Indian Pineapple Cauliflower Rice

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Indian Pineapple Cauliflower Rice is a sweet and savory grain-free side for any main dish.

Indian Pineapple Cauliflower Rice |

The Inspiration For this Indian Pineapple Cauliflower Rice

A couple weeks back, I went to an Oscar party with the wonderful folks from Invictus and had to think of an Oscar-themed dish to bring along. Originally, I was joking around with Tiger Burgers (a nod to Life of Pi and Richard Parker) but then I kept thinking Pi-neapple. The idea for Indian Pineapple Cauliflower Rice was born.

Ingredients in this Indian Pineapple Cauliflower Rice

I modified a recipe by the amazing Melissa Joulwan of Well Fed, and what I brought is the result. It looks a lot like curry rice…so realistic in fact that when I asked my pal Amy if she’d tried it, she said no because she’d thought it was real rice.

The currants and cinnamon give a hint of sweet and spicy while the cilantro adds a nice fresh flavor. The batch easily doubles to serve more hungry bellies or just to have for leftovers. Pairs really well with chicken and shrimp.

Indian Pineapple Cauliflower Rice |

Indian Pineapple Cauliflower Rice

Course: Side Dish
Cuisine: Ethnic, Gluten-Free, Paleo, Veggies, Whole30
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 172 kcal

Indian Pineapple Cauliflower Rice features currants and cinnamon for a hint of sweet and spicy while the cilantro adds a nice fresh flavor.



  • 1 head cauliflower
  • 1/4 fresh pineapple or 1/2 cup unsweetened canned pineapple
  • 1/2 onion
  • 2 garlic cloves
  • 1/4 cup sliced almonds
  • 1/4 cup dried currants
  • 1 Tbsp curry powder
  • 1 tsp cinnamon
  • 1 large handful cilantro
  • 1 Tbsp Coconut oil or fat of choice
  • Salt and pepper to taste


  1. Rice the cauliflower in a food processor. Set aside.
  2. Dice the pineapple into small pieces (hint: big chunks are fine but cutting it to a smaller size is a bit more appealing visually).
  3. Dice the onion and garlic finely. Chop the cilantro.
  4. In a large skillet over medium heat, melt a large spoonful of coconut oil.  Saute the onions until softened, about 5 minutes. Add in the garlic, almonds, currants, curry powder and cinnamon. Stir until combined well.
  5. Increase the heat to medium-high, add another spoonful of coconut oil and dump in the cauliflower. Cook for a few minutes, stirring frequently, until it’s softened but not mushy.
  6. Remove from the heat and stir in the pineapple and cilantro. Check flavor and add salt / pepper to taste.
Nutrition Facts
Indian Pineapple Cauliflower Rice
Amount Per Serving
Calories 172 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Sodium 46mg2%
Potassium 663mg19%
Carbohydrates 25g8%
Fiber 6g24%
Sugar 15g17%
Protein 5g10%
Vitamin A 65IU1%
Vitamin C 98.3mg119%
Calcium 84mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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