This Hawaiian-inspired Shrimp Fried Rice is a colorful, tropical twist on the classic fried rice. Packed with shrimp, pineapple, vibrant veggies, and savory flavors, it’s quick and easy to prepare. You get a deliciously balanced meal in just 30 minutes, making it a perfect weeknight dinner or weekend treat. Plus, it’s better than takeout!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 3 to 4 tablespoons canola or vegetable oil (olive oil may be substituted)
- 1 to 2 tablespoons sesame oil
- 1 lb medium-large fresh shrimp (approximately 15-20 count shrimp), cleaned
- 1 medium red bell pepper, diced small
- 1 cup peas and diced carrots blend, frozen and thawed, or canned and drained
- ½ cup corn, frozen and thawed, or canned and drained
- 2 to 3 garlic cloves, finely minced or pressed
- 1 teaspoon ground ginger, or to taste
- 3 large eggs, lightly beaten
- 4 cups cooked rice (white rice preferred; long-grain or brown can also be used. Ready-to-serve rice pouches can save time)
- 1 to 1 ½ cups fresh diced pineapple (or 1 can of drained pineapple tidbits)
- 2 to 3 green onions, trimmed and sliced into thin rounds
- ¼ cup reduced-sodium soy sauce (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- Red chili flakes, optional for a bit of heat
Directions
- Heat the canola and sesame oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and cook for about 3 minutes, flipping halfway through. Don’t overcook. Once cooked, remove the shrimp with a slotted spoon, keeping the oils and juices in the skillet. Set shrimp aside.
- Add the diced red bell pepper, peas, carrots, and corn to the skillet. Cook for about 2 minutes until the vegetables begin to soften, stirring intermittently.
- Add the garlic and ginger to the vegetables and cook for another minute.
- Push the vegetables to one side of the skillet, and pour the beaten eggs on the other side. Cook the eggs, stirring as necessary to scramble.
- Lower the heat, add the cooked rice, and stir to combine. Let it warm through for 1-2 minutes. If the mixture seems dry, add a little more oil to taste.
- Add the shrimp back into the skillet along with the diced pineapple, green onions, soy sauce, pepper, and optional red chili flakes. Stir everything together until well mixed and heated through.
- Taste and adjust seasoning if necessary, adding more soy sauce if needed (about 1/3 cup is typical for this recipe).
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6 servings
- Calories: 350 kcal per serving
Variations
- Swap the shrimp for chicken, tofu, or another protein if you prefer.
- Use brown rice instead of white rice for a healthier, whole-grain version.
- Add some chopped cashews for an extra crunch.
Storage/Reheating
This dish is best served fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or a skillet with a little splash of water or oil to prevent the rice from drying out.
FAQs
Can I make this with cooked shrimp?
Yes, you can use pre-cooked shrimp, but be sure to add them at the end to avoid overcooking.
What type of rice should I use?
White rice is typically used for fried rice, but brown rice or even cauliflower rice can be used for a healthier alternative.
Can I make this dish vegetarian?
Yes! Simply omit the shrimp and add extra veggies, tofu, or tempeh for protein.
How can I make it spicier?
Add extra red chili flakes or even a splash of sriracha sauce to give it more heat.
Can I make this ahead of time?
This dish is best served fresh, but it can be prepared a few hours ahead and stored in the fridge. Just be sure to reheat it thoroughly before serving.
Conclusion
Hawaiian Pineapple Shrimp Fried Rice is a deliciously easy dish that brings vibrant, tropical flavors to your table in no time. Perfect for a quick dinner or a weeknight meal, it’s a fresh, light, and flavorful option that beats takeout any day. Try it and enjoy the sweet and savory balance of shrimp, pineapple, and veggies with every bite!
Print
Hawaiian Pineapple Shrimp Fried Rice
- Total Time: 30 minutes
- Yield: 6 servings
Description
This Hawaiian-inspired Shrimp Fried Rice is packed with shrimp, pineapple, and vibrant veggies. It’s easy, quick, and bursting with authentic flavor—better than takeout!
Ingredients
3 to 4 tablespoons canola or vegetable oil (olive oil may be substituted)
1 to 2 tablespoons sesame oil
1 lb medium-large fresh shrimp (approximately 15–20 count shrimp), cleaned
1 medium red bell pepper, diced small
1 cup peas and diced carrots blend, frozen and thawed, or canned and drained
½ cup corn, frozen and thawed, or canned and drained
2 to 3 garlic cloves, finely minced or pressed
* 1 teaspoon ground ginger, or to taste
3 large eggs, lightly beaten
4 cups cooked rice (white rice preferred; long-grain or brown can also be used. Ready-to-serve rice pouches can save time)
1 to 1 ½ cups fresh diced pineapple (or 1 can of drained pineapple tidbits)
2 to 3 green onions, trimmed and sliced into thin rounds
¼ cup reduced-sodium soy sauce (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
Red chili flakes, optional for a bit of heat
Instructions
1. Heat the canola and sesame oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and cook for about 3 minutes, flipping halfway through. Don’t overcook. Once cooked, remove the shrimp with a slotted spoon, keeping the oils and juices in the skillet. Set shrimp aside.
2. Add the diced red bell pepper, peas, carrots, and corn to the skillet. Cook for about 2 minutes until the vegetables begin to soften, stirring intermittently.
3. Add the garlic and ginger to the vegetables and cook for another minute.
4. Push the vegetables to one side of the skillet, and pour the beaten eggs on the other side. Cook the eggs, stirring as necessary to scramble.
5. Lower the heat, add the cooked rice, and stir to combine. Let it warm through for 1-2 minutes. If the mixture seems dry, add a little more oil to taste.
6. Add the shrimp back into the skillet along with the diced pineapple, green onions, soy sauce, pepper, and optional red chili flakes. Stir everything together until well mixed and heated through.
7. Taste and adjust seasoning if necessary, adding more soy sauce if needed (about 1/3 cup is typical for this recipe).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
