Thai Shrimp Pineapple Stir Fry & Cauliflower Rice

This dish has the perfect balance between sweet and spicy!  I highly suggest giving cauliflower rice a chance before you knock it down.  It's a great alternative to quinoa or brown rice.  Cook it in a little coconut oil to give it a tropical flavor to compliment this dish!

Thai Shrimp Pineapple Stir Fry

Servings: 4

Ingredients

• 1/2 lb. stir fry steak
• 1/2 lb. jumbo shrimp, shelled and deveined
• 1 T Thai Kitchen fish sauce
• 2 T cornstarch
• 1 T oil, divided
• 1 t minced garlic
• 1 t minced ginger
• 2 cups cubed assorted colors bell peppers
• 1 red chili pepper, chopped
• 1 cup fresh pineapple chunks
• 1/2 cup Thai Pineapple & Chili sauce
• Garnish: fresh cilantro

Directions

1. Mix steak and shrimp with the fish sauce in medium bowl
2. Add cornstarch; toss to evenly coat; set aside
3. Heat 1/2 T of the oil in large nonstick skillet on medium-high heat
4. Add garlic and ginger; stir fry 30 seconds
5. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp
6. Add sauce; cook and stir until heated through. Remove from skillet.
7. Heat remaining oil in the skillet
8. Add chicken; stir fry 5 minutes or until cooked through
9. Return bell pepper mixture to skillet; stir fry until well blended
10. Serve over brown rice or cauliflower rice and garnish with cilantro

Adapted From Skinny Taste

Cauliflower “Rice”

Serves 4

Ingredients

• 1 medium cauliflower head, leafy green part removed
• 1 T coconut oil
• Salt and pepper to taste

Directions

1. Using a food processor, grate the cauliflower into a coarse texture to resemble a grain of rice
2. Heat the coconut oil in a skillet over medium heat
3. Sauté the cauliflower rice for about 4-5 minutes
4. Season with salt and pepper

Note:  I usually process a whole head of cauliflower and portion it out into freezer bags.  Just let it defrost and sauté with additional spices.