This coconut cauliflower rice with pineapple is bursting with tropical flavor! It takes less than 15 minutes to cook and is only 6 simple ingredients. A great dish to add to your BBQ this summer! This cauliflower rice recipe is gluten free, grain free, dairy free, and soy free. It also follows the SCD, Paleo, and Whole30 diets.
Hi friends! A few weeks ago I shared that I wanted to be a bit more intentional when it came to planning my sides for the week. Well, this side dish is absolutely perfect for summer! It’s light, refreshing, simple to throw together, and is full of tropical flavors.
My love of frozen cauliflower rice knows no bounds! It makes recipes like this ridiculously easy and quick to throw together. However, making your own cauliflower rice is easy too, just a bit time consuming. You can either use a box grater to grate a head of cauliflower, or you can place the florets of the cauliflower in a food processor and process until it resembles the size of traditional rice.
The rice gets sauteed in a large skillet for just a few minutes before adding coconut milk, chopped cilantro, salt, ground red pepper (for a little bit of a kick), and fresh pineapple chunks! The rice simmers until some of the coconut milk has evaporated and your desired tenderness is reached…that’s it!
Seriously, could this recipe get any simpler? It’s a great side for grilled chicken, steak, or even seafood! Hope you enjoy!
- 2 cups cauliflower rice
- 1 cup full fat coconut milk
- 1 cup fresh pineapple, chopped
- 1 Tbsp chopped cilantro
- 1/2 tsp sea salt
- 1/8 tsp ground red pepper
Heat a large skillet over medium heat. Saute the cauliflower rice for 2 minutes.
Add the coconut milk to the skillet and bring to a boil. Reduce the heat to low and stir in the rest of the ingredients.
Simmer for about 10 minutes or until your desired tenderness is reached. Serve warm.
*The calories calculated in this recipe are an estimate*