This 30 Minute Pineapple Shrimp Fried Rice is an easy weeknight dinner recipe you can put on the table in just half an hour! If you have cooked rice on hand it’s ready even faster.
I get very emotional about this recipe, because it’s something I’ve been making for years and years. Back in the day when I barely knew how to cook fried rice, let alone something elaborate like shrimp, I knew I had to learn feeding myself at some point.
At first I started off just cooking the rice and then making a stir-fry with a bag of frozen Asian vegetables and soy sauce. But soon I got better at cooking, more creative and more daring. And thus pineapple shrimp fried rice was born!
Recipe tips and tricks
Skillet
The most important thing here is to use a very large skillet. And by “very large” I mean huge. This is a high-volume recipe to begin with (the ingredients will cook down a bit), and you will just end up frustrated and with a big mess in the kitchen if your skillet is too small.
I’ve made this mistake many times before, and I ended up getting mad at myself every time.
Ingredients
I try to keep all my dinner recipes budget-, pantry- and normal-grocery-store friendly. This means that I usually don’t buy and use many specialty ingredients. This easy shrimp fried rice recipe for example uses standard long-grain rice you probably have in your pantry already.
For the fresh ingredients you’re free to use fresh or frozen shrimp, just make sure to thaw first if you choose to use frozen.
The pineapple can either be fresh or canned, I like either. Peas I always keep in my freezer, but feel free to use canned if that’s what you have!
Cooking temperatures
This is one thing that lead to many not-so-sucesful stir fried rice experiences for me.
The key with this particular recipe for shrimp fired rice is to get the skillet really, really hot for frying the shrimp, pineapple and veggies. Otherwise you will have lots of water coming out and everything will cook into a mush instead of fry.
Once you get to toasting the curry powder and frying the rice, you want your skillet to be medium hot, else the spices will burn and the rice will awkwardly pop in your pan!
Prepping ahead
If you don’t have cooked rice on hand, do make sure to prep all the other ingredients before heating your pan.
It’s incredibly stressful to pay attention to your shrimp not burning while also trying to chop up peppers and a pineapple at the same time.
In the beginning it seems like it will take more time, but trust me. It won’t.
And it’s not worth it to lose your mind over pineapple 😉
More takeout at home recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
30 Minute Pineapple Shrimp Fried Rice
Recipe details
Ingredients
- 4 cups cooked rice about 1 ½ cups uncooked
- 3 tablespoons oil
- 2 cloves garlic peeled and crushed
- 1 pound shrimp fresh or defrosted from frozen
- 3 large red peppers chopped
- 1 pound fresh or canned pineapple cubed
- 1 ½ cups frozen peas no need to defrost
- 3 teaspoons mild curry powder
- 3 limes
- salt & pepper to taste
Instructions
- If you’re staring with uncooked rice, prepare it according to what the instructions on the package say. Once it’s cooked, drain it well and rinse it under cold water for a few minutes.
- While the rice is cooking, prepare all your vegetables. Once everything is cut, heat a very large skillet over high heat. Add one tablespoon of oil and fry the garlic and the shrimp until it’s starting to brown, about 4-5 minutes. Add the peppers, pineapple and peas and continue frying, stirring often, until the peas are heated through and the pepper pieces are cooked. Remove everything from the pan and wipe it clean.
- Set the pan back over medium heat and add the remaining 2 tablespoons oil. Sprinkle in the curry powder and post it until you can start to smell it. Add the drained rice to the pan and stir-fry it for 4-5 minutes. Add the shrimp mixture back into the pan, increase the heat to high and heat everything through. Once the pan is sizzling hot, squeeze the juice of 2 limes over the pan. Toss, check for seasoning, and serve immediately with the remaining lime.
Nutrition
More recipe information
I first published this recipe on Savory Nothings on 07/01/2014 (my first recipe post!). I updated the recipe, the photos and the text on 01/07/2016.
Jill says
I am a 65 year old “new mom” . Just adopted my two year old grandson. He is Down syndrome and our joy. But his eating is coming slow. Still eating puréed food, but we are getting there. Your shrimp pineapple rice wood be perfect for me and my husband. Looks great, sounds easy enough, and it goes a long way. Can’t wait to try it.
Nora says
Thanks for sharing, Jill! I hope you’ll like the fried rice.
Rachel @ Bakerita says
This is some gorgeous fried rice, and I’m glad you reposted so that it gets the love that is DEFINITELY deserves!! The color is stunning and all of the flavors sound fantastic!
Alyssa @ My Sequined Life says
I’m a fried rice novice when it comes to making it at home, but I can put away a good portion of it when it’s served. This pineapple shrimp version makes me want to get in the kitchen and make it for dinner!
Liz @ Floating Kitchen says
This looks so delicious, Nora! I can’t wait to try it out! And I agree – a big, sharp knife is key to getting things done quickly in the kitchen. I can’t stand cooking at my parents house, because all their knifes are dull and it drives me crazy!
Stacey @ Bake.Eat.Repeat. says
I actually only made fried rice for the first time a couple of years ago, and then couldn’t believe it took me so long to make it! It’s so good, and so easy – definitely wishing I hadn’t waited so long to make it! This version looks fantastic – I can’t wait to try it!
Izzy @ She Likes Food says
I’ve been living off of fried rice the last few days! I’ve never put curry or shrimp into it before though and I bet this fried rice tastes amazing! I would be so happy to have a meal like this ready in 30 minutes 🙂
Brielle @ Breezy Bakes says
Pineapple and shrimp sounds so tropical!!! I love how you break down this recipe with tips and advice. Super simple to follow and an easy read. Pinning this!
Medha @ Whisk & Shout says
Pineapple fried rice is just the best! Deliciousness 🙂
marcie says
I love shrimp, Nora! The pineapple and curry powder sound so delicious in this fried rice — the sweet and savory combination is my favorite! Loving this 30-minute meal!
Kelly says
Pineapple fried rice a favorite around here! Yours looks so flavorful and perfect, Nora! The curry and shrimp are such a great addition! This would be gone in no time at our house!
Annie says
Oh my!! This looks just scrumptious! I have made a pineapple fried rice before but never with shrimp and curry powder! What a clever idea! I am always looking for easy, healthy meals so this is just perfect!
Kristine | Kristine’s Kitchen says
I love the pineapple in this fried rice! You’ve included so many great tips and tricks, in this post, too! I’m getting hungry! 🙂
Sarah @Whole and Heavenly Oven says
Oh my gosh, yes!! This fried rice is everything!! I seriously love how awesome the pineapple sounds with all that curry flavor! I’m totally contemplating making this winner for dinner tonight. 😀
Gayle @ Pumpkin ‘N Spice says
I can see why you’ve been making this recipe for years, Nora! It looks absolutely amazing! I have a soft spot for fried rice, especially homemade version. I’ve never made my own with shrimp before! I definitely need to try this out, as I love the ease and flavors of this recipe. Perfect for 30 minute Thursday! 🙂
Kate @ Framed Cooks says
I just happen to have ALL these ingredients in my kitchen right this minute – I think it must be a sign!! Pineapple shrimp fried rice, here I come!