Quick pineapple fried rice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Difficulty: Medium

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  • 1 cup - small cooked shrimps
  • 8 rings canned pineapple, drained
  • 1/2 carrot
  • 1 red bell pepper
  • 1/2 yellow onion, chopped
  • 1 green onion, white and green sections
  • 1-2 tbsp - hot jalapeno peppers
  • 2 tbsp - oil for stir-frying, or as needed
  • 1 tsp - minced garlic
  • 1 tsp - minced ginger
  • 2 cups - cold cooked rice, scented jasmine or basmati if possible
  • 1 to 2 tbsp - light soy sauce
  • 1 tsp - curry powder, or to taste (Indian curry powders, such as Madras, are good)
  • Sugar, to taste
  • Garnish as desired

How to Make Quick pineapple fried rice

  • Cut the shrimp in half if desired.
  • Cut the pineapple rings into wedges.
  • Wash and grate the carrot.
  • Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion.
  • Wash and finely chop the green onion. Chop the jalapeno pepper.
  • Heat a wok or frying pan over medium heat.
  • Add the oil, rotating the pan so that it coats the bottom and sides.
  • When the oil is hot, add the garlic, ginger and chopped jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot.
  • Add the pineapple and the shrimp. Stir-fry briefly.
  • Add the rice, and cook for about 2 minutes, continuously stirring and tossing until it becomes shiny. Stir in the soy sauce.
  • Stir in the curry powder and sugar.
  • Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.
  • Garnish suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.