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Home » 30 Minutes or Less » Pineapple Cauliflower Rice

Pineapple Cauliflower Rice

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
August 8, 2017
4.89 from 9 votes


Last Updated June 12, 2020 | 0 Comments

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Pineapple Cashew Cauliflower Rice with Coconut Milk

Skip the carbs with this super yummy and totally easy Pineapple Cashew Cauliflower Rice with Coconut Milk.

A plate of food with rice and vegetables

Back in the beginning of the year I was completely obsessed with riced cauliflower. I guess you could say I went through a period of no carbs, or low carbs, and cauliflower rice of all varieties was my favorite.

I made several different kinds of cauliflower rice, but this Pineapple Cashew Cauliflower Rice with Coconut Milk was probably one of my favorites.

So easy and tasty, it’s simple enough to make any day of the week, but complex enough in flavor and texture that you could enjoy it alone as a meal or as side. One of my favorite easy dinners is actually this with either leftover shredded chicken or simple sautéed shrimp.

Plus, if you have a kiddo that loves rice, this is a GREAT way to sneak some extra veggies into their diet 🙂 

Pineapple Cashew Cauliflower Rice with Coconut Milk

I can’t speak from experience. My child has only just recently started eating rice and it has to be of the Spanish variety. I guess I know what I will be making later this week…

I strongly recommend adding a good handful of cashews in with the pineapple and coconut cauliflower rice, however, I have since tried it with macadamia nuts and it is SO GOOD! But, I have just learned how much I love macadamia nuts, so currently they are making their way into anything and everything.

Pineapple Cashew Cauliflower Rice with Coconut Milk

Pineapple Cashew Cauliflower Rice with Coconut Milk

4.89 from 9 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Skip the carbs with this super yummy and totally easy Pineapple Cashew Cauliflower Rice with Coconut Milk.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Cuisine Asian
Servings 6 servings
Calories 207 kcal

Ingredients
 
 

  • 1 tablespoon coconut oil
  • 4 shallots - or 1 red onion, diced
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon salt
  • 6 cups raw cauliflower rice
  • ¾ cup full fat coconut milk
  • 1.5 cup fresh pineapple - chopped
  • .5 cup cashews - chopped
  • fresh chopped cilantro - for serving
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Instructions
 

  • Add the coconut oil to a large skillet over medium high heat. Once hot add the diced shallots and sauté until soft and lightly brown. Add the minced ginger and salt and stir, cooking for one minute more.
  • Mix in the riced cauliflower with the shallots and ginger and stir to combine. Reduce heat to medium and cook for for 2-3 minutes, stirring constantly.
  • Stir in the coconut milk and mix well. Continue to cook the cauliflower rice for an additional 4-5 minutes.
  • Mix in the freshly chopped pineapple and cashews and cook to desired doneness.
  • Remove from heat and garnish with fresh chopped cilantro and red chili flakes.

Nutritional Information

Calories: 207kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Sodium: 443mg | Potassium: 712mg | Fiber: 4g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 98.4mg | Calcium: 56mg | Iron: 2.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Pineapple Cashew Cauliflower Rice
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

2.4K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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