0 hours 10 mins
0 hours 10 mins
0 hours 20 mins
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
1. 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.
2. 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.
3. 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!
NOTES: “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! “