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.