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Coconut Pineapple Cauliflower Rice with a Twist (Paleo, Whole30)




Coconut Pineapple Cauliflower Rice with a Twist (Paleo, Whole30, Gluten-Free, Grain-Free).jpg



Mmm... did you see this rice? this is my newest version of this kind of Hawaiian rice that I loved!  I went crazy for it ๐Ÿ™ƒ because it has some of the things that I like most, but besides of that it is very tasteful, refreshing, filling, is a comforting food in one plate with great advantages, lesser carbs than any kind of rice, more fiber, and more vitamins and minerals, and it`s stupendous!!! ๐Ÿ˜ 

Don`t get me wrong, there is nothing wrong to eat rice, I do eat it, but there are a bunch of people that can`t eat any kind of grain or don`t want to, so this version could make a difference for them and even for anyone, it`s another way to eat the famous cauliflower, and integrate more vegetables into food. The children won`t find the difference, a thing that I love because I know perfectly how hard it`s to have a child that does not like vegetables, so please, try it and let me know how it was?
Coconut Pineapple Cauliflower Rice with a Twist (Paleo, Whole30, Gluten-Free, Grain-Free) 2.jpg

I have been making the coconut-pineapple rice with Basmati rice, always it has been savory, it does not matter is I am in Winter or Summer I go for it, the combination of the coconut milk with spices and pineapple makes me feel that I am at the beach with the sun up! it`s like a Piรฑa Colada drink but into a food.

That`s has inspired me to make a twist of the classical one but with cauliflower rice, and you know what? there is nothing here to envy! it`s light but surprisingly one of the best kinds of rice I have been done so far. My husband, that loves rice approached me in the kitchen and said to me, do you think it will work? and I said oh gosh for sure it will! 

I combined different spices and fats, ones for the chicken and ones for the shrimps, to give them the right savor without demerit one or the other, even the cauliflower rice has its own flavor different from the meats and then when they are combined together they would be what I like, a rich explosion of flavors that do not let you think in anything else only you can think to eat and taste it until you finish it, and you`ll say, oh my! How did I come up with this fantastic idea? How did I not think of this before?
Coconut Pineapple Cauliflower Rice with a Twist (Paleo, Whole30, Gluten-Free, Grain-Free) 4.jpg

This recipe is Paleo, Whole30, Gluten-Free, and it can be Vegan or AIP if you take away the things that are not allowed for your diet, it will be tastier as well.

The only thing you have to check it out as I did is the cooking time of the cauli-rice because if you don`t watch it out, you will finish with softer rice, but if you don`t mind that it could happen I am happy for you! andd... in lesser than 30 minutes you will have fancy rice cooked and ready to eat, and to share with your loved ones! ๐Ÿ’“ 

Let`s cook together! and I hope you give it a try!

COCONUT PINEAPPLE CAULIFLOWER RICE WITH A TWIST (Paleo, Whole30)
                       
Coconut Pineapple Cauliflower Rice with a Twist (Paleo, Whole30, Gluten-Free, Grain-Free).jpg
The recipe makes 6 servings
Preparation Time: 10 min
Total Cooking Time: 16:30 sec (rice, chicken, and shrimps)
Total Time: 26:30 minutes
                          

Ingredients:

Rice:
  1. 2 pounds of frozen cauliflower rice (2 packets of 1 pound)
  2. 3 garlic cloves minced
  3. 2 tbsp ghee for Paleo or butter
  4. 1 tbsp virgin coconut oil
  5. 1/2-3/4 cup full-fat coconut milk (warmed, and shaking it before adding to the rice) 
  6. 1 cup chunks of pineapple (if using canned drain it well before incorporating in the rice)
  7. salt to taste
  8. black pepper fresh cracked to taste
  9. 1/2 tsp turmeric powder or more
  10. 2 tbsp fresh parsley and cilantro leaves chopped or dry 
  11. 2 tbsp fresh mint leaves chopped or 1 tbsp dry 
  12. 2 tbsp pine nut
  13. 2 tbsp slivered or sliced almonds
  14. 1-2 limes or lemons chopped in wedges to serve
Shrimps:
  1. 1/2 pound of tawed clean and deveined shrimps
  2. 1/4-1/2 tsp red pepper flakes or 1/4 cayenne pepper (add more or less to your liking)
  3. salt to taste
  4. black pepper to taste
  5. 2 garlic cloves minced
  6. 1/2 tsp oregano
  7. 2 tbsp toasted sesame oil
Chicken Breast:
  1. 1 large chicken breast chopped in small cubes or 2 small about 1.5 pounds
  2. salt to taste
  3. black pepper to taste
  4. 1/2 tsp Herbs of Provence
  5. 1 tbsp balsamic vinegar
  6. 1 medium lemon juice
  7. 1/2 tsp garlic powder or fresh
  8. 2 tbsp ghee for Paleo or butter

