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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.
Prep Time5 minutes
Cook Time27 minutes
Total Time32 minutes
Course: Main Course
Servings: 4 servings
Author: Jean Choi

Ingredients

Pineapple Grilled Pork

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: 3830IU | Vitamin C: 82.7mg | Calcium: 94mg | Iron: 3mg