Name: Keto Pineapple Chicken Cauliflower Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: US
Ingredients: 1 (12 ounce) package frozen riced cauliflower; 1 tablespoon olive oil; 4 teaspoons curry powder, divided; 2 teaspoons garlic powder, divided; 2 teaspoons onion powder, divided; Salt and ground black pepper to taste; 1 pound ground chicken; 5 egg whites; 6 green onions, chopped; 1 (20 ounce) can pineapple chunks, drained, juice reserved; 4 teaspoons low-sodium soy sauce, or to taste

Experience a vibrant twist on classic pineapple fried rice with this innovative dish! We've swapped out traditional rice for roasted riced cauliflower, offering a lighter, healthier, and equally satisfying meal. Savory ground chicken and fluffy egg whites complement the sweetness of pineapple for a symphony of flavors and textures in every bite.

Follow The Directions

01

Step

Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)

02

Step

In a large bowl, toss the frozen riced cauliflower with olive oil, 3 teaspoons of curry powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper. Spread the seasoned cauliflower evenly on a baking sheet. (5 minutes)

03

Step

Roast in the preheated oven until the cauliflower is slightly browned and tender, about 25 minutes. (25 minutes)

04

Step

While the cauliflower is roasting, heat a large skillet or wok over medium heat. Add the ground chicken, season with salt and pepper, and stir in the remaining curry powder, garlic powder, and onion powder. Cook until the chicken is browned and cooked through, approximately 5-7 minutes. Transfer the cooked chicken to a large bowl and set aside, keeping the skillet on the heat. (10 minutes)

05

Step

Whisk the egg whites with a pinch of pepper. Pour the egg whites into the same skillet and cook, stirring continuously until the eggs are set but still soft, about 3 minutes. Spoon the cooked egg whites into the bowl with the chicken. (5 minutes)

06

Step

Add the chopped green onions and the roasted cauliflower rice to the bowl with the chicken and egg whites. Gently toss everything together to combine. (3 minutes)

07

Step

To serve, divide the 'fried rice' among individual bowls. Top each bowl with pineapple chunks, a small splash of the reserved pineapple juice (for added sweetness and moisture), and a drizzle of low-sodium soy sauce to taste. Enjoy immediately! (2 minutes)

For an extra layer of flavor, consider adding a pinch of red pepper flakes or a dash of sriracha to the chicken while cooking.
If you prefer fresh cauliflower, you can rice it yourself using a food processor. Be sure to pat it dry before roasting to ensure it browns nicely.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.