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“During the week when I want a fast meal, I’ll buy precut fresh pineapple in the produce department and just serve this on a plate sans the pineapple boat! In a pinch, I’ve also been known to use canned pineapple. No need to share that with the masses! “
Pineapple Shrimp Bowls
I make this quick and healthy stir fry (all vegetables and shrimp) and serve it over cauliflower rice in a scooped out pineapple boat. But during the week, this is served right on a good old fashioned plate!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Medium Pineapples
- 2 Tbsp. Toasted sesame oil, divided
- 4 Oz. Cooked Canadian bacon diced
- 1 Sweet red pepper, diced
- ¼ Cup Chopped Cashews or Macadamia Nuts
- 1 Tbsp. Minced ginger
- ¼ Tsp. Crushed red pepper flakes
- 3 Garlic cloves minced
- 24 Oz. Uncooked cauliflower rice (about 6 cups)
- 1 Cup Uncooked scallions, sliced (about one bunch)
- 2 Tbsp. Low sodium soy sauce
Instructions
- Cut each pineapple in half lengthwise. Using a paring knife cut out the core from each half by cutting lengthwise down either side of core, angling knife inward. Discard core. Cut pineapple around the perimeter, leaving a ½-inch shell. Scoop out pineapple flesh with a spoon. Finely chop 1-cup pineapple and set aside. Reserve remaining pineapple for another use.
- Heat a large nonstick skillet over medium-high heat. Add 1 Tbsp. oil to pan; swirl to coat. Add shrimp and bacon to pan. Cook until shrimp is cooked through and bacon is lightly browned, about 5 minutes. Remove shrimp mixture from pan.
- Heat remaining 1 Tbsp. oil in pan. Add bell pepper, ginger, crushed red pepper, and garlic. Cook, stirring, until bell pepper is crisp-tender, about 2 minutes. Add cauliflower rice and scallions. Cook, stirring frequently, until cauliflower rice is crisp-tender, about 5 minutes. Stir in shrimp mixture, soy sauce, and pineapple. Cook until warmed through, about 1 minute. Stir in the nuts. Divide mixture evenly among pineapple halves.Serving size: about 2 cups cauliflower rice. You will have plenty left over for lunch the next day!
Nutrition
Calories: 4kcalCarbohydrates: 0.4gProtein: 1gFat: 0.02gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 266mgPotassium: 26mgFiber: 0.1gSugar: 0.04gCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!
