Celebrate summer with this Whole30 and Paleo Pineapple Fried Rice, served with perfectly juicy and flavorful grilled pineapple pork tenderloin.

The weather sure has been warming up and I’ve been firing up my grill more and more, and I’ve been absolutely loving it. If you couldn’t tell, I’m a huge fan of the grill because I think it makes food look and taste better with its char marks and subtle smokiness, and you can see some of my favorite grill recipes here.

I’ve recently been seeing pineapples coming out at the market, which makes me so happy. They are one of my favorite fruits because they are so dang refreshing, while tasting perfectly sweet and tart. Plus, they remind me of summer, which is always a good thing for me.

Today’s recipe is a celebration of welcoming the warmer months, using the grill to cook the pork tenderloin to a perfectly juicy finish, and incorporating pineapples into this paleo pineapple fried rice to infuse the sweet and savory flavors together. I don’t know about you, but the combo of pineapples and pork is a match made in heaven.

The pineapple adds a delicious flavor and sweetness without overpowering the flavors in this paleo pineapple fried rice, and it goes so well with the spices like coconut aminos and tumeric. I usually don’t like dishes that are too sweet, but this tasted perfectly balanced and I ended up eating way more than I intended.

Of course, the main star of the dish is the pork tenderloin. I’ve never grilled pork tenderloin before this, but you bet that’ll be the only way I cook it from now on because it turned out fantastic! It formed a beautiful golden crust on the outside, while being super moist inside. The marinade gives it an amazing flavor and my husband kept saying I have to make it again soon.

If you own a grill, I couldn’t suggest this recipe enough! But even if you don’t, you can always use the broiler to cook up this easy and delicious dish that everyone will go crazy for.

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Paleo Pineapple Fried Rice with Grilled Pineapple Pork

Celebrate summer with this Whole30 and Paleo Pineapple Fried Rice, served with perfectly juicy and flavorful grilled pineapple pork tenderloin.

Course Main Course

Prep Time 5 minutes

Cook Time 27 minutes

Total Time 32 minutes

Servings 4 servings

Calories 458kcal

Author Jean Choi

Ingredients

Pineapple Grilled Pork

• 1 cup chopped pineapple
• 6 tbsp coconut aminos
• 5 garlic cloves peeled
• 1 inch fresh ginger
• 2 tsp dijon mustard
• 1 tsp sea salt
• 1 lb pork tenderloin

Pineapple Fried Rice

• 1 large cauliflower or 5 cups of pre-riced cauliflwoer
• 4 tsp coconut oil divided
• 2 eggs whisked
• 1/2 medium red onion chopped
• 1 medium carrot diced
• 1 red bell pepper chopped
• 2 garlic cloves minced
• 1 inch fresh ginger minced
• 2 tsp sea salt divided
• 1 cup diced pineapple
• 1/4 cup coconut aminos
• 1 tsp turmeric
• 3 green onions chopped
• Optional: Chopped cilantro for garnish

Instructions

Pineapple Grilled Pork

• Combine pineapple, coconut aminos, garlic, ginger, dijon mustard, and sea salt in a food processor, and blend until smooth and creamy. 
• Add the pork to a large resealable bag, then pour in the marinade. 
• Marinate in the refrigerator for 4 hours to overnight. 
• Remove the pork from the refrigerator and let it sit at room temperature while you prepare the grill. Discard the marinade.
• Preheat the grill to high.
• Place the pork tenderloin over direct heat and close the lid. Grill for one minute. 
• Repeat for the 3 remaining sides of the pork.
• Move the pork to indirect heat and grill for 4 minutes with the lid closed. 
• Flip and repeat, until the internal temperature of the pork reaches 140 degrees F.
• Remove from the grill and let it rest for 10 minutes. Make the Pineapple Fried Rice while the pork rests.

Pineapple Fried Rice

• If using a whole cauliflower, remove the leaves off the cauliflower and cut off the florets from the roots.
• Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside. 
  
• Heat 1 tsp of coconut oil in a large skillet over medium high heat. 
• Add the eggs and cook stirring for 1 minutes, until the eggs are set and scrambled. Transfer to a dish and set aside
• Heat 1 tbsp of coconut oil in the same skillet. 
• Add onion, carrot, red bell pepper, garlic, ginger, and 1 tsp sea salt.
• Cook stirring for 4-5 minutes until the onion is softened.
• Add cauliflower rice, pineapple, coconut aminos, turmeric, and 1 tsp sea salt.
• Stir together to coat, then close the lid. Lower the heat to medium low and let it cook for 5 minutes.
• Uncover, add scrambled eggs and green onions, and stir.
• Remove from heat and plate. Cut the pork into thin slices and add to the pineapple fried rice. 
• If using, garnish with cilantro before serving. 

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 61g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 155mg | Sodium: 2648mg | Potassium: 1092mg | Fiber: 6g | Sugar: 43g | Vitamin A: 76.6% | Vitamin C: 100.3% | Calcium: 9.4% | Iron: 16.6%