Stuffed Pineapple Shrimp Fried Rice

This is a super easy recipe ready in less than an hour and is hearty, tangy, and a bit sweet. You can even serve the dish in the pineapples for a fun spring meal! This recipe is made with shrimp for the protein, bell peppers, and fresh chunks of pineapple.

For this recipe, you will need:

• 1-2 Medium Pans
• Shrimp: you want deveined and peeled shrimp! I used the wild caught shrimp from Sizzlefish (use code GIRLSWHOEAT for 15% off)
• Yellow Onion: this variety is sweeter
• Olive Oil: I use EVOO (extra virgin) because it’s not processed or refined
• Carrots
• Bell Peppers: red, orange, or yellow are best for this
• Pineapple: fresh or frozen works well, just make sure it is defrosted
• Coconut Aminos: this is a great alternative to soy sauce and is made with just coconut and salt. You can substitute soy or tamari sauce instead 
• Sesame Oil
• Brown Rice: to make this recipe as quick as possible, use frozen pre-cooked brown rice
• Garlic
• Ginger: fresh ginger gives a subtle flavor to the dish
• Scallions: these are optional, but delicious sprinkled on top
• Salt
• Pepper

Tips:

• Prep your vegetables in advance and store them in the refrigerator (onion, carrots, and peppers)
• You can either cook the rice mixture in a pan first, then place it in a bowl, and cook the shrimp in the same pan, or use one pan for the rice mixture and another for the shrimp
• You can leave the shrimp out and use any other protein of your choice
• Leftover pineapple? Air fry it with some ghee + cinnamon + coconut oil or store it in the freezer and use it in smoothies

How to Store: 

• Once cooled, place fried rice in a sealed airtight container in the refrigerator for up to 2 days!

Other one pan seafood recipes:

Garlic Sesame Shrimp + Broccoli

Garlic Herby Ghee Scallops

Stuffed Pineapple Shrimp Fried Rice

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Lunch & Dinner

Servings 2

Cooking & Baking Supplies

• Our Place Always Pan

Ingredients  

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• 2 tbsp olive oil (1 tbsp for vegetables and 1 for shrimp)
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1/2 cup carrots, halved
• 1/2 cup bell peppers, diced
• 1 cup pineapple, diced
• 1 tbsp ginger, grated
• 1 1/2 cups brown rice, cooked
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 4 oz shrimp (deveined and peeled)
• sprinkle of salt + pepper
• 2 scallions, sliced (to top)
• 1 whole pineapple (optional, but necessary if you want to make stuffed pineapple bowls)

Instructions 

• If making the pineapple bowls, cut your pineapple in half and cut out all the pineapple leaving a square indent for your bowl
• Cut your onion, bell peppers, pineapple, garlic, scallions (set aside), and grate the ginger.
• In a medium pan over medium heat, add olive oil and onions and saute until browned, about 5 minutes.
• Add garlic, carrots, and pepper to the pan and saute for until 4-5 minutes, until carrots are soft. Add in pineapple and ginger and cook for another 3-4 minutes. Add in the cooked brown rice, coconut aminos, sesame oil, and a sprinkle of salt. Mix together and cook for 2-3 minutes, then reduce heat to low. Stir occasionally.
• In a separate pan, add oil to the base and a sprinkle of salt and pepper over medium heat, then add shrimp. Cook until pink on both sides (about 2-3 minutes per side).
• Place your fried rice mixture inside the pineapple (or on a plate), top with shrimp, scallions, and fresh pepper and ENJOY!

Did you make this recipe?Tag @girlswhoeat!