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Season the 1 pound of shrimp with smoked paprika, salt, and pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned shrimp and sear until just cooked through, about 1-2 minutes per side. Add 1 tablespoon of honey to the cooked shrimp, toss to coat, then remove the shrimp from the pan and set aside.

In the same pan, add 2 tablespoons of butter. Once melted, add the diced small onion, diced carrot, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Push the cooked vegetables to the sides of the pan, creating a clear space in the center. Crack the 2 eggs into the center and scramble them until just set. Once scrambled, mix the eggs thoroughly with the cooked vegetables.

Add the 4 cups of cold jasmine rice to the pan. Break up any clumps with your spatula and lightly crisp the rice by allowing it to sit undisturbed for a minute or two before stirring. Add 3 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, 1 to 2 teaspoons of fish sauce, 1 to 2 teaspoons of granulated sugar, salt, and pepper. Toss well to combine all ingredients and ensure the rice is evenly coated.

Fold in 1 to 1 1/2 cups of diced pineapple into the fried rice. Taste and adjust seasoning as needed, adding more soy sauce, salt, or pepper if desired.

While the rice is finishing, prepare the glaze. In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon brown sugar, 1 teaspoon fish sauce (if using), 1 grated garlic clove, and 1/2 teaspoon rice vinegar. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes.

In a small bowl, whisk together 1/2 teaspoon cornstarch with 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering glaze, whisking constantly. Continue to cook, stirring, until the glaze thickens and becomes glossy, about 1-2 minutes. Remove from heat.

To assemble, spoon the prepared fried rice into a hollowed pineapple, mounding it high. Arrange the cooked shrimp on top of the fried rice. Drizzle the prepared glaze generously over the shrimp and rice. Garnish with sliced green onion before serving.


Season the 1 pound of shrimp with smoked paprika, salt, and pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned shrimp and sear until just cooked through, about 1-2 minutes per side. Add 1 tablespoon of honey to the cooked shrimp, toss to coat, then remove the shrimp from the pan and set aside.

In the same pan, add 2 tablespoons of butter. Once melted, add the diced small onion, diced carrot, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Push the cooked vegetables to the sides of the pan, creating a clear space in the center. Crack the 2 eggs into the center and scramble them until just set. Once scrambled, mix the eggs thoroughly with the cooked vegetables.

Add the 4 cups of cold jasmine rice to the pan. Break up any clumps with your spatula and lightly crisp the rice by allowing it to sit undisturbed for a minute or two before stirring. Add 3 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, 1 to 2 teaspoons of fish sauce, 1 to 2 teaspoons of granulated sugar, salt, and pepper. Toss well to combine all ingredients and ensure the rice is evenly coated.

Fold in 1 to 1 1/2 cups of diced pineapple into the fried rice. Taste and adjust seasoning as needed, adding more soy sauce, salt, or pepper if desired.

While the rice is finishing, prepare the glaze. In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon brown sugar, 1 teaspoon fish sauce (if using), 1 grated garlic clove, and 1/2 teaspoon rice vinegar. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes.

In a small bowl, whisk together 1/2 teaspoon cornstarch with 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering glaze, whisking constantly. Continue to cook, stirring, until the glaze thickens and becomes glossy, about 1-2 minutes. Remove from heat.

To assemble, spoon the prepared fried rice into a hollowed pineapple, mounding it high. Arrange the cooked shrimp on top of the fried rice. Drizzle the prepared glaze generously over the shrimp and rice. Garnish with sliced green onion before serving.
