Chili Mango Shrimp Pineapple Fried Rice: 1 Delicious Recipe

Alright, let’s talk about my absolute show-stopper: Chili Mango Shrimp Pineapple Fried Rice! If you know me, Anna Kowalska, you know I love sharing homemade recipes that just sing with flavor and heart. My kitchen is where magic happens, and this dish is a perfect example. It’s this incredible dance between sweet, juicy mango and pineapple, a kick of spicy chili, and those perfectly tender shrimp. I swear, one bite and you’re transported to a tropical paradise, even if you’re just in your kitchen on a Tuesday night. It’s honestly one of those dishes that makes me so happy to cook because I know everyone will be asking for seconds!

Why You’ll Love This Chili Mango Shrimp Pineapple Fried Rice

Seriously, this recipe is a winner for so many reasons. It’s one of those dishes that just *works* and makes you feel like a kitchen rockstar. Here’s why you’re going to be making this again and again:

• Flavor Explosion: You get that amazing sweet and spicy combo with tropical notes that’s just out of this world.
• Super Speedy: Perfect for busy weeknights, this comes together in under an hour from start to finish.
• Leftover Magic: It’s the perfect way to use up that leftover rice, which actually makes fried rice taste even better!
• Crowd Pleaser: Whether it’s a casual dinner or a fun get-together, this dish always gets rave reviews.

Essential Ingredients for Chili Mango Shrimp Pineapple Fried Rice

Alright, let’s get down to what makes this Chili Mango Shrimp Pineapple Fried Rice so darn special. It’s all about the star players coming together in perfect harmony. You’ll want to grab these goodies and get ready for some serious flavor!

1 cup	Mango, peeled and cubed (make sure it’s ripe and sweet!)
2 tablespoons	Chili paste (your favorite kind will work, but a good quality one makes a difference)
1 tablespoon	Fresh ginger, minced (you can’t beat that zing!)
2 tablespoons	Red wine vinegar
1 lb.	Shrimp, shelled and deveined (medium or large size is perfect)
3 large	Eggs
1 tablespoon	Olive oil (for sautéing)
3	Scallions, chopped (green parts for garnish, white and light green for cooking)
1	Habanero pepper, finely chopped (seeds removed if you want less heat!)
1	Red bell pepper, chopped (for a pop of color and sweetness)
3 cloves	Garlic, minced (because garlic makes everything better)
4 cups	Cooked brown rice (day-old, cold rice is truly the best for fried rice!)
1 tablespoon	Soy sauce (low sodium is great if you’re watching your salt)
1 cup	Peas (thawed if using frozen – adds a nice little sweetness)
1	Pineapple, hollowed out with flesh cut into 1-inch chunks (this is our serving bowl and flavor booster!)
1 teaspoon	Sesame oil (just a drizzle at the end for that nutty aroma)

Ingredient Notes and Substitutions

Now, let’s chat about a few of these ingredients because I want this to be perfect for *you*. For the mango, make sure it’s nice and ripe – you want that lovely sweetness to balance the chili. If you can’t find habanero, or if it’s just too much heat for you, a finely chopped jalapeño or even a pinch of red pepper flakes can work in a pinch. Just start small and add more if you dare! When it comes to chili paste, I love using a good Sambal Oelek because it has a nice straightforward chili flavor. But honestly, any chili paste you have on hand will do the trick. If you’re not a fan of shrimp, you could easily swap it out for chicken or even some firm tofu cubes. Just make sure to cook them through before adding them to the rice. And for the rice, I really can’t stress enough how much better fried rice is with cold, day-old rice. It’s less sticky and gets those lovely little crispy bits!

Crafting Your Chili Mango Shrimp Pineapple Fried Rice: Step-by-Step

Alright, let’s get this party started! Making this Chili Mango Shrimp Pineapple Fried Rice is honestly way easier than it sounds, and the results are just *stunning*. First things first, grab your blender or food processor and puree that lovely cubed mango until it’s super smooth. This is the base of our magic sauce!

Now, take that beautiful mango puree and pop it into a small saucepan. Stir in the chili paste, that zesty minced ginger, and the red wine vinegar. Let this simmer gently over medium-low heat for about 15 minutes. You’re looking for it to get nice and shiny – that means the flavors are really melding together. Once it looks perfect, set it aside to cool just a bit.

Time for the shrimp! Put your shelled and deveined shrimp into a bowl and pour about half of that gorgeous mango chili sauce over them. Give them a good mix, cover the bowl, and let them chill out in the fridge for at least 30 minutes. This is where they really soak up all that amazing flavor. Don’t skip this marinating step; it makes a huge difference!

Now, get your wok or a large sauté pan screaming hot over medium-high heat. Add your marinated shrimp and cook them for just about 1 minute per side. We want them to be *almost* cooked through, not fully cooked just yet. We don’t want rubbery shrimp, right? Quickly remove them to a plate and set them aside. In the same hot wok, give your eggs a quick scramble until they’re just about done. Scoop those out and join the shrimp on the plate.

