Pineapple and Shrimp Fried Rice with Thai Basil

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet pineapple and succulent shrimp stir-fried with jasmine rice, fresh vegetables, and fragrant Thai basil for a vibrant and balanced dish. This Thai-inspired seafood recipe, ready in about 30 minutes, pairs uncooked jasmine rice, large shrimp, peeled and deveined, pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 410 cal/serving

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Ingredients

1 cup uncooked jasmine rice
12 oz large shrimp, peeled and deveined
1 cup pineapple chunks
3 tbsp vegetable oil
3 garlic cloves, minced
1 medium red bell pepper, diced
3 stalks green onions, sliced
2 tbsp soy sauce
1 tbsp fish sauce
1/2 cup Thai basil leaves
2 large eggs
for serving fresh lime wedges

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Instructions

Step 1: Cook 1 cup uncooked jasmine rice according to package instructions and let cool completely, preferably overnight.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
Step 3: In the same pan, add 1 tbsp vegetable oil. Whisk 2 large eggs lightly and scramble them in the pan until just set, about 1 minute. Add 1 medium diced red bell pepper and 1 cup pineapple chunks, stir-frying for 2 minutes until bell pepper softens slightly.
Step 4: Add the cooled cooked rice, cooked shrimp, 2 tbsp soy sauce, and 1 tbsp fish sauce to the pan. Toss everything together, stir-frying for 3-4 minutes until heated through.
Step 5: Remove from heat and fold in 1/2 cup Thai basil leaves and 3 sliced green onions. Serve immediately with fresh lime wedges on the side for squeezing.