Why You’ll Love This Rice with Pineapple and Shrimp
Hey there, food lovers! Are you craving a dish that’s both vibrant and incredibly flavorful, yet surprisingly simple to make? Then get ready to fall head over heels for this Rice with Pineapple and Shrimp recipe! This isn’t your grandma’s rice dish; it’s a tropical explosion of sweetness and savory goodness that’s perfect for a weeknight dinner or a casual get-together with friends.
Imagine this: tender, juicy shrimp swimming in a fragrant sauce infused with the sweet tang of pineapple. Each bite is a delightful dance of textures – the fluffy rice, the succulent shrimp, the juicy pineapple chunks – all harmonizing beautifully. The subtle sweetness of the pineapple is perfectly balanced by the savory shrimp and a hint of savory spices, creating a symphony of flavors that will tantalize your taste buds.
What makes this recipe truly special is its speed and ease. You’ll be enjoying this delicious meal in under 30 minutes, which is music to any busy weeknight cook’s ears! It’s also incredibly versatile. Feel free to customize it to your liking by adding different vegetables or adjusting the spice level. It’s a blank canvas for your culinary creativity! This recipe is incredibly friendly for beginners. The simple steps and straightforward instructions ensure success, even for those with limited cooking experience. So grab your apron, gather your ingredients, and let’s dive into this flavor-packed adventure!

What You’ll Need
This recipe calls for simple, readily available ingredients, making it easy to whip up even on a busy weeknight. Let’s get started with our shopping list:
- Long-grain white rice: Provides a fluffy base for the dish. About 1 ½ cups, uncooked.
- Shrimp (peeled and deveined): Approximately 1 pound of succulent shrimp, adds the protein punch.
- Fresh pineapple: 1 cup, diced, provides that essential tropical sweetness and juiciness. Look for ripe pineapple with a fragrant aroma.
- Onion: ½ medium onion, finely chopped, adds a touch of savory depth.
- Garlic: 2 cloves garlic, minced, for an extra layer of aromatic flavor.
- Vegetable broth: 2 cups, to cook the rice perfectly and add subtle flavor.
- Soy sauce: 2 tablespoons, to enhance the savory notes and add a nice salty balance.
- Honey or brown sugar: 1 tablespoon, to balance the savory flavors and add a touch of sweetness.
- Olive oil: 2 tablespoons, for sautéing the aromatics.
- Fresh cilantro: ¼ cup, chopped, adds a refreshing and aromatic finish. (Optional but highly recommended!)
- Salt and pepper: To taste, for seasoning.
Step-by-Step Instructions
Let’s create this delicious dish together. Follow these easy steps, and you’ll be amazed at how quickly it comes together.
- Prepare the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- Sauté the Aromatics: Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic and sauté for another minute until fragrant. Tip: Don’t brown the garlic, as it can become bitter.
- Cook the Shrimp: Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Combine Ingredients: Add the diced pineapple to the skillet and cook for 2-3 minutes, until slightly softened. Tip: If your pineapple is very juicy, you might want to drain some of the excess liquid before adding it to the skillet.
- Add Seasoning: Stir in the soy sauce, honey (or brown sugar), salt, and pepper. Tip: Taste and adjust the seasoning to your preference. Some might prefer a sweeter or saltier profile.
- Cook the Rice: Add the rinsed rice and vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Combine and Serve: Stir in the cooked shrimp and chopped cilantro. Fluff the rice with a fork and serve immediately. Garnish with extra cilantro, if desired.
Tips for Success
Here are a few pointers to ensure your Rice with Pineapple and Shrimp turns out perfectly every time:
Don’t overcook the shrimp: Overcooked shrimp becomes tough and rubbery. Cook it just until it turns pink and opaque.
Use ripe pineapple: Ripe pineapple has the best flavor and sweetness. Look for one that is fragrant and slightly soft to the touch.
Adjust the sweetness: If you prefer a less sweet dish, reduce the amount of honey or brown sugar. Conversely, if you like it sweeter, add a little more.
Don’t rinse the rice excessively: While rinsing helps remove excess starch, over-rinsing can remove too much starch, potentially resulting in dry rice.
Fluff the rice gently: Fluffing the rice with a fork helps to separate the grains and prevent clumping. Avoid mashing it.
Variations to Try
Feel free to experiment with this recipe and make it your own! Here are some ideas:
Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicier kick.
Add vegetables: Incorporate other vegetables like bell peppers, peas, or carrots for added color and nutrition.
Make it vegetarian: Substitute the shrimp with chickpeas or tofu for a delicious vegetarian option. Adjust seasoning as needed.
Gluten-free: Ensure your soy sauce is gluten-free if needed. Tamari is a great gluten-free alternative.
Change the protein: Chicken, pork, or even firm fish would work well in place of the shrimp.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently microwave the rice in 30-second intervals, stirring in between, until heated through. You can also reheat it in a skillet over low heat, stirring occasionally, to prevent sticking and drying out. For freezing, allow the dish to cool completely before storing in freezer-safe containers or bags. Frozen rice with pineapple and shrimp will last for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions
Q: Can I use frozen shrimp? A: Yes, you can use frozen shrimp. Make sure to thaw it completely before cooking, and pat it dry with paper towels to prevent excess moisture from steaming the shrimp.
Q: How long does this dish keep in the refrigerator? A: Stored properly in an airtight container, this dish will last for up to 3 days in the refrigerator.
Q: Can I use a different type of rice? A: While long-grain white rice is recommended, you can experiment with other types, but the cooking time might need to be adjusted. Brown rice, for example, will require a longer cooking time.
Q: What if I don’t have fresh pineapple? A: You can substitute with canned pineapple chunks, but drain them well before adding them to the skillet to avoid excess liquid.
Q: Can I make this recipe ahead of time? A: You can prepare the rice and shrimp separately ahead of time and combine them just before serving. However, the pineapple is best added just before serving to maintain its texture and flavor.
The Final Word
This Rice with Pineapple and Shrimp recipe is a guaranteed crowd-pleaser, offering a fantastic balance of sweet and savory flavors. The vibrant colors, the delightful textures, and the ease of preparation make it a perfect choice for any occasion. It’s a dish that’s both satisfying and refreshing, perfect for warmer weather. Give it a try, and I’m confident it will become a new favorite in your culinary repertoire. Let me know in the comments how your version turned out and don’t forget to rate the recipe!

Rice with Pineapple and Shrimp
Equipment
- Large skillet or wok For cooking shrimp and rice mixture
- Knife For dicing vegetables and pineapple
- Cutting board For prepping ingredients
- Measuring cups and spoons To measure ingredients accurately
Ingredients
Main Ingredients
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 tablespoon olive oil
- 1 pound shrimp peeled and deveined
- 1 cup fresh pineapple diced
- 0.5 unit red bell pepper diced
- 0.5 unit green bell pepper diced
- 0.5 unit red onion diced
- 2 cloves garlic minced
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 0.5 teaspoon red pepper flakes optional
- 2 units green onions thinly sliced, for garnish
- fresh cilantro chopped, for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Cook shrimp 2–3 minutes per side, until pink. Remove and set aside.
- Add red onion, bell peppers, and garlic to the skillet. Cook for 3–4 minutes, until softened.
- Stir in pineapple, soy sauce, honey, rice vinegar, ginger, and red pepper flakes. Simmer for 2–3 minutes.
- Add rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer 15 minutes, until rice is tender.
- Stir in the shrimp and fluff rice gently with a fork.
- Garnish with green onions and cilantro before serving.