Pineapple Chicken Fried Cauliflower Rice

This Whole30 and Paleo compatible dish is easy and delicious. When the cauliflower is added with the other ingredients in the recipe, the flavor profile changes, and you won't be able to tell it's not regular rice. This dish is a fan favorite.



  • 1-10oz package bacon, chopped
  • 2 chicken breast, diced into 1-inch cubes
  • 2-120z bags cauliflower rice
  • 1 small yellow onion, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 C cilantro, roughly chopped
  • 1 1/2 C fresh pineapple, medium dice
  • 1 C shredded carrots
  • 1/2 C cashews  
  • 1/2 C coconut aminos  
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 3 garlic cloves, minced
  • 2 T minced ginger root


1. Place chopped bacon into a large skillet on medium-low heat and render the fat. Once the bacon is crispy remove from skillet, leaving the fat in the pan.

2. Add the sliced onion to the pan with the bacon fat and cook until it's translucent. Remove the onion from the pan, making sure to leave the bacon fat in the pan, and set aside.

3. Add the garlic and ginger to the pan. Cook until they are fragrant, about 1 minute. Add the diced chicken breast and continue cooking until chicken is no longer pink, about 5-7 minutes.

4. Add the cauliflower rice, carrots, green onions, cilantro, bacon, sautéed onions,  pineapple, cashews, coconut aminos, fish sauce, and sesame oil to the pan. Stir to combine everything and cook for another 5-7 minutes or until most of the liquid has evaporated and the cauliflower rice is hot.

5. Serve and enjoy!