After a long week of screen time, spreadsheets, and inboxes that just won’t quit, there’s nothing quite like stepping outside, firing up the Blackstone, and making something bright, bold, and delicious for the people I love. The sun on my face, the sizzle of the griddle, and the swirl of tangy citrus and sweet pineapple in the air—it’s the kind of buzz no inbox can drag me down from!
This isn’t the first time I’ve talked about cooking as therapy for me, a way to slow down and savor the moment, but I’ve found a new dimension to that when it comes to cooking on my Blackstone griddle. Well, technically it’s my husband’s, but he’s learned well that when it comes to his power tools, his workshop space, his cooking tools, and even his favorite sweaters…what’s his is mine.
This is what thirteen years of marriage does to you, friends.
This Citrus Pineapple Shrimp Fried Rice recipe is one of our favorites for a reason. It’s quick to throw together but tastes like summer in a bowl.
Juicy shrimp, caramelized pineapple, a splash of soy, a pop of orange and lime, and that perfect fried rice texture you only get when it hits a hot surface. It’s sweet, savory, zesty, and just the right kind of messy—everything a weekend meal should be.
And you can make the whole thing on top of a medium-hot griddle.
Seriously, friends, this is my happy place on a Friday or Saturday evening. Fresh air, nature, glass of deliciously paired wine, and lots of fun ingredients to throw on the fire.
And just so you all know, this post isn’t sponsored, nor are any of the griddle recipes you’re going to see coming up. My folks bought this griddle for Scott for his birthday a couple years ago and we’ve both just loved seeing all that we can make on it. You can check out their website for more recipes!
So let’s make this tangy citrussy deliciousness! We hope you enjoy!
Citrus Pineapple Shrimp Fried Rice
Equipment
- 1 Blackstone griddle (or tabletop griddle)
Ingredients
- 1 lb raw shrimp peeled and deveined
- 3 cups cooked rice preferably cold
- 1 cup pineapple diced, drained
- 1/2 cup peas frozen
- 1/2 cup carrots diced
- 2 eggs beaten
- 2 tbsp low-sodium soy sauce plus more for taste
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 orange, small zest and juice
- 2 cloves garlic minced
- salt and pepper to taste we use Susie-Q
Instructions
- Preheat your griddle to medium-high heat (about 375–400°F). Add a little neutral oil to one side of the griddle.
- Toss shrimp with a little salt, pepper, and a splash of orange juice. Sear shrimp 1–2 minutes per side until pink and cooked through. Move them to the cooler side of the griddle.
- Add a little more oil if needed. Pour the beaten eggs onto the hot griddle. Stir gently until just cooked, then move to the side with the shrimp.
- Add a drizzle of sesame oil. Toss on the carrots, peas, and garlic. Stir-fry for about 2-3 minutes until just tender.
- Spread the rice out over the griddle. Let it sit untouched for 30 seconds to lightly crisp. Add diced pineapple, zest of the orange, and a splash of soy sauce. Stir everything together.
- Fold shrimp, eggs, veggies, and rice all together. Add another drizzle of soy sauce and a squeeze of fresh orange juice to brighten it up.
- Taste and adjust seasoning. Garnish with green onions and red pepper flakes if you like a little heat.