Easy Shrimp and Pineapple Fried Rice is a quick and easy weeknight meal full of fresh, briny gulf shrimp and pineapple chunks bursting with juicy sweetness that your family will love!
You too will love this dish because not only is it easy to make, it takes less than 25 minutes to get this beautiful and delicious one-skillet meal on the table! It’s also really versatile and if you want to ramp up the nutrition quotient, you can always add some frozen peas, grated carrots or broccoli.
Another bonus, except for the shrimp, you probably already have all of the ingredients for Easy Shrimp and Pineapple Fried Rice in your pantry or refrigerator. And, if you are like me, well you always have a bag of frozen shrimp in the freezer just waiting for yummy quick meals you can whip up like this one.
If you like shrimp, and you know I do, and you like pineapple, I mean really, who doesn’t like pineapple, well you have got to try this fabulous dish as soon as tonight!
If you this shrimp recipe, you might also like these quick, easy and popular recipes: Spicy Shrimp and Broccoli Stir Fry, Delicious Shrimp and Blue Cheese Pasta, and Roasted Shrimp and Orzo Pasta Salad.
How to make Easy Shrimp and Pineapple Fried Rice
The ingredients for Easy Shrimp and Pineapple Fried Rice recipe are: rice (to make it really easy, I use “boil-in-bag” rice, but you can use any type of rice you like or have on hand*), fresh or frozen gulf shrimp, canned pineapple tidbits, fresh chives, fresh parsley, crushed red pepper flakes, olive oil, garlic, low sodium soy sauce and sugar.
Prepare rice according to the directions on the package, set aside.*
While the rice is cooking, combine the pineapple and juice, chives, parsley, and crushed red pepper flakes in a bowl and set aside.
Add 1 tablespoon of oil to a large skillet over medium-high heat. When the oil is hot, add the shrimp and sauté for about 3 minutes total, or until the shrimp are cooked. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and heat the remaining 2 tablespoons of oil. Add the garlic and cook, stirring frequently for 30 seconds to 1 minute or until it is fragrant.
Add the rice, soy sauce, and sugar. Cook, stirring constantly, until thoroughly heated. Add the pineapple mixture and shrimp and cook for another minute or so until everything is thoroughly heated.
Serve immediately.
Notes: *You can substitute 1 cup of uncooked rice and prepare it according to the directions on the package.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings | 4 servings |
- 2 boil-in-bags of Basmati Rice*
- 20 oz can pineapple tidbits or chunks in pineapple juice undrained
- 1 Tbsp chives chopped
- 1 Tbsp fresh parsley chopped
- 1/2 tsp dried crushed red pepper flakes
- 1-1/2 lb fresh or frozen gulf shrimp peeled, deveined with the tails removed
- 3 Tbsp olive oil divided
- 2 cloves garlic minced or grated
- 1/4 cup low-sodium soy sauce
- 1 tsp sugar
Ingredients
|
- Prepare rice according to the directions on the package, set aside.
- While the rice is cooking, combine the pineapple and juice, chives, parsley, and crushed red pepper flakes in a bowl and set aside.
- Add 1 tablespoon of oil to a large skillet over medium-high heat. When the oil is hot, add the shrimp and sauté for about 3 minutes total, or until the shrimp are cooked. Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium and heat the remaining 2 tablespoons of oil. Add the garlic and cook, stirring frequently for 30 seconds to 1 minute or until it is fragrant.
- Add the rice, soy sauce, and sugar. Cook, stirring constantly, until thoroughly heated. Add the pineapple mixture and shrimp and cook for another minute or so until everything is thoroughly heated.
Notes: *You can substitute 1 cup of uncooked rice and prepare it according to the directions on the package.
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