If you’re craving something quick, filling, and packed with bold flavors, this Curried Pineapple and Pork Fried Cauliflower Rice from The New Whole30 is a win! It’s a delightful blend of sweet, savory, and spicy that will easily scratch the itch for takeout.
What sets this recipe apart is its use of cauliflower rice, a clever twist that makes it Whole30 compatible and adds an extra dose of veggies. The cauliflower rice acts as a sponge, soaking up the rich, Asian-inspired sauce, ensuring each bite is bursting with flavor.
The combination of tender pork, juicy pineapple, and chewy apricots (or golden raisins or dates) creates a symphony of textures. The sweetness of the fruit contrasts beautifully with the heat from red pepper flakes, while roasted cashews and bell pepper add a satisfying crunch.
An easy recipe for busy weeknights.
Better yet? This Curried Pineapple and Pork Fried Cauliflower Rice is a breeze to prepare! In just a few steps, you’ll have a vibrant meal ready to serve. Start by seasoning the pork with curry powder and stir-frying it with garlic. Then, add snow peas, bell pepper, and green onions for a colorful mix of veggies. Finally, toss everything together with the seasoned cauliflower rice, pineapple, and apricots, then finish with fresh herbs and crunchy cashews.
Whether you’re meal prepping for the week or whipping up a quick dinner, this Curried Pineapple and Pork Fried Rice will surely become a favorite. It’s the perfect way to enjoy a delicious, nutritious, and Whole30-friendly meal that doesn’t compromise on flavor.
Ingredients
- 1/2 cup whole raw cashews
- 8 oz boneless pork tenderloin sliced into bite-sized strips
- 2 tsp curry powder
- 1/2 salt adjust to taste
- 1 tbsp ghee, clarified butter, or avocado oil
- 3 garlic cloves minced
- 1 cup trimmed and halved snow peas or ½ cup thawed frozen green peas
- 1/2 cup chopped red bell pepper package frozen cauliflower rice
- 3 green onions thinly sliced (green and white parts)
- 1 10 to 12 oz package frozen cauliflower rice
- 1 cup cubed fresh pineapple or drained canned pineapple chunks packed in juice reserve 2 tbsp juice
- 1/4 cup chopped dried apricots, golden raisins, or pitted dates
- 2 tbsp Whole30 compatible fish sauce
- 2 tbsp coconut aminos
- 1/8 tso red pepper flakes or more to taste
- 2 tbsp chopped fresh cilantro, Thai basil, or sweet basil
Instructions
- IN a large dry skillet or wok over medium-high heat, toast the cashews until lightly golden, about 2 minutes. Remove from the pan and set aside.
- SPRINKLE the pork with 1 teaspoon of the curry powder and salt to taste.
- IN the skillet or wok, heat the ghee over medium-high heat. Add the pork and garlic and stir-fry for 2 minutes. Stir in the snow peas, bell pepper, and green onions. Cook 2 minutes more.
- STIR in the remaining teaspoon of curry powder, the cauliflower rice, pineapple (and pineapple juice if using canned), apricots, fish sauce, coconut aminos, and red pepper flakes.
- COOK and stir for 2 minutes or until heated through. Stir in the cashews and cilantro and serve immediately.
