It's REALLY easy to cook and comes together FAST. There's no special technique or equipment needed. The most laborious part of the dish is the cutting the pineapple boat.

I'm sharing this today because SATURDAY, JUNE 27 2020 is National Pineapple Day and I want you to be prepared to celebrate.

I'm going to share a pineapple cutting tutorial in this space soon, because from the feedback I've gotten, everyone is worried about that part the most. But until then, you can scroll down and get this recipe.

My favorite part are the cooked onions, the bits of scrambled egg and the plump shrimp.

If you don't want to use shrimp in this recipe, any other protein can be substituted. And if you're not into sausage or pepperoni (which is still a sausage) just leave that part out.

Other than the bits of fresh pineapple (please don't use canned; it should only be used for feeding children and pineapple upside down cakes) the entire recipe can be changed up to suit your household needs. Add broccoli, omit onions, garnish with scallions... the choices are infinite and the choices are yours.

Pineapple Shrimp Fried Rice

Yield: 4-6

Author: Nikki Miller-Ka of Nik Snacks

It's REALLY easy to cook and comes together FAST. There's no special technique or equipment needed. The most laborious part of the dish is the cutting the pineapple boat.

Ingredients

4 Tablespoons oil
2 eggs
1/8 teaspoon salt (a small pinch)
2 Tablespoons cooking sherry
8 oz shrimp (41/50), peeled, deveined
1 cup onion, diced
4 oz pepperoni or Chinese sausage, julienned
6 cups white or brown rice, cooked*
1 cup peas, canned or frozen
1 cup fresh pineapple, diced
1 Tablespoon fish sauce
1 Tablespoon soy sauce
1/2 teaspoon ground pepper
1 Tablespoon sesame oil

Instructions

Heat 1 tablespoon of oil in a large skillet. In a small bowl, beat eggs with salt and 1/2 teaspoon sherry. Add beaten egg, scramble to cook and set aside.
Season shrimp with salt and pepper. Heat 1 more tablespoon of oil and cook shrimp until they turn pink. Set aside with egg.
Add onion to pan and cook until translucent. Add meat, rice and sherry. Stir and mix to begin cooking.
Add peas, fish sauce, soy sauce, black pepper, sesame oil, egg, shrimp and stir-fry (or stir, if using skillet) everything together.
Lastly, add pineapple. Spread rice in a single layer to let excess liquid evaporate.
Season to taste. Serve.

Notes:

*PRO TIP: Purchase steamed white rice from your favorite Asian restaurant OR use white/brown rice in microwaveable steam bags from your grocer's frozen food section

Calories

868.40

Fat (grams)

41.49

Sat. Fat (grams)

9.60

Carbs (grams)

88.99

Fiber (grams)

8.77

Net carbs

80.21

Sugar (grams)

9.26

Protein (grams)

33.76

Sodium (milligrams)

1959.41

Cholesterol (grams)

250.26

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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