Fried rice? Love it. Shrimp fried rice? Love it even more. Pineapple shrimp fried rice? Oh hell yeah! This is a wonderful recipe that I’ve been wanting to try out for a very long time, and it seems to be very popular in most Asian countries especially in Thailand. So I found a simple recipe online for a Pineapple Shrimp Fried Rice, and added my own usual twist to it. This recipe has a lovely combination of both sweet and spicy, and when you take a big spoonful of every ingredient in this dish, it’s an awesome flavor kick in your mouth. I would love for you to try out this recipe and let me know what you think. And the best part about this recipe, especially for a good photo opportunity, is taking your Fried Rice and putting it inside the Pineapple and eating out of it.

Ingredients (Serves 2)

Shrimp Marination:

250g large shrimp (peeled & deveined)
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Ginger (grated)
1/2 tsp Garlic (grated)
1/2 tsp Paprika Powder
1 tsp Light Soy Sauce
1 tsp Sriracha Sauce
1/2 Lemon (squeezed)
1/2 tsp Garlic Powder

1 cup Boiled Rice
1/2 Pineapple (Cut in half; see image; and scoop out 1/2 cup pineapple flesh and cut into cubes)
3 Green Onions (chopped)
1 tsp Garlic (finely chopped)
1 tsp Ginger (grated)
1 Carrot (chopped)
1/2 cup Green Peas
2 Red Chillies (chopped)
1 tsp Light Soy Sauce
1 tbsp Sriracha Sauce
1/2 tsp Fish Sauce
1 Egg (beaten)
1 tsp garlic powder



  1. First start with marinating your shrimp and let it marinate for an hour or so.
  2. Next take a pan/wok, turn on the flame and add your diced pineapple to it along with a little sriracha sauce, and let it cook & caramelize on high heat for about 1-2 minutes. Keep aside.
  3. Now jump onto your vegetables. Using the same pan or wok, add a little oil, put it in your green onions and your red chillies, and let it cook until onions are slightly softened. Then add your garlic and ginger, and let it cook until the raw smell of them is gone. Add your vegetables, carrots and peas, along with salt & pepper, and let it cook for about 2-3 minutes until carrots start to slightly soften up and cook through. Move the veggies to the outer side of the wok, and now add a little oil to the center of the wok and pour in your beaten egg. Let the egg fry for a while and then stir it like a scrambled egg. At this stage, add your light soy sauce, fish sauce and sriracha sauce and mix well until all the veggies and eggs absorb the sauce.
  4. Once your veggies and eggs are cooking with the sauce, add your boiled rice to this and stir around well. Add a little salt and pepper to the rice.
  5. While the rice is cooking, take another pan and heat it with oil. Add your marinated shrimp and let it cook for about 2-3 minutes till they turn slightly pink. Remember, shrimp/prawns cook very quickly so don’t overcook them by mistake.
  6. As soon as your shrimp is cooked, add it to the rice along with the pineapples and mix well. Cook for another minute or so, and then take your rice and add it to the scooped out half pineapple, and you’re done!

If you eat out of the pineapple, the rice gets a lot of that pineapple flavor from it and it’s a lovely mix of sweet and spicy, which is why I love this recipe!