This one-skillet dinner is a full-on flavor explosion — smoky, spiced chorizo meets caramelized pineapple, fiery jalapeño, and tender cauliflower rice, all finished with a bright hit of lime and coconut aminos. The combination sounds bold, and it absolutely delivers: sweet, savory, and just enough heat to keep every bite interesting. Cauliflower rice stands in beautifully for grains here, soaking up all the rendered chorizo fat and spiced pan drippings so nothing goes to waste. Coconut aminos bring that deep, slightly sweet umami note you'd normally get from soy sauce, making this completely grain- and legume-free without sacrificing any depth. The trick of caramelizing the pineapple separately before adding it back in is what sets this dish apart — those golden, jammy chunks are a total revelation against the smoky paprika and cumin. Finished with fresh cilantro, lime wedges, and optional avocado slices, it comes together in one pan and serves four, making it an easy weeknight win that genuinely feels like a restaurant-level meal.
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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.
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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