Grain-Free Pineapple Fried Rice

Want a super simple stovetop dinner that tastes fancy? Try this Hawaiian-inspired pineapple fried rice!

This low-carb take on fried rice with shrimp, pineapple, and peppers is served in a hollowed-out pineapple for an extra wow factor!

If you’re tired of your weeknight standby suppers and want to try a recipe with a little more oomph, this pineapple fried rice made with healthy cauliflower and shrimp will answer your prayers.

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This pineapple fried rice recipe is a cinch to make. Once everything is prepared, mise en place style, this dish comes together very quickly. Just make sure to not toss out the pineapple shell – it makes for a fuss-free (and stunning) bowl to eat your meal from.

The cauliflower rice is a great low-carb, grain-free stand-in for fluffy white rice. The onions and peppers add a nice crisp-tender veggie texture and color.

The flaky shrimp makes for a flavorful protein source in this dish, while the curry powder and coconut balance out the pineapple’s acidic sweetness.

Cauliflower, onions, peppers, garlic, curry powder, and more make this pineapple fried rice a nutrient powerhouse. Pair that with the healthy fats from coconut oil and dense protein from shrimp, and you have a healthy dinner!

Serve with some Paleo egg rolls and sliced citrus fruit for a truly awesome spread.

Total time:30 MINS Cook Time:15 mins Prep Time:15 mins Serves:3 - 4

Grain-Free Pineapple Fried Rice

Recipe by:Heather Resler Try this low-carb take on fried rice with shrimp, pineapple, and peppers. It’s served in a hollowed-out pineapple for an extra wow factor!

Tools

Large spoon
Skillet

Ingredients

1 medium pineapple
2 T coconut oil
1/3 cup diced red onion
1/2 cup diced sweet peppers
2 garlic cloves, minced
4 cups riced cauliflower
2 T coconut milk
1 heaping t curry powder
Salt and pepper to taste
1 pound medium shrimp, peeled and deveined

Instructions

Carefully cut the pineapple lengthwise in half.
Use a large spoon to scoop out the pineapple flesh, leaving ⅓” pineapple shell for the pineapple “bowls.”
Dice up ½ cup of pineapple flesh and reserve. Save the remainder of the pineapple flesh for another use.
Heat up a large skillet over medium heat and melt 1 tablespoon coconut oil.
Add the onions, garlic, and peppers; cook and stir until crisp-tender.
Add the cauliflower, coconut milk, curry powder, salt, and pepper.
Cook and stir until tender.
Add the shrimp, remaining 1 tablespoon of coconut oil, and pineapple along with a bit more salt and pepper.
Cook and stir for just a couple minutes, or until the shrimp is cooked.