Shrimp Pineapple Fried Rice

This tropical Shrimp Pineapple Fried Rice will transport you to Thailand in every bite! Make this dish using leftover rice, shrimp, veggies and serve it on a gorgeous homemade pineapple plate. It is a simple impressive dish that is sure to delight friends and family over dinner.

Brighten up your dinner table with this beautiful, vibrant Thai-inspired pineapple fried rice dish! In Thailand, pineapple fried rice is known as khao phat sapparot and is one of the many common fried rice dishes of Thailand. Some people claim that pineapple fried rice originates from Thailand while others believe it was made by Chinese people who lived in Thailand. Nevertheless, this dish is a showstopper and will surely become a new favorite on your menu!

The secret ingredient in this recipe is curry powder! Curry powder gives the fried rice a delightful golden-yellow color as well as a tasty curry flavor. Curry powder is a popular ingredient used in Southern Thai dishes as this region has a strong Malaysian influence.

You can serve this dish on plates or you can get creative and make some pineapple bowls! All you need to do is remove the flesh and you are good to go. You can also add some cashew nuts to this dish to make authentic pineapple fried rice with shrimp.

You'll also enjoy this Vietnamese Shrimp Rice Paper Rolls, Thai Shrimp Coconut Curry and Simple Prawn Fried Rice Recipe.

Pineapple Fried Rice Ingredients

• Shrimp: Large fresh or frozen shrimp are a great choice for this dish. If you are using frozen shrimp defrost and deviened before use.
• Eggs: Add freshly cooked eddgs to the fried rice.
• Garlic powder: For taste and flavour
• Garlic cloves: Fresh garlic is best for this recipe but you can also use powdered garlic if you don't have fresh garlic cloves on hand.
• Ginger: Fresh ginger add delcious sweet and smokey flavors to this dish but you can use store bought ginger paste if you don’t have fresh ginger instead.
• Rice: Tradiationally East Asian fried rice dishes are made using cooked white rice that is at least one day old. This prevents the rice from being too soggy and soft when it is fried. However, if you are desparate and don't have any old rice then use freshly cooked rice that is not too soft or moist.
• Soy sauce: You can use dark soy sauce or light soy sauce for this recipe. 
• White pepper: For taste
• Fish sauce: Fish sauce gives this recipe a wonderful savory flavor and can be easy to find in most supermarkets or Asian grocery stores. 
• Oyster sauce: Is a popular savory liquid ingredient used in Asian cooking and it can be found in most supermarkets or Asian grocery stores.
• Honey: This adds a sweet flavour to the rice and you can adjust the amount depending on how sweet you’d like your dish to be.
• Curry powder: This is the secret ingredient in this recipe and should not be left out or substituted for best results.
• Peas: Add frozen or fresh peas.
• Red bell pepper: Feel free to swap with green or yellow bell peppers or use a mix of the three peppers.
• Pineapples: Fresh pineapples are best for this recipe.
• Chilies: This is completely optional but is useful if you’d like some heat in your rice.
• Scallions: For garnishing.
• Vegetable oil: For the stirfry.
• Cashew nuts (optional): Add them to make this dish authentic and add some crunch.

How to Make Shrimp Pineapple Fried Rice

1. First marinate the shrimps in 1 tablespoon of soy sauce and white pepper. Pop this into the fridge while you prepare the other ingredients. 

2. Next, prepare the sauce for the pineapple fried rice by mixing together in a clean bowl, soy sauce, fish sauce, honey, white pepper and curry powder. Set this aside for later.

3. Prepare your pineapple by cutting one large pineapple in half.

4. Using your knife to cut a rectangle along the pineapple flesh. Cut the pineapple flesh into cubes and use a spoon to take out the pineapple flesh and set aside for later. Now you should have two empty pineapple plates.

5. Heat oil in a large wok. Pour your eggs into the wok and cook for 2-3 minutes or until set. Remove from the pan and chop roughly and set aside.

6. Then add a bit more oil if necessary. Add shrimp and cook on both sides for 2-3 minutes and remove from the pan. Add your garlic and ginger to the wok and cook until fragrant.

