Pineapple Shrimp Fried Rice is a quick and easy dish to make. The pineapple gives this dish sweetness. Every bite has crushed pineapple mixed with jasmine rice. My husband, Jeff, loves pineapple, so he really liked this dish.
I use crushed pineapple when I make this dish. If you prefer larger pieces of pineapple, you can use pineapple tidbits. I usually have crushed pineapple on hand, so crushed pineapple is what I use in recipes.
I used jasmine rice in this dish. Jasmine rice is a bit sweet on its own. It has a light and fluffy texture and it stays firm when used in fried rice, as long as the rice is cold, and cooked.
When using any rice in a fried rice dish, make the rice ahead of time and give it time to get cold in the refrigerator. Rice that is warm will get mushy when added to fried rice. I have used leftover Coconut Jasmine Rice in this dish and it works well.
I usually make rice in a rice pot, which makes a lot of rice. It is more than what Jeff and I will eat with a single meal. I refrigerator the leftover rice and will make fried rice with it the next day.
As a side note, rice, both cooked and uncooked, will freeze well. My mother kept most of her uncooked rice in the freezer. I prefer to cook the rice, refrigerate it overnight, then freeze it in individual portions for later use. If, I am not using the rice in a fried rice dish. 🙂
Pineapple Shrimp Fried Rice does not have flavors that I expect from traditional fried rice. One flavor that I like in traditional fried rice is sesame. There is no sesame in this dish.
If you like a more traditional fried rice, check out Shrimp Fried Rice. It includes egg, vegetables and traditional fried rice flavors.
I hope you enjoy the Pineapple Shrimp Fried Rice!
Pineapple Shrimp Fried Rice
- 2 cups cooked jasmine rice, cold Or your favorite rice. The rice should be refrigerated and cold or it will get mushy when added to this dish.
- 20 ounces crushed pineapple, drained Pineapple tidbits are good, too.
- 1/4 cup chopped onion
- 1 teaspoon dried parsley
- 1/4 teaspoon chili powder
- 1 1/2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 pound shrimp. peeled and deveined
- 2 tablespoons vegetable oil, divided You can use olive oil, or your preferred oil. Use more or less as needed.
- 1 tablespoon minced garlic
- Combine the pineapple, onion, parsley and chili powder in a bowl. Set aside.
- In a small bowl, combine the soy sauce and sugar. Set aside.
- Heat one tablespoon of the oil in a skillet.
- Add the shrimp then saute until done.
- Remove the shrimp from the skillet then set aside.
- Add the remaining oil, if needed, then saute the garlic until golden brown.
- Add the cooked rice, stir to combine. Stir occasionally until the rice is warmed. Break up any clumps of rice.
- Stir the soy sauce mixture then add to the skillet. Stir to combine.
- Add the shrimp and pineapple mixture. Stir to combine.
- Heat thoroughly then serve.