Spicy Shrimp and Pineapple Fried Rice

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Make Some Delicious Pineapple Fried Rice Tonight

Spicy Shrimp and Pineapple Fried Rice by Guy Fieri. Are you looking for a delicious and easy meal to make tonight? Look no further than Pineapple Fried Rice! This unique recipe combines the sweet and tart flavors of pineapple with the savory and aromatic flavors of rice for a dish that is sure to please. Whether you’re into tropical flavors, love pineapple, or enjoy Asian cuisine, this Spicy Shrimp Rice is a must-try. Keep reading for a full guide on how to make this delicious dish!

Also, check out PrimeWater Seafood for shrimp that is SUSTAINABLY RAISED & TRACEABLE.

Despite its rough exterior, the pineapple is a symbol of welcome and hospitality. This dates from the 17th century, when American colonists braved dangerous trade routes to import pineapple from the Caribbean Islands and share it with guests. Pineapple is also quite hospitable to your immune system: One cup has more than 100% of your daily value of cell-protecting, collagen-making vitamin C.

This fried rice is a beloved dish that originated in Thailand and has since become popular around the world. It is made with jasmine rice, pineapple, vegetables, and other seasonings, and is usually served with fish, pork, or chicken.

The origins of pineapple fried rice can be traced back to the 1930s. The dish was created by Chinese immigrants in the province of Prachuap Khiri Khan, located near the coast of the Gulf of Thailand. The Chinese immigrants used pineapples from nearby plantations to add flavor to the fried rice they were making. From there, this recipe spread throughout Thailand and became a favorite among locals.

Today, pineapple fried rice is still a popular dish in Thailand, especially during special occasions like New Year’s celebrations. The dish can also be found in many Thai restaurants around the world, as well as other countries such as China, the United States, and Canada. The dish’s popularity continues to grow and is now enjoyed by people all over the world.

Whether you’re making it at home or ordering it from a restaurant, pineapple fried rice is a delicious way to enjoy the flavors of Thailand!

Here are some more pineapple recipes:


Spicy Shrimp and Pineapple Fried Rice

Pineapple Fried Rice

If you’re into tropical flavors, love pineapple, love Asian flavors — you have to give this pineapple fried rice a try. It’s not only yummy, but also super easy to make.

  • Author: Guy Fieri
  • Prep Time: :55
  • Cook Time: :20
  • Total Time: 1:15
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian


Units Scale


  • 1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise
  • 2 tablespoons Ginger-Garlic Paste, recipe follows
  • 2 teaspoons sambal oelek (Asian chile-garlic sauce)
  • 1/2 cup soy sauce
  • 1 teaspoon cornstarch

Shredded Egg Crepes:

  • 3 large eggs
  • 1 teaspoon soy sauce
  • Peanut oil

Fried Rice:

  • 3 tablespoons peanut oil
  • 1/2 medium yellow onion, diced
  • 1/4 cup finely diced celery
  • 1 tablespoon Ginger-Garlic Paste, recipe follows
  • 2 tablespoons toasted sesame oil
  • 4 cups cold cooked white rice
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen shelled edamame, thawed
  • 1 cup diced fresh pineapple
  • 1 cup bean sprouts
  • 1/4 cup soy sauce
  • 2 tablespoons sambal oelek (Asian chile-garlic sauce)
  • 3 scallions, chopped

Ginger-Garlic Paste:

  • 1/2 cup garlic cloves, peeled
  • 1/2 cup fresh ginger, broken into broken pieces
  • 2 tablespoons canola oil


  1. For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
  2. For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
  3. For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
  4. Ginger-Garlic Paste: Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You’ll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)


  • Serving Size: 4
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