Pineapple Fried Rice


by: Amelia

Fried rice is a wonderful way to use leftover cooked rice as well as any leftover meat. You may cook the rice ahead and simply reheat and place in pineapple shells when guests arrive. You may substitute canned pineapple for a simpler family version at home.


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serves: 4

3 bowl cooked rice

1 whole pineapple

2 eggs, slightly beaten

1 piece chicken breast

200gm shrimps

1/2 slice bowl button mushrooms

1/2 bowl frozen mixed vegetables, thawed

1 onion

2 cloves garlic

3 tablespoons vegetable oil, divided

2 tablespoons light soy sauce

Salt or to taste

dash of pepper

dash of sesame oil


slice red chillies

leaves Coriander

Nutrition Facts
Pineapple Fried Rice

Servings Per Recipe: 4

Amount per Serving

Calories: 599

  • Total Fat: 17.3 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 211.3 mg
  • Sodium: 779.6 mg
  • Total Carbs: 79.6 g
  •     Dietary Fiber: 11.8 g
  •     Sugars: 24.9 g
  • Protein: 38.1 g

how is this calculated?

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1.  1/ Shelled and deveined the shrimp. Season with 1 tbsp soya sauce and dash of pepper, keep aside.

2.  2/ Cut the pineapple in half lengthwise and remove the fruit from the middle. Cut out the eyes and core. Set the pineapple shell aside. Dice the pineapple fruit. Dry the diced pineapple with paper towels.

3.  3/ To cook the chicken breasts, in a medium saucepan, bring 2 cups water with 1 tsp salt to a boil and cook the chicken for about 15 minutes. Cut the cooked chicken into 1/2-inch diced pieces.

4.  4/ Heat a wok until very hot. Add 1 tablespoon vegetable oil and tilt the wok to coat the sides. Add the eggs. Cook and stir until the eggs are thickened throughout but still moist. Remove the eggs from the wok and set aside.

5.  5/ Reheat the wok until very hot. Add the remaining 1 tablespoon vegetable oil and tilt to coat the sides of the wok. Add the garlic and onion and stir-fry until slightly brown.

6.  6/ Add the prawns, button mushroom and stir fry for one minute. Add frozen vegetables, 1 tsp salt and stir fry until prawns is cooked. Remove from heat and keep aside.

7.  7/ Wash and dry the wok, heat up the wok and add 1 tbsp oil. Pour in the cooked rice and stir fry for 2 minutes. If you cannot stir-fry fast enough, reduce the heat so the rice will not burn.

8.  8/ Stir in the soy sauce and continue stirring until the rice is mixed well with the soy sauce.

9.  9/ Stir in the shrimp, chicken, eggs and add 1 tsp of salt or to taste.

10.  10/ Stir-fry for 2 minutes, or until the entire mixture is well mixed. Stir in the pineapple cubes, sesame oil, pepper and mixed well.

11.  11/ Rinse the pineapple shell with boiling water; dry with paper towels.

12.  12/ Scoop the fried rice into the pineapple shell, cover the rice with the pineapple lid. Remove it just before serving.

13.  13/ Garnished with cut chilli and coriander leaves. If you like, decorate the plate with fresh rose petals and jasmine flowers for the lovely floral scent.

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Angelo K


what a great idea!