Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet, and spicy. Serve it in hollowed-out pineapples for a beautiful presentation!
Prep Time: 15 minutes | Cook Time: 15 minutes | Yields: 4 servings
Ingredients
- 3 cups cooked rice (from about 1 ½ cups uncooked)
- 1 teaspoon oil
- 1 ¼ lb (600 g) large peeled and deveined shrimp, chopped into chunks
- 1 ½ cups fresh pineapple, diced (from about 2 small pineapples)
- 5 large scallions (green onions), chopped
- 3 cloves garlic, minced
- 1 fresh chili pepper or jalapeño, chopped
- 1 tablespoon soy sauce (or more to taste)
- 1 teaspoon fish sauce
- Cilantro for garnish
Instructions
Prepare the Rice and Pineapple
Cook the rice according to package directions and set aside to cool.
If making pineapple bowls: Cut each pineapple in half lengthwise and hollow out both halves to create 4 bowls.
Cut a thin slice off the bottom of the pineapple shells to create a flat, stable base.
Chop the removed pineapple flesh into small pieces and set aside.
Cooking
Heat a nonstick wok over high heat; when hot, add the oil.
Add the shrimps and cook for 3 to 5 minutes until they are just opaque. Remove from the wok and set aside.
Add the scallions, chili, and garlic to the wok. Sauté for about 1 minute.
Add the rice and the pineapple pieces, then stir a few times to combine.
Add the soy sauce and fish sauce. Stir to mix all the ingredients well and cook for another 30 seconds.
Assembly
Garnish with fresh cilantro before serving.
Divide the mixture and transfer it into the hollowed-out pineapple bowls.
Inspired from: Skinny Taste