This Paleo Pineapple Fried Rice is a healthy remake of the classic Thai dish!
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’!
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!
How to make this Paleo Pineapple Fried Rice:
This recipe does take a bit of prep time, but it cooks in a flash and the prep time is totally worth it!
It’s really important that the carrots be thinly sliced because bigger pieces take too long to cook when you’re stir-frying.
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).
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!
Tip #2: Frozen cauliflower works well here too, and will save you most of the prep time! I like to thaw mine first to drain off any excess liquid.
More Paleo ‘Fried Rice’ Recipe Inspiration:
- Sriracha Cauliflower Fried Rice
- Bacon Kimchi Cauliflower Fried Rice
- Paleo 5-Spice ‘Fried Rice
- Red Curry Shrimp Fried Cauliflower Fried Rice
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 17.7 grams of protein per serving! But feel free to add cooked shrimp or chicken as well, both of which are so good in this dish.
I hope you enjoy this healthy remake of Pineapple Fried Rice! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
This ‘fried rice’ is a veggie packed version of one of my favorite Thai dishes!
- 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
- 1 cup roasted cashew pieces
- Sea salt to taste if needed
- Start by prepping all your ingredients, this makes any kind of stir-fry dish much easier!
- 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.
- Peel the carrots and cut off both ends before thinly slicing them.
- Grate the cauliflower using a box grater, and set it aside.
- Crack the eggs into a bowl and lightly whisk them together with a fork.
- Mix together the coconut aminos and chili paste together in a small bowl and set it aside.
- 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.
- 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.
- 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.
- Add the sauce to the pan and cook for another 1-2 minutes until the sauce is absorbed and thoroughly mixed in.
- 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!
- This stir-fry tastes best hot, but it’s really good at room temperature and cold right out of the refrigerator!
- Category: Fried Rice
- Method: Stove Top
- Cuisine: Thai
Keywords: Cauliflower Rice, Paleo Fried Rice, Clean Eating, Gluten Free, Dairy Free