How to make the Coconut Pineapple Cauliflower Rice?

How to Make Coconut Pineapple Cauliflower Rice with a Twist (Paleo, Whole30, Gluten-Free, Grain-Free)collage
In a large pot or skillet add the butter and coconut oil at medium temperature and when it hots add the minced garlic until fragrant.

Allow the coconut milk to be warm, I used full-fat canned, so what I did was to put it in a bath of warm water to distribute the cream on it, shake it well, add the turmeric into the measuring cup then the milk stirring it, pour the milk leftover into a Masson jar to use later. I wrote between 1/2-·3/4 cup because I like moist, and if you have leftovers the rice will absorb all of it but you can start with 1/2 cup and add a little by little until you reach the desired consistency of the milk with the rice.

Throw the frozen cauliflower rice and raise the temperature at medium-high stirring it constantly to evaporate the water, crush rapidly all the frozen chunks you could have, when you don`t see more water in a pot, add salt and black pepper to taste, it has to be a little salty because you will add coconut milk and pineapples, cook it for about 3:30 minutes, keep the temperature and add the coconut milk stir again don`t let it completely dry, after a few minutes 3-4 more, add the pineapples chunks, stir again carefully, taste it for salt and black pepper, I added more of both and set aside to keep it warm and take it out of the stovetop, I transferred it into my oven, don`t put a lid on. The other way is that you can switch and make a fist the shrimps and chicken lastly the rice, as you like, ¨the order of the factors does not alter the product¨ ๐Ÿ˜Š at least for this recipe.
How to Make Coconut Pineapple Cauliflower Rice with a Twist (Paleo, Whole30, Gluten-Free, Grain-Free)collage 2
In a skillet add the ghee/butter at medium-high temperature add the marinated cubes of chicken breast, cook them for about 10 minutes total, or until the internal temperature is 165 F, letting them brown for each side turning them halfway until fully cooked, set aside, covered.

In another skillet or pot add the toasted sesame oil at medium-high temperature add the minced garlic until fragrant, then marinated shrimps and cook for about 4-5 minutes total, depends on the size of them turning them halfway until fully cooked.

Hey guys! let`s mix everything together, give it the last stir and taste it! add the chicken cubes, and mix into the rice, then add the shrimps and incorporate them. I recommend do it with a large meat fork to prevent sticky rice.

Garnish the rice with the slivered almonds, pine nuts, chopped parsley, and mint leaves or cilantro leaves, and serve.

Enjoy it!!! ๐Ÿ˜‹
Coconut Pineapple Cauliflower Rice with a Twist (Paleo, Whole30, Gluten-Free, Grain-Free) 3.jpg

Notes: You can make this rice with any meat that you like or without it for a completely Vegan recipe.

Bonus Recipe: How to Make Awesome Potatoes in Air Fry

Ingredients:                                                                                     
  • 1 pound of small red potatoes with skin, chopped in half
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • dry spices to your liking (I used a mix of Italian seasoning with parsley leaves)
  • 2 tbsp avocado oil or another one.
How to make Potatoes in Air Fry?

Wash the potatoes and dry them with a kitchen paper, cut them in half.

Mix the ingredients with the chopped potatoes until they are well coated.

Turn on the Air Fryer to 400 F, when it`s hot toss them making room for them.

Bake them for 20 minutes turning them halfway.

Enjoy!

If you don`t have small potatoes, chop them in small wedges.


If you like this recipe, maybe you are interested to see this one:

Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! ๐Ÿ’—

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