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HEY Pineapple Shrimp Fried Rice

This recipe is citrus twist on a traditional Thai dish with a delicious flavor combination of sweet, savory and spicy. Serve in a hollowed pineapple for a picture perfect presentation!

Pineapple Shrimp Fried Rice

Recipe and photo by @chadwicks_kitchen


  • 1 lb shrimp (peeled, deveined, tail on)
  • 1 pineapple (split in half, middle removed)
  • 2 eggs (beaten)
  • 1 1/2 cups frozen peas and carrots
  • 1/2 cup chopped onion
  • Green onion (sliced on the bias) for garnish
  • 1 cup teriyaki sauce
  • 1 tbsp low sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp grapeseed oil
  • Pinch of red pepper flakes
  • Salt and pepper
  • Squeeze of lime
Prep time
10 minutes
Cook time
20 minutes


  1. To make stir fry sauce combine teriyaki sauce, low sodium soy sauce, rice wine vinegar, white wine vinegar, sesame oil, grapeseed oil, a pinch of red pepper flakes and salt and pepper to taste in a bowl and mix well. Set aside for later.
  2. Preheat your wok to medium-high heat. Add a splash of high smoke point oil. Scramble your eggs. Remove.
  3. Add more oil. Add onions. Stir fry your onions for about 3-4 minutes.
  4. Add frozen peas and carrots. Season with an Asian bbq seasoning for added flavor. Stir fry 3 more minutes.
  5. Add shrimp. Toss everything until shrimp is cooked almost through. 3 minutes.
  6. Add rice and pineapple center you removed chopped up. Stir fry for 2 minutes until rice is incorporated together.
  7. Add egg back. Drizzle the stir fry sauce. Toss everything together for 2 minutes.
  8. Evenly distribute your mixture in your cored out pineapple. Garnish with green onion. Add sesame seeds and a squeeze of lime. Enjoy!

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