This stunning Thai-inspired dish combines fragrant jasmine rice with sweet pineapple, tender shrimp, and a perfect balance of savory and tangy flavors. Served directly in a hollowed pineapple shell, it's a show-stopping presentation that tastes as incredible as it looks. Perfect for impressing guests while delivering authentic street food flavors from Southeast Asia.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
quickseafoodfamily
Ingredients
500 gjasmine rice
1 wholefresh pineapple
300 glarge shrimp
2 pieceseggs
3 tablespoonsfish sauce
4 piecesgarlic cloves
1 wholered bell pepper
100 gcashews
3 stalksgreen onions
4 tablespoonsvegetable oil
1 teaspoonwhite pepper
2 tablespoonslime juice
Instructions
1PREPARE THE PINEAPPLE SHELL: Cut the fresh pineapple in half lengthwise, keeping the leafy crown intact for presentation. Carefully scoop out the flesh using a small knife and spoon, leaving about 1/4 inch of flesh attached to the skin to maintain structure. Reserve 200g of the pineapple flesh, finely diced, and set the hollowed shell aside to use as a serving vessel. This creates an impressive edible bowl that adds authentic tropical flair to your dish.
2COOK THE RICE AHEAD: If not already prepared, cook the jasmine rice according to package directions until each grain is tender but not mushy, approximately 15-18 minutes. Once cooked, spread the rice on a large plate and refrigerate for at least 2 hours or overnight—cold rice is essential for achieving separate, non-clumpy grains when frying. Day-old rice works perfectly and prevents the rice from becoming sticky or gluey during the stir-frying process.
3PREPARE ALL INGREDIENTS: Peel and devein the shrimp, patting them dry with paper towels to ensure they brown properly when cooked. Mince the garlic cloves very finely, dice the red bell pepper into small 1/4-inch pieces, chop the green onions into 1-inch segments separating white and green parts, and roughly chop the cashews. Having all ingredients prepped and within arm's reach is crucial since stir-frying happens quickly—this is called mise en place and prevents scrambling during cooking.
4COOK THE SHRIMP: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers and just begins to smoke. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque, being careful not to overcook them as they continue cooking in residual heat. Transfer the cooked shrimp to a clean plate and set aside—they should have a firm, slightly springy texture and no translucent patches remaining.
5SCRAMBLE THE EGGS: In the same wok with remaining oil, pour in the beaten eggs and stir constantly for 2-3 minutes until they form small, fluffy curds and are fully cooked through. Remove the scrambled eggs to a separate plate before proceeding to the rice. This prevents the eggs from breaking apart too much when mixed with the other ingredients and maintains their appealing texture in the final dish.
6STIR-FRY THE RICE: Add the remaining 2 tablespoons of oil to the wok and heat over high heat until it shimmers. Add the minced garlic and cook for 30 seconds until fragrant, then add the cold jasmine rice, breaking up any clumps with the back of a spatula. Stir-fry for 3-4 minutes, constantly moving the rice around the wok to ensure even heating and to prevent sticking. The rice should heat through completely and individual grains should separate easily.
7COMBINE ALL ELEMENTS: Return the cooked shrimp and scrambled eggs to the wok along with the diced red bell pepper and reserved pineapple chunks. Add the fish sauce and white pepper, stirring everything together over high heat for 2-3 minutes until all components are evenly distributed and heated through. The fish sauce adds an umami depth that balances the sweetness of the pineapple, creating complex, sophisticated flavors. Taste and adjust seasoning as needed.
8FINISH AND SERVE: Remove the wok from heat and stir in the lime juice, which adds brightness and cuts through the richness. Fold in the roasted cashews and the white parts of the green onions, reserving the green parts for garnish. Carefully spoon the hot pineapple fried rice into the hollowed pineapple shell, mounding it slightly, and garnish with remaining green onion pieces and extra cashews. Serve immediately while the rice is still steaming hot, and present the pineapple shell as the main centerpiece for maximum visual impact.