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Pineapple Fried Rice with Shrimp & Chicken


  • 1 pineapple

  • 2 chicken breast

  • 2 cups of shrimp

  • 1/2 cup of corn

  • 1 cup of frozen pea/carrot mix

  • 1/2 cup of No Soy - Soy Sauce (DF/SF- Ocean Halo)

  • 2.5 cups of chicken broth

  • Fresh ginger

  • Garlic powder (or fresh garlic)

  • Salt & Pepper

  • Red pepper flakes

  • 1.5 cups of white rice

  • 2 tbsp vegetable oil

  • 3 green onions


  1. Start by cutting your pineapple in half length-wise and removing the center. Keep 1/2 a cup of the pineapple and 1/4 cup of the juice and set the rest aside.

  2. Add your rice to a pot with the 2 tbsp of vegetable oil and fry on high heat until you see some of the rice slightly toasting.

  3. Then add 2.5 cups of chicken broth, 1/2 a cup of No Soy- Soy Sauce, 1 cup of frozen pea and carrot mix, 1/2 cup of canned corn, 1 tsp garlic powder, 1 tsp fresh ginger and 1 tsp red pepper flakes.

  4. Stir together, bring to a boil and then reduce heat and cover.

  5. While your rice is cooking, grill your chicken and shrimp. (I find it easiest to grill shrimp by putting them on a skewer.)

  6. Before you grill your chicken and shrimp, season them by brushing on a mixture of: 1/4 cup No Soy-Soy Sauce, 1 tsp garlic powder, 1 tsp red pepper flakes, 1 tsp of fresh ginger and 1/2 tsp pepper.

  7. Once the rice is almost finished 2 full green onions (chopped), 1/2 a cup of finely chopped pineapple and 1/4 of a cup of pineapple juice.

  8. Once the rice has finished cooking, chop up the chicken and add it to the rice. Then add the shrimp whole- no need to chop them up.

  9. Serve in your hollowed out pineapple!

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