Can I substitute the shrimp with another protein?

Absolutely! Pineapple Shrimp Fried Rice is super versatile, so feel free to mix things up! Swap out the shrimp for some chicken or tofu, or load it up with extra veggies to keep it vegetarian. Just remember to keep an eye on the cooking time to make sure your protein is cooked through.

Can I use canned pineapple instead of fresh?

Yes, if you don't have fresh pineapple at hand, canned pineapple can work if you're in a pinch. But do try to get fresh pineapple – it’s just so much better than its canned counterpart. If you have to use canned, just remember to give it a good drain before adding it to your fried rice. We want to avoid any extra liquid messing with the texture of our dish.

Can I use freshly cooked rice instead of day-old rice?

Absolutely! If you don't have day-old rice on hand, feel free to use freshly cooked rice. Just make sure to let it cool down and dry out for a bit before using it in the recipe. This will help stop the grains from sticking together and becoming mushy. So go ahead and cook up that rice, let it cool off, and you're good to go!

Can I use brown rice instead of white rice?

Yes! While we use white rice in our recipe, you can easily swap it out with brown rice if you want to go healthier. Brown rice brings a slightly nutty flavor and packs in more fiber and nutrients. Just keep in mind that it takes a little extra time to cook.

Pineapple Shrimp Fried Rice

Description

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!

Ingredients

Units Scale

3–4 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
2–3 Tbsp. soy sauce, plus more to taste
2–3 tsp. Sriracha, plus more to taste
1 lime, juiced
Chopped fresh cilantro, to taste
Kosher salt and fresh black pepper
Sesame oil, optional

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Instructions

In a large bowl, toss the shrimp with 1/4 teaspoon salt and 1/4 tsp. black pepper. Set aside.
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.
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.
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.
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.
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.

Notes

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.

Nutrition

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