Add a tablespoon of olive oil to the wok. Toss in your chopped scallions (save some green for garnish!), that finely chopped habanero (remember, start small if you’re nervous about the heat!), the red bell pepper, and the minced garlic. Sauté for just about a minute until everything smells amazing – you want it fragrant, not burnt!

Here comes the rice! Add your cold, cooked brown rice to the wok. Stir it around really well, letting it sizzle and get a little toasty for a minute or two. Then, stir and repeat. This helps get those lovely crispy bits that make fried rice so good. Drizzle in the soy sauce and give it another good toss to make sure every grain is coated.

Now, add in the peas, those scrambled eggs you set aside, the almost-cooked shrimp, and of course, those chunks of fresh pineapple. Toss everything together gently for another minute or two until the shrimp and eggs are fully cooked through and everything is heated up. Drizzle in that teaspoon of sesame oil right at the end for that wonderful nutty aroma. Give it one final toss, and you’re ready to serve!

Prepping the Pineapple for Serving

For that show-stopping presentation, carefully slice your pineapple in half lengthwise. Then, use a sharp knife to cut around the inside flesh, leaving about a half-inch border. Scoop out the flesh, cut it into bite-sized chunks, and set aside to add to your fried rice. You’ll be serving your amazing creation right inside these hollowed-out pineapple halves!

Tips for Achieving Perfect Chili Mango Shrimp Pineapple Fried Rice

So, you want to make this Chili Mango Shrimp Pineapple Fried Rice absolutely perfect? Trust me, a few little tricks go a long way! First off, I can’t say it enough: use cold, day-old rice. Freshly cooked rice is too moist and will make your fried rice gummy. Day-old rice has dried out a bit and will separate perfectly in the wok, giving you those lovely little chewy and crispy bits.

Next, keep that wok hot! Seriously, don’t be afraid of high heat for fried rice. It’s what gives it that signature slightly smoky flavor and that perfect texture. If your wok isn’t hot enough, your ingredients will steam instead of stir-fry, and nobody wants soggy fried rice. Make sure your ingredients are prepped and ready to go before you even turn on the stove; things move fast!

Serving Suggestions for Your Chili Mango Shrimp Pineapple Fried Rice

This Chili Mango Shrimp Pineapple Fried Rice is practically a meal in itself, especially when served in those fun pineapple bowls! If you want to add a little something extra, a side of quick-pickled cucumbers or some steamed edamame would be fantastic. They add a nice fresh crunch that complements the richness of the fried rice beautifully. Or, just serve it as is and enjoy that explosion of flavor!

Storing and Reheating Your Chili Mango Shrimp Pineapple Fried Rice

Got leftovers? Lucky you! This Chili Mango Shrimp Pineapple Fried Rice is still delicious the next day. Make sure it cools down a bit, then pop it into an airtight container. You can store it in the fridge for about 2-3 days. Don’t let it sit out at room temperature for too long, though – we want to keep it safe and tasty!

When you’re ready to reheat, the best way is on the stovetop. Add a tiny bit of oil to a pan or wok over medium heat and stir-fry the rice until it’s heated through. This keeps the texture nice and prevents it from getting mushy. If you’re in a real hurry, the microwave works too, but stir it halfway through to make sure it heats evenly. Just be aware the texture might be a little softer.

Storage Method	Refrigerator
Storage Duration	2-3 days
Reheating Method	Stovetop (preferred) or Microwave

Frequently Asked Questions About Chili Mango Shrimp Pineapple Fried Rice

Got questions about this amazing Chili Mango Shrimp Pineapple Fried Rice? I’ve got answers! It’s a pretty flexible recipe, and I’m happy to help you make it perfect for your kitchen.

Q: Can I make this without shrimp? Absolutely! If you’re not a seafood fan or just want a vegetarian option, you can easily swap the shrimp for cubed firm tofu or even some chicken breast. Just make sure to cook your protein through before adding it to the rice. It’ll be just as delicious!

Q: What can I use instead of habanero? I totally get it, habaneros pack a punch! If you want a milder heat, a finely chopped jalapeño is a great substitute. You could also use a pinch of red pepper flakes, or even a dash of your favorite hot sauce stirred into the sauce base. Just adjust to your spice preference!

Q: What kind of rice is best for this fried rice recipe? For the absolute best texture in any fried rice, including this mango shrimp version, day-old, cold cooked rice is your best friend. It’s drier and holds its shape better, preventing a mushy dish. Brown rice is fantastic for a healthier twist, but white rice works too!

Q: Can I use fresh pineapple instead of canned? Yes, you can! Fresh pineapple is wonderful. Just make sure to cut it into roughly 1-inch chunks, similar to how you’d cut the flesh if you were hollowing out a whole pineapple. It adds that perfect tropical sweetness.

Nutritional Insights for Chili Mango Shrimp Pineapple Fried Rice

Here’s a general idea of the nutritional breakdown for one serving of this delicious Chili Mango Shrimp Pineapple Fried Rice. Remember, these are estimates and can vary based on specific ingredients and portion sizes!

Serving Size	1 serving
Calories	450
Fat	12g
Protein	25g
Carbohydrates	60g
Sodium	600mg
Sugar	15g

Print