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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 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
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 mins
Cook Time 25 mins
Total Time 35 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

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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