Eosinophilic Esophagitis Friendly Paleo Pineapple-Jalapeño Chorizo Cauliflower Rice Skillet
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Learn more →Ingredients
4 servings
- 2 tbsp avocado oil, divided
- 12 oz fresh pork chorizo, casings removed
- 1 cup fresh pineapple, cut into ½-inch chunks
- 2 jalapeños, seeded and finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 4 cups cauliflower rice (fresh or thawed from frozen)
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- ½ tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Heat 1 tbsp of the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the chorizo and cook, breaking it into small crumbles with a wooden spoon, for 5–6 minutes, until browned and cooked through with no pink remaining. Transfer the chorizo to a plate, leaving the rendered fat in the skillet.
- 2
Add the pineapple chunks to the skillet in a single layer and cook undisturbed for 2–3 minutes, until the edges are golden and caramelized. Stir once and cook 1 minute more, then transfer the pineapple to the plate with the chorizo.
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