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Pineapple Fried Rice

Make this easy pineapple fried rice a weeknight staple. The combination of sweet and savory works so well together!

Pineapple Fried Rice

Main ingredient

White Rice

Cook time

30 Minutes

Serving size



  • 2 cup Cooked White Rice (Basmati or Jasmine), preferably day old
  • 1 Tbsp Black Garlic Shiitake Rub
  • 2 Tbsp Chicken Broth
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Brown Sugar
  • 1 - 15 oz can Pineapple Chunks (reserve the juice)
  • 1/4 C Roasted Shallot Olive Oil
  • 1/2 Sweet Onion, julienned
  • 1 Red Pepper, julienned
  • 1 Egg, beaten
  • 1 Tbsp Yellow Curry Paste
  • 1/2 cup Cashews
  • 1 Tomato, chopped
  • 2 Scallions, chopped into 1/2 inch lengths
  • 1 Tbsp Hot Sauce
  • 2 Tbsp Pineapple Balsamic Vinegar

Quick Tip

Consider the overnight marinading time, as the shrimp rub can set from 1 hour to 24 hours.

Recipe Preparation

  1. Combine the shrimp and rub. Let set for at least 1 hour or up to 24 hours.
  2. In a small bowl, combine broth, fish sauce, brown sugar and juice from pineapple can. Stir until sugar dissolves and set aside.
  3. Heat oil in hot 12-inch skillet (or wok), add onion and red bell pepper. Cook until onions and peppers start to soften, about 3 minutes.
  4. Add egg and cook until set.
  5. Add yellow curry paste and mash with the back of a spoon to combine.
  6. Add shrimp and cook until they are pink (about 5 minutes). Add rice, pineapple chunks and chicken broth mixture. Stir to combine all flavors. Finish with cashews, tomato, scallions, hot sauce an vinegar to taste.
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