Pineapple Shrimp Fried Rice Recipe

Prepare pineapple bowls

Slice the top 1.5–2 inches off the pineapple and reserve as a lid. Stand pineapple upright and cut lengthwise around the inside edge, leaving a 1/2-inch shell. Carefully scoop out the flesh with a spoon, leaving the shell intact. Chop 1.5 cups of the scooped pineapple flesh into 1/2-inch pieces for the fried rice and set aside. Reserve remaining pineapple for snacking or garnish.

Pat the pineapple shells dry with a paper towel and set on a baking sheet or plates to receive the finished fried rice. Chop cilantro and prepare lime wedges for serving.

Marinate shrimp

In a bowl combine shrimp, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 teaspoons minced garlic, and 1/4 teaspoon black pepper. Toss to coat and let marinate at room temperature 10 minutes (or refrigerate up to 30 minutes).

Cook shrimp

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and tent loosely with foil. Reserve pan juices for the fried rice.

Prep and scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. When butter foams, add beaten eggs and scramble quickly until just set but still moist. Transfer eggs to a bowl and set aside.

Sauté aromatics & vegetables

Return the wok to high heat and add the remaining 1 tablespoon butter. Add 1/2 cup diced onion and 1/2 cup diced carrot; stir-fry 2–3 minutes until softened. Add 1 teaspoon minced garlic and 1/2 cup frozen peas; stir 30 seconds until fragrant.

Fry rice

Increase heat to high. Add 4 cups cold day-old rice, breaking up any clumps with the back of a spatula. Stir-fry 3–4 minutes until rice is heated through and starting to brown in spots.

Season & combine

Stir in 1.5 cups chopped pineapple pieces saved from the pineapple, 2 tablespoons lower-sodium soy sauce, 1 tablespoon oyster sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly. Push rice to the side, add scrambled eggs back in and break them into bite-sized pieces, then fold eggs through the rice. Add 1/4 cup sliced green onions and toss to combine. Taste and adjust seasoning with remaining soy sauce if needed.

Finish

Return cooked shrimp to the wok, toss gently to combine and warm through 30–60 seconds. Drizzle with any reserved pan juices or an extra 1/2 teaspoon sesame oil for aroma.

Prepare plantains

Peel ripe plantains and slice on the diagonal into 1/2-inch thick pieces.

Fry plantains

In a large skillet, heat 1/2 cup vegetable oil over medium heat until shimmering. Add plantain slices in a single layer (work in batches). Fry 2–3 minutes per side until deep golden brown and caramelized. Transfer to a paper towel-lined plate and sprinkle with 1/4 teaspoon salt. Keep warm.

Cook corn

In a small saucepan over medium heat add 2 cups frozen corn, 2 tablespoons butter, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, 4–6 minutes until corn is heated through and butter is melted. Taste and adjust seasoning.

Divide the shrimp fried rice into the two pineapple shells (or slice into portions and serve from a platter). Arrange 4–6 fried shrimp on top of each rice portion.

Place 3–4 fried plantain slices on the side of each pineapple bowl and spoon buttery corn into a small ramekin or alongside the bowl.

Garnish with chopped cilantro and a lime wedge. Serve immediately while hot.