Fructose Free 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
Ingredient noteJalapenos are low in fructose in small amounts, and this recipe stays within about one small pepper per serving, so it is likely Low Fructose. If you prefer to always avoid fresh jalapeno, please tap it and change its rating to Red.
- 1 red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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