Shrimp and Pineapple Fried Rice

READY IN: 20mins
Recipe by evelynathens

This is not a cloyingly sweet recipe and it uses fresh rather than tinned pineapple. As in most asian-style recipes, you spend more time prepping than actually cooking so, once you're set up, this comes together really quickly. We love fried rice all sorts of ways. This is a good version.

Top Review by twissis

Kate will be pleased at yet another cross-cultural triumph - A Greek cook posts an Asian recipe prepared in Iceland by a transplanted American! I used all my creative power to make this happen, Ev. W/no steam equipment as “required” for the challenge, I rigged my own for the steamed rice portion of your recipe by propping a sieve w/the raw rice over a saucepan of boiling water. I used the lid to cover the contraption & soon had my steamed rice. The rest of the prep was a snap! I left out the jalepeno, added only mushrooms & the fried rice was great! Thx for posting. (btw chefs, I used canned pineapple, but pls don’t tell Ev. Okay?)

Ingredients Nutrition


  1. Peel pineapple and cut up into ½ inch pieces to measure 1 ½ cups.
  2. Combine pineapple, bell pepper, scallions and jalapeno.
  3. In a bowl, whisk together soy sauce, sugar, anchovy paste, turmeric and 1 tblsp water.
  4. In wok, heat 1 tblsp oil over moderate-high heat until hot but not smoking.
  5. Stir fry shrimp for 1 ½ minutes or until just firm and transfer to a bowl.
  6. Heat remaining 1 tblsp oil and stir fry garlic 5 seconds, or until golden.
  7. Add rice and stir-fry 30 seconds, or until rice is hot.
  8. Add soy mixture and fry 1 minute.
  9. Add pineapple mixture and shrimp.
  10. Stir-fry 1 minute.
  11. Stir in coriander.

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