7. Add cooked rice and stir. Then add peas, peppers and stir.

8. Then, pour in the soy sauce mixture and stir until combined.

9. Finally, add shrimp, chopped egg pieces, pineapple chunks, chilies and stir until done.

10. Finally, scoop the pineapple fried rice into the pineapple plates, garnish with scallions, cilantro and serve!

Top Tips

Cooked rice: For the rice, you should use cooked rice which is 1-2 days old for best results. This type of rice has the best texture for stir-frying.

Soy sauce mixture: Taste and alter the soy sauce mixture according to your personal taste. For example, add more pepper for spicier rice, more honey for a sweeter taste etc.

Vegetables: I used peas and red bell peppers as my vegetables but you can also add carrots or skip the veggies entirely if you are not a fan.

Chilies: Adding chilies to this recipe is optional. 

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Thai Shrimp Pineapple Fried Rice

Jen Sim

This tropical Thai Shrimp Pineapple Fried Rice will transport you to Thailand instantly! Make this dish using leftover rice, shrimp veggies and serve it on a gorgeous homemade pineapple plate. It is a simple impressive dish that is sure to delight friends and family over dinner.

5 from 10 votes

Print Pin Rate

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Thai

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 842kcal

Author: Jen Sim

Equipment

• ▢
  1 chopping board
• ▢
  1 Large wok or pan
• ▢
  1 Chefs knife

Ingredients

• ▢ 3 eggs beaten
• ▢ 1 cup of shrimp
• ▢ A pinch of garlic powder
• ▢ 3 garlic cloves
• ▢ 1.5 teaspoon of ginger
• ▢ 4 cups of rice cooked
• ▢ 1 teaspoon and 2.5 tablespoon of soy sauce
• ▢ ⅓ teaspoon of white pepper
• ▢ 1 tablespoon of fish sauce
• ▢ 1 tablespoon of oyster sauce
• ▢ 1 tablespoon of honey
• ▢ 2 teaspoon of curry powder
• ▢ ¼ cup of peas
• ▢ ¼ cup of chopped red bell pepper
• ▢ 1.5 cups of pineapples
• ▢ 3 red chilies chopped
• ▢ 2-3 scallions
• ▢ Vegetable oil

Instructions

• Marinate shrimp with 1 teaspoon of soy sauce, white pepper to taste and a pinch of garlic powder. Refrigerate while you prepare the other ingredients.
• Prepare sauce for pineapple fried rice. Add soy sauce, white pepper, fish sauce, oyster sauce, honey and curry powder to a medium sized bowl and stir until well combined. Set aside for later.
• Cut 1 large pineapple in half and use a knife to carve a large rectangular outline along the flesh of the pineapple pieces. Cut the pineapple into cubes and use a spoon to remove the chunks. Remove the pineapple cubes and save them for later. Once the pineapple flesh has been removed you should have a pineapple plate.
• Heat a few drops of oil in a large wok. Pour in eggs and cook for 2-3 minutes or until done. Remove eggs from the pan, roughly chop and set aside for later.
• Add more oil if necessary and cook shrimp for 2-3 minutes on each side or until done. Remove from the wok and set aside for later.
• Add chopped garlic and ginger to wok and cook until fragrant. Then add cooked rice and stir.
• Next, add peas, red bell peppers and stir. Pour in soy sauce mixture and stir until well combined.
• Add shrimp, chopped egg pieces, pineapple chunks, chilies and stir until done.
• Finally, scoop the pineapple fried rice into the pineapple plates, garnish with scallions, cilantro and serve.

Notes

Cooked rice: For the rice, you should use cooked rice which is 1-2 days old for best results. This type of rice has the best texture for stir-frying.

Soy sauce mixture: Taste and alter the soy sauce mixture according to your personal taste. For example, add more pepper for spicier rice, more honey for a sweeter taste etc.

Vegetables: I used peas and red bell peppers as my vegetables but you can also add carrots or skip the veggies entirely if you are not a fan.

Chilies: Adding chilies to this recipe is optional. 

Nutrition

Serving: 394g | Calories: 842kcal | Carbohydrates: 151.62g | Protein: 22.9g | Fat: 5.27g | Saturated Fat: 2.996g | Polyunsaturated Fat: 0.938g | Monounsaturated Fat: 4.032g | Trans Fat: 0.067g | Cholesterol: 203mg | Sodium: 832mg | Potassium: 494mg | Fiber: 7.2g | Sugar: 27.01g | Vitamin A: 743IU | Vitamin C: 70.6mg | Calcium: 107mg | Iron: 9mg

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