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Pineapple Chicken Cauliflower Fried Rice! A simple to make meal packed with delicious flavors the whole family will love. Whole30 compliant, Paleo and incredibly filling!
I’ve partnered with Dole Packaged Foods to bring you this post. All opinions expressed are my own.
Pineapple and cauliflower rice make an amazing pair in this savory dish. It’s a healthier version of takeout that’s packed with protein and so much flavor!
Love takeout, but want to eat it in a healthier way? Try this protein-packs chicken cashew casserole too!
I know cauliflower rice, ground chicken and pineapple sound like a strange combination. But let me tell you, this combination works! I’ve been meal prepping it on and off for weeks then shared it with a few weight loss clients. They loved it! They (and their families) are the ultimate test of my creations.
Pineapple Chicken Cauliflower Fried Rice
This pineapple chicken cauliflower fried rice is filled with remarkable flavor. I wish I could share it with you through the screen. A little sweet from the juicy, pineapple tidbits…a little savory from the veggies and chicken.
An incredibly filling meal from the veggies, protein and fruit. You wouldn’t know this dish had cauliflower rice instead of regular rice. It doesn’t taste like cauliflower and the cauliflower blends in so well with the ground chicken, you can’t spot it.
What You Need
- Dole Pineapple Chunks
- Ground Chicken
- Shredded Carrots
- Pimentos or Sliced Red Pepper
- Cauliflower Rice
- Eggs
- Coconut Aminos
- Ginger, Paprika, Chipotle Seasoning
Helpful Tips
My biggest tip is to buy cauliflower rice already riced. It’s a huge time savor and makes cooking this meal a breeze in under 30 minutes. Hey, you gotta take shortcuts where you can! I’m convinced shortcuts make healthy eating more manageable which helps YOU stay consistent.
Don’t forget to save the pineapple juice when you drain the chunks from the can. It’s perfect for washing down this delicious meal!
Pineapple Chicken Cauliflower Fried Rice
Ingredients
- 1 lb ground chicken
- 1 cup pineapple chunks, liquid drained
- 3 cups cauliflower rice, frozen
- 2/3 cup shredded carrots
- 2 tablespoons shallot
- 2 tablespoons garlic, minced
- 1 egg white
- 1 whole egg
- 1 tablespoon avocado oil
- 1 teaspoon rice wine vinegar, or apple cider vinegar
- 1/4 cup coconut aminos, low sodium soy sauce
- 1/4 cup pimentos, or sliced roasted red peppers
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon chipotle seasoning
- Salt and pepper , to taste
- 2 green onions, for serving
Instructions
- Preheat a small skillet to medium heat with cooking spray. Whisk together the egg white and whole egg in a bowl then add to the skillet.
- Cook the eggs to form an omelet in the skillet 2-3 minutes on one side then flip and cook on the other side another 2-3 minutes. Remove from the pan and set aside to cool.
- Heat a large skillet with the avocado oil to medium heat. Add the shallot, garlic and shredded carrots. Cook 3 minutes until shallots are tender then add the ground chicken. Break up the ground chicken with a wooden spoon and stir it frequently as it cooks.
- While the chicken browns, stir together the coconut aminos, vinegar, ground ginger, paprika, chipotle seasoning, salt and pepper in a bowl. Sliced the cooked eggs.
- Once the chicken has browned, add the cauliflower rice, sliced egg and coconut amino mixture to the skillet. Stir to combine and cook 3-5 minutes until cauliflower rice is tender.
- Stir in the pineapple and pimentos and turn off the heat. Serve immediately with sliced green onions on top.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this chicken recipe. I love it.
I will see if I have enough ingredients to make it myself. Thus, I don’t think I can prepare in 10 minutes!