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4 servings


0 hours 10 mins


0 hours 10 mins


0 hours 20 mins

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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! “


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