Paleo Pineapple Fried Rice

Paleo Pineapple Fried Rice | Get Inspired Everyday!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

Do you ever make something out to be a big deal in your head, only to discover it was really nothing at all? I do this all the time from the usual things people dread to the smallest of tasks. So… my latest mountain out of a mole-hill was grating cauliflower. I’ve made cauliflower rice in the food processor but I heard grating it was the way to go! Right away my mind gears up into overdrive picturing little bits of cauliflower flinging about my kitchen creating an epic mess as I grate away! Over-active imagination much?

Anyways I’m here to put your mind at ease, grating cauliflower really is the way to go. It’s super easy, doesn’t make a huge mess like I thought, and it makes for the best evenly textured ‘rice’!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

Also this Pineapple Fried Rice is totally addictive. Even my husband who doesn’t like pineapple put this down like nobody’s business!

The inspiration for this recipe started last fall when a friend and I were meeting up for Thai food, only to find the place unexpectedly closed for maintenance. Now I had been expecting to order Pineapple Fried Rice and my brain just wouldn’t let it go. So fast forward to a few months later when we met up again for lunch only this time they were thankfully open! I got my Pineapple Fried Rice, yet when my brain was still obsessing about it, I knew it was time for a homemade version!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

This recipe does take a bit of prep time, but it cooks in a flash and the prep time is totally worth it!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

It’s really important that the carrots be thinly sliced because bigger pieces take too long to cook when you’re stir-frying.

Paleo Pineapple Fried Rice | Get Inspired Everyday!

Tip: To make your green onions look the way they do when you go to a restaurant, you’ll want to slice them on the bias. This is a simple trick that makes them look a little better and the only thing you change is the angle of your knife. When you’re slicing them just make sure your knife is at a 45º angle, (the picture above has the knife laying down at the right angle for slicing on the bias).

Paleo Pineapple Fried Rice | Get Inspired Everyday!

If you’re worried about this tasting like cauliflower, don’t be – I’m not the biggest cauliflower fan and I ate this for breakfast, lunch, and dinner two days in a row!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

I made this version of Pineapple Fried Rice to be vegetarian, but it still packs a good amount of protein in it – just from the cashews and eggs alone you get 11 grams of protein per serving!

Paleo Pineapple Fried Rice | Get Inspired Everyday!

Paleo Pineapple Fried Rice

  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x


  • 1/4 cup avocado oil
  • 2 cups small chunks fresh pineapple, weighing 8 ounces
  • 1 red bell pepper
  • 4 small carrots, weighing 8 ounces
  • 2 cloves garlic, minced
  • 1 bunch of green onions, thinly sliced
  • 1 head of cauliflower, weighing 1 pound, 11 ounces
  • 4 eggs


  • 1/4 cup coconut aminos
  • 2 Teaspoons chili paste

To finish:

  • 1 cup roasted cashew pieces
  • Sea salt to taste if needed


  1. Start by prepping all your ingredients, this makes any kind of stir-fry dish much easier!
  2. Remove the core and seeds from the bell pepper and cut it lengthwise into 1/2 inch thick strips. Then cut the pepper strips crosswise into 1/2 inch pieces.
  3. Peel the carrots and cut off both ends before thinly slicing them.
  4. Grate the cauliflower using a box grater, and set it aside.
  5. Crack the eggs into a bowl and lightly whisk them together with a fork.
  6. Mix together the coconut aminos and chili paste together in a small bowl and set it aside.
  7. Once the prep work is done, preheat a very large skillet over medium-high heat for a few minutes until it’s hot but not smoking.
  8. Add 1 Tablespoon of the avocado oil to the pan and sear the pineapple chunks to create caramelized edges, 2-3 minutes. Remove the pineapple from the pan and set it aside while you finish the fried rice.
  9. Add the remaining 3 Tablespoons of avocado oil to the pan and sauté the bell pepper, carrots, and garlic until the veggies are crisp tender. Then add the green onions, and cauliflower to the pan, cook 1-2 minutes to just soften the cauliflower. Add the eggs and cook stirring until the egg scrambles around the stir-fry – 1-2 minutes.
  10. Add the sauce to the pan and cook for another 1-2 minutes until the sauce is absorbed and thoroughly mixed in.
  11. Remove the fried rice from the heat and stir in the cashews and caramelized pineapple. Taste test to see if you’d like to add some sea salt and serve immediately!
  12. This stir-fry tastes best hot, but it’s really good at room temperature and cold right out of the refrigerator!


