Taiwanese Pineapple Rice

Taiwanese Pineapple Rice is a vibrant and flavorful dish that combines the sweetness of pineapple with savory elements, creating a delightful balance. This Paleo-friendly version replaces traditional rice with cauliflower, making it a healthy and low-carb alternative.

Ingredients

• Cauliflower - 1 medium head, grated (about 500g)
• Pineapple chunks - 1 cup (fresh or canned, drained)
• Green onions - 2, chopped
• Carrot - 1 medium, diced
• Bell pepper - 1/2, diced
• Garlic - 2 cloves, minced
• Coconut aminos - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Eggs - 2, beaten
• Cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Prepare the cauliflower by removing the leaves and stem, then grate it using a box grater or food processor until it resembles rice.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced carrot and bell pepper, sautéing for about 3-4 minutes until they start to soften.
3. Add the minced garlic and chopped green onions to the skillet, and cook for another minute until fragrant.
4. Stir in the grated cauliflower and pineapple chunks, mixing well. Add the coconut aminos, salt, and black pepper, and cook for about 5-7 minutes, stirring occasionally until the cauliflower is tender.
5. Push the cauliflower mixture to one side of the skillet and add the remaining tablespoon of olive oil to the empty side. Pour in the beaten eggs and scramble them until fully cooked, then mix with the cauliflower mixture.
6. Remove from heat, garnish with chopped cilantro, and serve warm.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 210 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a Paleo diet.
• Rich in vitamins and antioxidants from fresh vegetables and pineapple.

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