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pineapple shrimp fried rice in a skillet

Pineapple Shrimp Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Thai


Add some excitement to your dinner routine with Pineapple Shrimp Fried Rice! With succulent shrimp, tangy pineapple chunks, and a medley of colorful veggies, it’s a delightful mix of sweet and savory in every bite!


Units Scale
  • 34 Tbsp. avocado oil or other high-heat oil
  • 3 large eggs, beaten
  • 1 lb. (26-30 count) shrimp, peeled and deveined
  • 2 cups chopped fresh pineapple
  • 1 red bell pepper, diced
  • 1 cup chopped green onions, white and green parts
  • 3 garlic cloves, minced
  • 4 cups chilled day-old rice
  • 23 Tbsp. soy sauce, plus more to taste
  • 23 tsp. Sriracha, plus more to taste
  • 1 lime, juiced
  • Chopped fresh cilantro, to taste
  • Kosher salt and fresh black pepper
  • Sesame oil, optional


  1. In a large bowl, toss the shrimp with 1/4 teaspoon salt and 1/4 tsp. black pepper. Set aside.
  2. In a large non-stick skillet or a large wok heat 1 tablespoon of oil over medium heat. Add the whisked eggs and cook, stirring, until the eggs are scrambled and lightly set. Transfer to a plate and if necessary, wipe the skillet with a paper towel.
  3. Increase the heat to a medium-high and add 2-3 tablespoons of oil. When the oil is hot, add the shrimp to the pan in a single layer. It should immediately sizzle on contact. Make sure not to overcrowd the shrimp. Cook for 1 minute per side. Transfer to a plate.
  4. Add pineapple and bell peppers and cook undisturbed for 3 minutes. If necessary, add more oil to the pan. Stir the pineapple mixture and continue cooking for an additional 2 minutes. The pineapple should be caramelized and the peppers tender. Add green onions and garlic. Cook, stirring, until fragrant, about 30 seconds. 
  5. Stir in rice and cook for about 1-2 minutes until heated through, while breaking up the rice with a spoon. Add soy sauce and Sriracha. Taste and season with salt and pepper as needed.
  6. Stir in scrambled eggs and shrimp. Squeeze 1/2 lime juice over the rice and add chopped cilantro. Taste and if necessary, add more soy sauce, Sriracha, or lime juice.  Optional, add 1-2 teaspoons of sesame oil over the rice right before serving. 


  • Shrimp: I tested this recipe with jumbo and extra-large shrimp. If you use anything smaller, keep an eye on your shrimp so it doesn’t overcook.
  • Pineapple: For best flavor, use fresh ripe pineapple. It will be much sweeter tasting than canned.
  • Rice: Leftover rice or day-old rice is best to use since it’s dried out. Fresh rice will turn out mushy or soggy due to having too much moisture.
  • Leftovers: Refrigerate leftovers in an airtight container for up to 3-4 days.


  • Serving Size: 1/6
  • Calories: 393
  • Sugar: 7.7 g
  • Sodium: 306.8 mg
  • Fat: 12.6 g
  • Carbohydrates: 47.5 g
  • Protein: 22.6 g
  • Cholesterol: 214.6 mg