Pineapple & Prawn Fried Rice

Who says eating healthy has to be difficult? Take the stress out of weeknights and keep dinner healthy with 20% off Oliver’s Own fresh cut produce! Perfect for using up old rice or leftover veggies, pineapple fried rice is a deliciously fun twist on a classic takeout dish. Made with Oliver’s Fresh Cut pineapple and tender prawns, it’s certain to be a hit with everyone in the family. Pineapple boat not included.

*Sale good through 1/21/20

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • 1 1/2 c. Cooked Jasmine Rice
  • 10 Raw Prawns, peeled & deveined
  • 1 (16 oz.) container Oliver's Own Fresh Cut Pineapple
  • 2 Carrots, peeled & finely diced
  • 1 c. Frozen Peas, thawed
  • 1 Egg, beaten
  • 2 Scallions, finely chopped
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Fish Sauce
  • 1 Thai Chile, finely sliced
  • 2 cloves Garlic, sliced
  • 1 tbsp. Canola Oil
  • 1/2 Lime, juiced
  • 1/4 Cilantro, chopped


  1. Chop prepared pineapple into small chunks and set aside. Heat 1 tablespoon of oil in a wok or heavy skillet on high, then add garlic and chilies and cook briefly. Add prawns and cook completely, then remove from wok and set aside.

  2. Add half of rice to wok and allow to absorb shrimp juice and remaining oils. Push rice to one side of wok, then add beaten egg to the other side; when egg is nearly fully cooked, mix with fried rice. Add remaining rice, soy sauce, fish sauce, lime juice, and cilantro and mix thoroughly. Add carrots, peas, and pineapple and allow to fry briefly, then return prawns to wok with chilies and garlic. Continue frying for further 30 seconds or until carrots and peas are lightly cooked.

  3. Finish with chopped scallions.

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