This coconut cauliflower rice with pineapple takes less than 15 minutes to cook and is only 6 simple ingredients! It’s a great dish that’s bursting with tropical flavor and is a perfect addition to your summer BBQ! This cauliflower rice recipe is gluten free, grain free, dairy free, and soy free. It also follows the SCD, Paleo, and Whole30 diets.
This side dish is absolutely perfect for summer! It’s light, refreshing, simple to throw together, and is full of tropical flavors.
Do I use frozen or fresh cauliflower rice for this recipe?
Either! I like frozen cauliflower rice since it really helps to reduce prep time! When purchasing frozen cauliflower rice just take a quick look at the ingredient list to ensure no salt or starches have been added. The only ingredient listed should be cauliflower!
Making your own cauliflower rice is easy, just a bit time consuming. You can either use a box grater to grate a head of cauliflower, or you can cut off the cauliflower florets and place them in a food processor to process until they resemble the size of traditional rice.
Coconut cauliflower rice tips!
- Cauliflower rice (whether using fresh or frozen) tends to cook quickly, so keep an eye on the cauliflower to ensure it’s not getting too mushy.
- Culantro can be used in place of cilantro.
- If using frozen pineapple chunks, allow to defrost before adding to the skillet, and don’t add the excess pineapple juice!
Here are more simple sides using cauliflower!
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Post was originally published in June of 2018 and was updated in May of 2020.
Coconut Cauliflower Rice
- 2 cups cauliflower rice (either fresh or frozen)
- 1/2 cup full fat canned coconut milk
- 1 cup fresh pineapple, chopped
- 1 Tablespoon chopped cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- Heat a large skillet over medium heat, then add the cauliflower rice and the coconut milk. Occasionally stir the mixture.
- Once the coconut milk begins to bubble, drop the heat to low and add the remaining ingredients.
- Cook an additional 5 minutes or until until the coconut milk has reduced by half and your desired tenderness for the cauliflower rice is reached.
- Serve warm. Leftovers can be stored in a covered container for 3 to 5 days in the refrigerator.
- Native Forest Simple Coconut Milk is the brand I use and LOVE!
- Fresh or frozen cauliflower rice may be used.
- If using frozen pineapple chunks, allow to defrost before adding to the skillet. DO NOT add the pineapple juice.