Nutty and flavorful nutritious brown rice is tossed into this pineapple fried rice with shrimp dish for a tropical twist! 

Pineapple Fried Rice With Shrimp

Fried rice is a dish you can make with just about any ingredient you want to clear out from your refrigerator.

It’s a quick dish that’s easy to toss together and especially nice when you have leftovers that aren’t quite enough to complete a meal.

A little of this or that can make one satisfying meal when you add it to fried rice!

Fried Rice With Shrimp

You won’t often find brown rice used in a fried rice recipe.

White long grain rice is the traditional grain and what you might be used to eating, and if you have it is delicious in this recipe.

My family likes both brown and white rice. Leftovers happened to be brown rice, which is what you see in this recipe.

The shrimp made this dish nice and hearty, so we plated up a large serving and this one pot meal was dinner!

Is it Best to use Fresh Shrimp or Frozen?

If fresh shrimp is available from your fish market, then definitely use it in this recipe.

Frozen shrimp from the grocery store is often from pre-packaged bags. For convenience go ahead and get the thawed shrimp from the display case.

Otherwise, make sure you have thawed the shrimp in advance to speed up the cooking time.

What Size Of Shrimp Should I Purchase?

In this bacon wrapped shrimp post I explained the difference between count vs. size of shrimp.

If you plan on serving this dish as a side, then I would purchase medium size shrimp. For a main meal pick large shrimp.

Is Canned Pineapple Ok to use in Place of Fresh?

Yes! Although my preference is to use fresh ingredients first. Fresh pineapple isn’t always available, so using canned chunks is fine.

Just be sure to let the pineapple drain well before adding it to the recipe to prevent the rice from becoming mushy.

Do I have To Use Sesame Oil?

One of the favorite flavors I like in stir-fried foods is sesame oil! Don’t substitute this ingredient.

The aroma in itself will get your mouth to salivate. I like to use the rich dark oil for the flavor.

The nutty taste pairs nicely with the brown rice, and just a little touch of the oil goes a long way.

Interested is some more options? Learn how to make sticky rice, shrimp in coconut sauce, or try this grilled ginger-sesame chicken salad!

PIN TO YOUR SIDE DISH AND SEAFOOD BOARDS