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ilios Thai Pineapple Fried Rice

It’s summertime! Summer is the season for poolside lounging, BBQs, fresh foods and for many, the time to vacation to exotic destinations. This year, with many vacations being cancelled, we want to bring the tastes of the world to you! So, close your eyes, and imagine yourself at a beachside resort in beautiful, sunny Thailand.

This Thai Pineapple Fried Rice is the perfect mix of sweet, salty, spicy and tangy and will leave your taste buds in serious vacation mode. Use fresh pineapple as one of the ingredients and use the carved-out pineapple shell as a super cute serving dish!

ILIOS Thai Pineapple Fried Rice is not only delicious but it's also soooo pretty!


  • 2 to 3 tbsp. of ILIOS olive oil

  • 3 to 4 cups ILIOS cooked basmati rice (preferably a few days old)

  • 3 tbps. fish sauce

  • 2 tsp. curry powder

  • 2 shallots (chopped)

  • 3 cloves of garlic (minced)

  • 1 red or green chili pepper (thinly sliced)

  • 1/4 cup ILIOS chicken stock

  • 1 lb. or about 4 cups of medium uncooked shrimp (peeled and deveined)

  • 1 egg

  • 1 carrot (grated)

  • 1/2 cup ILIOS frozen peas

  • 1 ½ cups of pineapple chunks (fresh or canned)

  • ¼ cup raisins

  • ½ cup roasted, unsalted, whole cashews

  • 2 tbsp. lime juice

  • 3 green onions (thinly sliced)

  • Salt and pepper (to taste)


  1. Mix 1 tbsp. of olive oil with the rice (separate any chunks)

  2. In a small bowl, mix the fish sauce with the curry powder.

  3. Heat 2 tbsp. of olive oil in a wok or large frying pan over medium-high heat. Add shallots, garlic and chili pepper and stir for about 1 minute.

  4. Throughout the cooking process, whenever the pan becomes dry, add 1 tbsp. of chicken broth to keep ingredients sizzling.

  5. Add shrimp, and cook, stirring occasionally, until pink (about 2-3 minutes). Season with salt and pepper, to taste and remove from pan (leaving the shallots, garlic and chili pepper in the pan).

  6. Crack the egg into pan and stir quickly to cook (like you are scrambling eggs). Add the grated carrot and peas. Stir 1 to 2 minutes, adding more stock if needed. Now add the rice, pineapple chunks, raisins, and cashews. Re-add the shrimp.

  7. Drizzle the fish sauce mixture over everything and stir over medium-high to high heat until the rice starts making a popping sound. (about 5 to 8 minutes), Avoid adding any more stock from here on, or your rice will turn out heavy and soggy.

  8. Remove from heat. Add salt and pepper or additional fish sauce to taste. To add contrast to the saltiness, add lime juice (to taste).

  9. To serve, scoop rice into a carved-out pineapple half. Top with green onions.




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