Pineapple Shrimp Fried Rice (Served in a Pineapple Bowl)

This Pineapple Shrimp Fried Rice is a tropical twist on a classic dish—light, vibrant, and packed with gut-friendly ingredients like ginger, garlic, and fiber-rich veggies. Using a pineapple half as a bowl not only looks stunning but adds a touch of sweetness that balances the savory umami notes perfectly.

Why You’ll Love It:

• Gut-supportive with garlic, ginger & colorful veggies

• High in lean protein from shrimp and eggs

• Naturally gluten-free using coconut aminos

• Beautiful presentation served in a pineapple half!

Ingredients:

For the pineapple bowl:

• 1 whole ripe pineapple, cut in half lengthwise

• Scoop out one half to use as the bowl

• Dice the other half into small chunks for the fried rice

For the fried rice:

• 1–1.5 cups cooked and cooled jasmine or brown rice

• 1/2 lb shrimp, peeled and deveined

• 2 eggs, whisked

• 1/2 small onion, diced

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1/2 cup snap peas

• 1/2 cup scallions, chopped

• 1/2 cup red, yellow, and orange bell peppers, diced

• 1/2–2/3 cup pineapple chunks (from earlier)

• 2–3 tbsp coconut aminos

• 1 tbsp avocado or coconut oil

• Salt and pepper to taste

• Optional: lime wedges, chili flakes, cilantro for garnish

Instructions:

1. Prep your pineapple bowl:
Slice the pineapple in half lengthwise. Use a sharp knife to cut around the edge of one half and scoop out the flesh with a spoon. Set that pineapple shell aside for serving. Dice the other half into small chunks (you’ll use about 1/2–2/3 cup for the rice).

2. Sauté the aromatics:
In a large skillet or wok over medium heat, add oil. Sauté the onion, garlic, and ginger until fragrant—about 2–3 minutes.

3. Cook the shrimp:
Add the shrimp to the pan. Season with salt and pepper. Cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.

4. Cook the veggies:
In the same pan, toss in snap peas, bell peppers, and pineapple chunks. Sauté for 3–5 minutes until slightly tender but still crisp. Add scallions toward the end.

5. Push veggies aside and scramble eggs:
Move the veggies to one side of the pan. Pour in the whisked eggs and scramble until fully cooked. Mix everything together.

6. Add rice and coconut aminos:
Add your pre-cooked rice to the skillet and drizzle in coconut aminos. Stir-fry everything together for 3–4 minutes until well combined and warmed through.

7. Return shrimp to pan:
Fold the cooked shrimp back into the rice mixture. Taste and adjust salt, pepper, or coconut aminos as needed.

8. Serve in your pineapple bowl:
Spoon the pineapple shrimp fried rice into your pineapple shell. Top with optional chili flakes, lime juice, or fresh cilantro for extra flavor.

Love my gut-friendly recipes?

Let’s personalize your nutrition! 🍽️

Eating the right foods is just one piece of the puzzle—let’s create a plan that’s tailored to your gut and hormones so you can feel amazing every day. 🌿✨

📅 End the Bloat – Book a FREE Gut Health Call!

Gut Health Tip:

This dish is loaded with anti-inflammatory and digestive-friendly ingredients—like ginger, garlic, and pineapple (which contains bromelain, a digestive enzyme). Plus, it’s low in added sugar and uses coconut aminos in place of soy sauce for a gentler option on the gut.

Storage:

Best served fresh, but leftovers can be stored in the fridge for 2–3 days and reheated on the stove or microwave.