bell pepper diced small, medium
  • 1 cup peas frozen and thawed; or canned and drained, diced, blend
  • 1 cup carrot frozen and thawed; or canned and drained, diced, blend
  • ½ cup corn frozen and thawed; or canned and drained
  • 2 to 3 garlic finely minced or pressed, cloves
  • 1 teaspoon ground ginger or to taste
  • 3 egg lightly beaten, large
  • 4 cups 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, cooked
  • 1 to 1 ½ cups pineapple one 8-ounce can drained pineapple tidbits may be substituted, fresh, diced
  • 2 to 3 green onions trimmed and sliced into thin rounds
  • ¼ cup soy sauce or to taste, reduced-sodium
  • ½ teaspoon black pepper or to taste, freshly ground
  • red chili flakes optional and to taste for a bit of heat

Instructions

    Cup of Yum
  1. 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.
  2. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  3. Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  4. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  5. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  6. 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.
  7. 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.
  8. 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).
  9. Adapted from Easy Better-Than-Takeout Shrimp Fried Rice

Notes

  • Use reduced-sodium soy sauce to avoid excess saltiness in the fried rice.
  • If using frozen shrimp, thaw properly to maintain texture; information on handling various shrimp types is available in the blog post linked with the recipe.
  • Leftovers keep well for up to 3 days refrigerated and can be frozen up to 3 months for convenience.

Nutrition Information

Serving 1 Calories 356kcal (18%) Carbohydrates 42g (14%) Protein 10g (20%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 13g (76%) Cholesterol 95mg (32%) Sodium 427mg (18%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 356

% Daily Value*

Serving 1
Calories 356kcal 18%
Carbohydrates 42g 14%
Protein 10g 20%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 13g 76%
Cholesterol 95mg 32%
Sodium 427mg 18%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.