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Pinneapple Fried Rice with Shrimps

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The Rice
1 cup Brown Rice
1 cup or 1 small pineapple Pineapple
1/2 cup Chicken Broth
1 cup Peas
1 medium Red Bell Pepper
1 big Spring Onion
2 large Egg
150 gr Cashew Nuts
1 tbsp Soy Sauce salty
1 tbsp Hoisin Sauce
1 tbsp Fish Sauce
2 tbsp Sweet Chili Sauce
1/8 tsp Cayenne Pepper
5 drops, optional Sriracha
1 tbsp Sunflower Oil
The Shrimps
500 gr, cleaned Shrimps
2 cloves Garlic
2 tbsp Butter
1/4 tsp Garlic Salt

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Pinneapple Fried Rice with Shrimps

  • Healthy
  • 20 min
  • Serves 4
  • Easy


Dutch people adore Thai food and even if I am really not used to combine sweet fruit and salty dishes, since I have been living here I tried to experiment as much as I could. And this is one of those recipes that just works perfect for me. It has a beautiful sweet-sour balance and the soy-saltiness together with the garlic-spicyness makes a great melange out of all these ingredients.


But, all in all, it is that time of the year when pineapple is (finally) affordable again in the supermarkets and I just could not say no to the occasion of trying some Thai food. I never ate this dish in an original restaurant so I tried to follow multiple recipes and adapt it to our taste and to be very honest, I don’t know if it tastes like a “real” one, but I know that it tastes amazing!

Oh, and I forgot to tell you that it’s ready in 20 minutes!


As I wrote in the recipe, try to use the same pan, so you collect as much flavour as you can. It saves you from doing a lot of dishes as well.

Taste and adapt. If you want it sweeter add 1 tsp of honey to the rice mixture. If you like it spicy add cayenne or Sriracha.


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The rice

Boil the rice until almost tender, 5-6 minutes. It will cook fully, together with the other ingredients. Discard the water and set aside.


The shrimps

Pat dry the shrimps and sprinkle with salt. Melt the butter in a pan, crush the garlic and release fragrance for 1 minute and fry the the shrimps on each side for approx. 4 minutes, or until pink. Remove shrimps from the pan and do not discard the butter.


The Eggs

Beat the eggs lightly in a bowl and heat the pan. Pour the eggs in the pan and scramble them using a fork. You want pieces of egg that are not too big. Place in a bowl and set aside.


The Cashew

In the same pan that you made the shrimps and the eggs toast the cashew nuts, for about 3-4 minutes on medium fire. Remove from the pan and set aside.



Grab a big wok and fry the green onions in vegetable oil. Add the rice, paprika, pineapple, all the sauces and spices and the chicken broth and mix. Let it simmer until it starts to fry, for about another 5 minutes, over medium-high fire. Add the eggs and mix together. Plate in a pineapple for some extra exotic flavour!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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