49 Comments on “Paleo Pineapple Fried Rice”

  1. I made this and liked it. Perfect for a salty-sweet craving.

    These days, every grocery store in my town has “riced cauliflower” or “cauliflower crumbles” in the produce or freezer sections of the store, so this was super easy to make. Also, there is a frozen riced cauliflower and riced sweet potato combo that can save on cutting the carrots too and still get the Vitamin A. This was super quick and easy for a single person to make or a couple, which is rare.

    1. I’m so glad to hear you enjoyed it! And you’re right these days frozen cauliflower rice is available almost everywhere which makes this so much easier! I also love your idea for the sweet potato rice because sometimes there’s not much time for chopping and such.

  2. I also used frozen cauliflower and added shredded chicken to my dish and it tasted great. I used the leftovers for lunch the following day they heated up in the microwave very well. Thank you!

  3. Great recipe! I used sriracha instead of chili paste and added some crushed red pepper for more heat. It was awesome!

    1. I’m so glad to hear you enjoyed it! I’ve sriracha with this recipe too when I was out of chili paste, and it’s really a toss up which one is the best!

  4. I never leave comments but have to for this one – I started this not expecting much, just a nice substitute for fried rice but OH WOW HOW WRONG I was. This is sooooooo good!!!
    I had to go back for seconds, and am so glad I made enough to pack for lunch. So simple and so effective!! Love it 🙂

    1. Thanks so much, that’s just the best compliment! I wasn’t expecting much the first time I tried cauliflower rice either, but it really does make a great fried rice substitute!

  5. This is amazing!! Wish you had the nutritional breakdown … at least calories, protein, fat, carbs per serving. Just the basics would be great. Not sure my app can handle the conversion for meal tracking!!

    1. Thanks so much, I’m so glad you enjoyed it! I hope to have nutritional information more available in the future, it’s something I’ve been working on!

    1. Chili paste is spicy, but you can use as much or little as you’d like, just stir in a little bit at the end of the cooking time and work up from there to your taste. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

  6. This was AMAZING!!!!!!!!!!!!!!!!!!! I used olive oil as I don’t have any avocado, nor do I have aminos (used soy), but it turned out so yummy. I actually used the pre-shredded cauliflower and it saved a lot of time. I kept eating it as I was putting it in containers for lunches this week! Thanks for sharing!

    1. I didn’t even know you could get pre-shredded cauliflower, I’ve never seen it around here but that would really cut the prep time down! I’m so glad to hear you enjoyed the recipe! 🙂

  7. Hello! I want to try this recipe as I am cooking for a paleo friend who recently had a death in the family. I don’t have any coconut aminos on-hand. Is there anything I could use to substitute? Thank you 🙂

    1. You can substitute soy sauce or tamari for the coconut aminos. Just be sure to check the label to see if there’s any allergens that might be a problem for your friend’s family like soy or gluten. I hope this helps, and be sure to let me know if you have anymore questions!

  8. Made this for dinner tonight. It was absolutely delicious! I came across your recipe searching for ways to use the frozen cauliflower rice I just bought from Trader Joe’s. I’m not strictly paleo, so I added peas and used sriracha in place of the chili paste, because it was what I had on hand 😉
    I am definitely going to check out some of your other recipes. Thanks so much for sharing!

