I just love this Thai Shrimp and Pineapple Fried Rice served in a pineapple boat. The colorful appearance and various flavors collide in a highly pleasing way to fill my eyes and satisfy my appetite! The look is beautiful and reminiscent of exotic romantic adventures in tropical settings—whether those adventures were real or just hoped for!
This Thai Shrimp and Pineapple Fried Rice is based on a fresh slightly-tart pineapple, succulent shrimp, and rice. The vegetables, fried eggs, and cashews add taste sensations that make this Thai signature dish a true crowd-pleaser for your guests. The pineapple boat is always a conversation starter. For a fusion fried rice recipe, you can check out this Korean Kimchi and Bacon Fried Rice.
PINEAPPLE AND SHRIMP
It is important to use fresh Pineapple for this dish to get the best possible taste and flavor! Yes, you can substitute with canned pineapple if the fresh one is not available to you. But the taste will have a dramatic difference because of the added syrup and sweetness in the processed version. I like the pineapple to be “near-ripe” because of the tart and sweet combo. In this recipe, I use 10 large Shrimp with the shells left on the tails to raise the visual presentation.
VEGETABLES
The main vegetables in this recipe are Carrots, Corns, and Green Peas. Frozen veggies work just as good as fresh ones. I used a package of store-bought frozen mixed veggies this time around. A small diced Onion and a chopped Green Onion enhanced the taste and provided a nice color contrast to the pink shrimp and yellow pineapple and orange curry.
SAUCES
The key taste in this Southeast Asian version of Pineapple Fried Rice comes from Thai Fish Sauce. I highly recommend that you use a Thai brand Fish Sauce – I use “Squid” even though there is no squid in the sauce—it is a name brand. This sauce, or a close substitute infuses a truly authentic taste into this dish! You will also need a little Soy Sauce and Oyster Sauce.
CASHEWS
Cashews provide a special crunchiness to the fried rice and soft pineapple. You can choose either roasted or raw ones. Only the cooking time will vary! Raw Cashews should be cooked along with the vegetables. Roasted Cashews should be added at the very end.
INGREDIENTS:
HOW TO MAKE THIS PINEAPPLE AND SHRIMP FRIED RICE
Every bite of this Thai Shrimp and Pineapple Fried Rice is sensational! The firm tenderness of Shrimp, the sour and sweet Pineapple, the crunchy Cashews, and the flavorful fried rice mixed with vegetables, peppers and curry will put you in paradise—or make you dream of it anyway!
This Tropical Thai Shrimp and Pineapple Fried Rice is a winner that will surprise and satisfy your family and friends.
MORE FRIED RICE RECIPES:
Japanese-style Garlic Bacon Egg Fried Rice
Lao Gan Ma Garlic Pork Fried Rice
Salt and Pepper Shrimp Fried Rice
Thai Shrimp and Pineapple Fried Rice
Ingredients
- 4 cups cooked Jasmine Rice
- 10 large Shrimp (deveined and peeled with shells left on the tails)
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 fresh Pineapple (1 cup for cooking the Fried Rice, cut into chunks)
- 1 small Onion, diced
- 1/2 cup frozen Vegetables (Carrots, Corns, and Green Peas)
- 3 Eggs, beaten
- 1/4 tsp Salt
- 1 tsp White Vinegar
- 1/4 cup Cashews, roasted (or raw)
- 6 Garlic Cloves, minced
- 1 tsp Ginger, minced
- 1 Red Thai Chili, chopped
- 2 Green Onions, chopped
- 2 tbsp Fish Sauce
- 2 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Curry Powder
- 1 tbsp Sugar
- 6 tbsp Vegetable Oil
Instructions
Prepare the Ingredients
- Cut the Pineapple in half lengthwise, leaving the stem leaves intact.Cut slits around perimeter and the main core. Score the inner flesh without cutting through the skin. Use a spoon to scoop out the pineapple. Cut the chunks into smaller chunks. You will need one cup for the recipe.
- Combine the Shrimp with Salt and Ground Black Pepper. Set aside.
- Beat the Eggs in a bowl. Add the Salt and White Vinegar. Mix well and set aside.
- In another bowl, mix together Fish Sauce, Light Soy Sauce, Oyster Sauce, Curry Powder and Sugar. Set aside.
Prepare the Fried Rice
- In a wok, heat up 3 tbsp of Vegetable Oil on high heat. When it begins to smoke lightly, add in the Eggs and fry until medium. Do not overcook. Transfer to a plate and set aside.
- In the same wok, add 1 tbsp of Vegetable Oil, on medium heat. Cook the Shrimp for about 3-4 minutes until nicely pink and thoroughly done. Transfer to a bowl and set aside.
- In the wok, add another 2 tbsp of Vegetable Oil, on medium-high heat. Add the Garlic, Ginger, and Red Thai Chili. Stir-fry for 1-2 minutes until fragrant.
- Add the Onion, Carrots, Corns, and Green Peas. Cook for 3-4 minutes until tender.
- Add the cooked Jasmine Rice. Combine well. Then add the Seasoning Sauce. Combine thoroughly.
- Add the Pineapples and cook for about 2 minutes.
- Add the Eggs, Shrimp and add the roasted Cashews. Stir and combine well. Add the Green Onions. Combine again!
- Spoon into the pineapple boats. Add a few Green Onions for garnish. Serve and enjoy!
Video
Notes
- If you use raw Cashews, cook them together with the Veggies. Roasted Cashews should be added at the very end.
- Use fresh pineapple for this dish. If fresh pineapple is unavailable, you can use canned pineapple. But the taste is not the same as the fresh kind.
- For the vegetables, you can use either fresh kind or the frozen kind. Both works well.
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