Thai Pineapple Cauliflower Rice is the perfect balance between salty and sweet. The saltiness from the soy sauce, the crunch of the cashew and the sweetness of the pineapple work together in perfect harmony. Skip the fuss of ricing your cauliflower and buy the prepped frozen cauliflower that’s ready to go! This dish comes together in a snap.
Thai Pineapple Cauliflower Rice
- Yield: 2 servings
- Prep Time: 10 min
- Cook Time: 15 min
- 2 Tbsp coconut oil
- 2 eggs beaten
- 1½ cups chopped fresh pineapple
- 1 large red bell pepper diced
- 3/4 cup chopped green onions
- 2 cloves garlic minced
- 1/2 cup chopped unsalted cashews
- 3 cups of califlower rice (frozen works great!)
- 1 Tbsp coconut aminos (or soy sauce)
- 1 to 2 tsp chili garlic sauce, sriracha or franks red hot (if you're on paleo or whole30)
- 1 small lime, halved
- Salt and pepper to taste
- Fresh cilantro for garnish
Prepare your veggie and heat a large skillet over medium-high heat. When the skillet is hot add 1 tsp of oil. Pour in the eggs until they are scrambled and lightly set (about a minute or so). Set aside. Add 1 Tbsp of oil to the pan and add the pineapple and red pepper. Cook for about 3 to 5 minutes until the pineapple is caramelized.
Add the green onion and garlic and cook until fragrant (about 30 seconds) Set aside. Reduce the heat to medium and add the remaining oil to the pan. Pour in the cashews and cook until fragrant (about 30 seconds). Add the cauliflower rice to the pan and stir to combine. (If you are using frozen cauliflower rice, make sure it is thawed before this step).
Add in the egg and pineapple mixture and cook until it is warmed throw. Remove from the heat and add in the chili garlic sauce or sriracha or hot sauce, to taste. Squeeze the juice of 1/2 the lime over the dish and stir to combine. Season to taste with salt and garnish with fresh cilantro.
Works great with brown rice too!