    1. I’ve used sriracha sometimes too whenever I run out of chili paste, either one tastes great! I’m not strictly paleo either, so sometimes I make this with leftover cooked rice which is really good too. 🙂

    1. If you’re loving cauliflower rice, you’re going to be crazy about cauliflower fried rice – I hope you enjoy the recipe!

  9. I’ve tried many cauliflower fried recipes and this is my favorite by far! Do you happen to have the nutritional value for it?

  10. Right after I added the sauce, the mixture became pretty liquidy and the cauliflower a bit soggy. It’s still pretty good, but I was wondering if I did anything wrong?

    1. If it became soggy there are 2 reasons this can happen, the first reason is that you weren’t cooking over high enough heat, and the second reason is that the pan was too small so the veggies didn’t properly stir fry. It’s best when you’re stir frying if the mixture doesn’t come up more than 1/2 of the pan, (there’s a picture of my skillet in the post so that you can see that the stir fry only comes up part way on the side of the pan). If the veggies are really crowded they tend to steam and shed water rather than stir fry which creates a soggy end result. I’m glad you were still able to enjoy it! I hope you give it another go, and be sure to let me know if you have anymore questions. 🙂

    1. I found coconut aminos at Natural Grocers. It’s much cheaper if you buy it in bulk online or at a health food store that has a bulk section. If you can’t find it you can always sub soy sauce or tamari if that works with you particular diet (if you’re gluten free be sure the soy sauce is certified gluten free). I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

  11. This is the best cauliflower rice I have ever had. Cauliflower is far from my favorite vegetable. To me it would always have a weird flavor at the end. This recipe has changed my mind! I couldn’t even tell I was eating cauliflower. It took on all of the other flavors of the veggies and the sauce! My kids ate it and liked it as well. When I have made other “rice” recipes in the past, they always complain about it because they can tell its not really rice. They didn’t question it at all! This will definitely go into our weeknight rotation. Thanks for the great recipe.

    1. I’m right there with you on the cauliflower rice thing, it’s always tasted weird to me too! My new thing is to pair it with other strong flavors and both my husband and I love it that way. The other thing that really helps is the eggs that get stir fried into the rice, it seems to give it a softer texture more like ‘real rice’!

    1. You can substitute soy sauce or tamari for coconut aminos, if you’re gluten free be sure to check the labels on soy sauce to make sure it’s 100% gluten free! Hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

  12. Oh my goodness, this is genius! We absolutely love homemade fried rice with steaks or chops on the grill. This cauliflower substitute is such a veggie friendly option and also, thank you for the tip to cut onion on the bias. It’s so much prettier that way!


    1. We love fried rice too, for breakfast lunch or dinner it always hits the spot! We’ve had this with chicken on the side, but I’ll have to try it with pork chops on the grill next time! 🙂

  13. Made this for dinner the other night. So good! Thanks for the recipe! The leftovers reheat very well too. I forgot to buy a pepper (oops!) so used mushrooms instead.

    1. I’ll have to try mushrooms next time, that sounds really good! Next time I’m also making a couple batches because I just can’t get enough of this right now! 🙂

    1. There’s no real substitute for eggs in this recipe but you can make it without them. It won’t clump together quite as much but the overall flavor should be fine, to add some protein you could substitute some sautéed chicken/shrimp in for the eggs! I hope you enjoy the recipe, and be sure to let me know how it goes! 🙂

  14. looks so great! can’t wait to try 🙂 Is there a specific reason you use avocado oil or could it be subbed for another?

    1. I like to use avocado oil because it’s safe to use with very high heat and it has a very light flavor that doesn’t interfere. I think you’d be perfectly fine using another oil if you don’t have avocado oil on hand, but you might consider getting some because it’s so useful, (it make great dressings/aioli/mayo as well) and the Costco in our area carries it which makes it way more affordable than some other sources! 🙂

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