Pineapple Shrimp Fried Rice

This fried rice dish is made with brown rice, shrimp and pineapple. A wonderful combination of savoury, sweet and spicy. This can be served in a hollowed out pineapple, but if you’d rather not go through the extra work of hollowing out a pineapple – use tinned pineapple and simply serve this in a dish.


~ Lower Calorie Pineapple Shrimp Fried Rice ~


  • 1 1/2 cups (uncooked) brown rice
  • 1 tsp oil
  • 1.25 lb shrimp, shelled and deveined, (1lb after peeled) chopped into chunks
  • 1 1/2 cups fresh pineapple, cut into small chunks (you can use unsweetened tinned instead!)
  • 5 large spring onions, chopped
  • 3 cloves garlic, minced
  • 1 fresh chilli pepper or jalepeno, chopped
  • 2 tsp soy sauce (or more to taste)
  • 1 tbsp fish sauce
  • cilantro for garnish


  1. Cook brown rice according to package directions and set aside to cool.
  2. Cut a pineapple in half and hollow out both halves to make two bowls.
  3. Cut a piece off the bottom of the pineapple halves to create a flat base. Cut the pineapple into small pieces and set aside.
  4. If you want to use tinned instead, drain the juice from the pineapple and miss out steps 2 + 3!
  5. Heat a nonstick wok on high heat; when hot add oil.
  6. Add shrimp and cook a few minutes until almost cooked though. Set shrimp aside.
  7. Add the spring onions, chilli and garlic to the wok.
  8. Saute about a minute, then add the rice and pineapple and stir a few times.
  9. Add soy sauce and fish sauce, stir to mix all the ingredients
    and cook another 30 seconds.
  10. Place in hollowed out pineapple cut in half lengthwise or serve in bowls.
  11. Garnish with cilantro.

Serves 4 – Serving Size: 1/4 – Nutrition Per Serving
Calories: 365, Fat: 4g, Protein: 24g, Carbohydrate: 58g, Fibre: 3g, Sugar: 6g