Thai Pineapple Chicken Fried Cauliflower Rice
Servings 2
Ingredients
- 1 large pineapple
- 3 tablespoons coconut oil divided
- 1/2 pound boneless chicken breast cubed
- 2 eggs beaten
- 1/2 cup red bell pepper diced
- 1 bunch green onions whites and greens separated and sliced
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 2 1/2 cups grated cauliflower (about half a head)
- 2 tablespoons coconut milk
- 1 tablespoon coconut amnios
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/3 cup roasted cashews
- 1/4 cup raisins
Instructions
- Preheat the oven to 375°F.
- Cut the pineapple in half vertically, then carefully hollow out each half. Remove the core and dice the removed pineapple, reserving 2 cups.
- Heat one tablespoon of coconut oil in a large wok or skillet over high heat. Add the chicken breast and cook until it is brown and no longer pink in the center, about 10 minutes. Remove the chicken from the wok and set aside.
- Add another tablespoon of coconut oil to the skillet and pour in the eggs. Allow them to cook undisturbed for a few minutes until firm, then flip over and cook the other side. Remove from the wok and slice into strips.
- Heat the remaining tablespoon of coconut oil in the wok. Add in the diced red pepper and green onion whites and cook until tender, about 3-4 minutes.
- Add the garlic and ginger and cook until fragrant, about 30 seconds.
- Stir in the grated cauliflower, coconut milk, coconut aminos, coriander, turmeric, red pepper flakes, and salt. Cook until the cauliflower starts to soften, about five minutes.
- Mix in the chicken, pineapple, eggs, cashews, and raisins and remove the wok from the heat.
- Stuff the mixture into the pineapple shells and place them on a baking sheet. Cover the pineapple greens with aluminum foil to prevent them from burning.
- Bake for 15-20 minutes until the pineapples are soft and the cauliflower is completely tender. Garnish with the sliced green onion tops before serving.