Hawaiian Pineapple Shrimp Fried Rice
This tropical-inspired Hawaiian Pineapple Shrimp Fried Rice is loaded with sweet pineapple chunks, juicy shrimp, fluffy rice, and a savory soy sauce glaze. It’s the perfect balance of sweet and salty flavors and it comes together in under 30 minutes!
Ingredients
- For the Fried Rice:
- 2 tbsp vegetable oil divided
- 1 lb large shrimppeeled and deveined
- Salt and black pepper to taste
- 2 garlic cloves minced
- 1 small onion diced
- 1 red bell pepper diced
- 1 cup diced pineapple fresh or canned, drained
- 3 cups cold cooked jasmine rice preferably day-old
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 eggs lightly beaten
- 2 green onions chopped
- ¼ cup roasted cashews or macadamia nuts optional
Instructions
- Cook the Shrimp:
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
- Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque.
- Remove shrimp from the pan and set aside.
- Sauté the Veggies:
- In the same pan, add the remaining tablespoon of oil.
- Add onion, garlic, and bell pepper, and cook for 2–3 minutes until fragrant.
- Stir in the pineapple and cook another 2 minutes for caramelized edges.
- Add the Rice:
- Add the cold jasmine rice to the pan and break up any clumps.
- Pour in soy sauce, oyster sauce, and sesame oil. Stir well to coat evenly.
- Add the Eggs:
- Push the rice mixture to one side of the pan and pour in the beaten eggs.
- Scramble until cooked, then stir to combine with the rice.
- Combine and Serve:
- Return shrimp to the pan and toss everything together.
- Stir in chopped green onions and roasted cashews.
- Serve hot with a squeeze of lime juice if desired.
Notes
- Use day-old rice for the best texture freshly cooked rice tends to get mushy.
- Swap shrimp for chicken or tofu for variation.
- Add chili flakes or sriracha for a spicy kick.