Imagine a dish that transports you to the vibrant streets of Thailand with every single bite - without the heavy carbs and excess calories! This Thai Pineapple Chicken Fried Cauliflower Rice is not just a meal, it's a flavor explosion that will revolutionize your dinner routine. Packed with juicy pineapple, tender chicken, and cauliflower "rice" that'll make you forget all about traditional grains, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 head cauliflower, riced
- 1 cup cooked chicken, shredded
- 1 cup pineapple, diced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the cauliflower and remove the leaves and stem. Cut it into florets and use a food processor or box grater to rice the cauliflower until it resembles grains of rice. Set aside.
- In a medium bowl, shred the cooked chicken into bite-sized pieces. If you haven't cooked the chicken yet, you can boil or sauté it until fully cooked, then shred it. Set aside.
- Dice the pineapple into small pieces. If you're using fresh pineapple, make sure to remove the skin and core before dicing. If using canned pineapple, drain it well.
- In a small bowl, beat the two eggs and set aside. This will be added later for extra protein and flavor.
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the riced cauliflower. Stir-fry for about 5-7 minutes until the cauliflower is tender and slightly golden.
- Add the shredded chicken and diced pineapple to the skillet. Stir well to combine and cook for an additional 3-4 minutes, allowing the flavors to meld together.
- Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs into the empty side of the skillet. Scramble the eggs until fully cooked, then mix them into the cauliflower mixture.
- Pour the soy sauce over the entire mixture. Stir well to ensure that the cauliflower rice, chicken, pineapple, and eggs are evenly coated. Season with salt and pepper to taste.
- Continue to stir-fry for another 2-3 minutes until everything is heated through and well combined. Make sure to taste and adjust seasoning if necessary.
- Once done, remove the skillet from heat. Serve the Thai Pineapple Chicken Fried Cauliflower Rice hot, garnished with additional pineapple or chopped green onions if desired.
Tips
- Cauliflower Rice Perfection: Make sure to dry your cauliflower rice thoroughly after ricing to prevent excess moisture, which can make your dish soggy.
- High Heat is Key: Use a large, wide skillet or wok and cook on medium-high heat to achieve that perfect slightly crispy texture.
- Protein Prep: Use pre-cooked, cold chicken for best results - it helps prevent the meat from becoming mushy during stir-frying.
- Pineapple Placement: Drain canned pineapple well or pat fresh pineapple dry to prevent excess liquid in your dish.
- Egg Technique: Create a small well in the cauliflower mixture when adding eggs to ensure they cook evenly before mixing in.
- Seasoning Secret: Don't be afraid to add a splash of sesame oil or a sprinkle of red pepper flakes for extra depth of flavor.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 14g
Protein: 23g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 123mg
