This cucumber quick pickled salad was created as the perfect topping for my Ginger Beef…
Thai Pineapple Fried Rice
Who says you can’t enjoy Pineapple Fried Rice on the AIP? You totally can with the use of cauliflower rice. The flavors in this dish will transport you to Thailand and make you feel like you’re on vacation any day of the week.
This dish is based on a dish I tried in Thailand last month. I had the more traditional fried rice (as I tend to tolerate rice in moderation). And, I’m not ashamed to admit that I had this dish 3 times in the 3 days we were in Thailand as it seemed to be one of the safest options on the menu.
After the first bite, I just knew I needed to come home and recreate a cauliflower and totally AIP version of this Thai Pineapple Fried Rice. I hope you enjoy it as much as I do!
Over Christmas I traveled to Bangkok, Thailand with my hubby and his family. I’ve never traveled over the holidays and honestly was a little nervous about missing out on my favorite holiday traditions. But, I ended up really enjoying the experience. We rented a 3-bedroom home where we could make our own breakfast. Our landlady was awesome and basically served as our tour guide and arranged everything for us. We put up a small Christmas tree and sang carols and read the Christmas story from the Bible and opened our gifts. It really was a special Christmas.
One of the highlights for most people when they travel is the food. But, as you know, once you’re following a diet like AIP, eating out is scary and eating out in a foreign language can almost be downright impossible. I was especially concerned about the soy laden sauces, but thankfully managed to get out with no gluten/ soy exposure!
Here are some of the things that I did on this trip:
- I brought snacks from home including some Christmas treats
- We stayed in a home with a kitchen and were able to shop at a nearby market, so I filled up at breakfast so that if I couldn’t find anything at lunch I’d be ok.
- I kept fruit and plantain chips (thanks to my sister in law bring them from India) in my bag at all times.
- We asked lots of questions at restaurants and when in doubt went with plain grilled meat and plain white rice (AIP reintroduction which I tolerate).
- We went to a Korean BBQ place one night where you grilled your food on the table and asked for 2 grills. The one at my end of the table stayed soy and nightshade free.
- I tried to relax and have fun and enjoy the food and the culture without getting too stressed out.
Other Resources & Tips for traveling on AIP:
- How I stayed mostly AIP on my Italian Honeymoon
- Airplane Travel and the AIP
- AIPish on a Kenyan Safari
- AIP Travel: Tips, Recipes and Gear
All dressed up Thai style with my hubby and sis-in-law
Like I said before, we ended up ordering this dish every day while we were in Thailand and I have to tell you that after a morning of walking and checking out one buddhist temple after another, this dish really hit the spot. There was just something about the heat of the onions, the umami of the grilled shrimp/ chicken/ pork, the crunch of the veggies, and the sweet tanginess of the pineapple. This dish seriously hits all the flavor profiles and is a must make.
So, once we were home and settled back into normal life, I bought the pineapple and pulled out the food processor for the cauliflower rice and the rest is history. This recipe calls for chicken thighs and shrimp, but you could easily use just about any meats you have around. The addition of bacon or ham would be especially good. Plus, feel free to toss in other veggies…. broccoli, asparagus, etc. to up the veggie content.
Some other Asian inspired Dishes you might want to try:
- Thai Meatballs
- Thai Green Curry with Seafood
- Ginger Beef Lettuce Cups
- Ginger Lime Noodle Bowl
- Gingered Cabbage and Carrots
It’s Time for Pineapple Fried Rice:
- 1 TBSP olive oil
- 1 pound shrimp - cleaned
- 4 chicken thighs - cut into bite sized pieces
- 1 medium onion - finely diced
- 2 medium carrots - finely diced
- 3 cloves garlic - crushed
- 1 TBSP ginger powder
- 1 tsp turmeric
- ¼ tsp pink himalayan
- 1 head of cauliflower riced (6-8 cups)
- 2 TBSP fish sauce
- 1 pineapple (mainly for decoration) - ½ cup chopped pineapple for the dish
- ¼ cup chopped cilantro/ coriander leaves
- 1 spring onion - greens only - thinly sliced
- ¼ cup raisins
- Prep veggies - rice the cauliflower, dice onions and carrots, crush the garlic
- Preheat oven to 350 F
- Cut pineapple in ½ and scoop out the insides. Put ½ cup finely chopped pineapple aside and save the rest for another meal. Pour out any juice in the pineapple and place to the side.
- Heat a large skillet with a bit of olive oil and cook the chicken until cooked through (remove to the side). Then add the shrimp and cook til no longer pink (remove to the side).
- Add remaining olive oil and cook onion, carrots and garlic over a medium heat until carrots are no longer hard.
- Add dry spices and cook for 1 minute
- Add Cauliflower rice and stir well to combine. Drizzle in the fish sauce and toss together for all flavors to combine
- Add remaining ingredients - chicken, shrimp, pineapple, raisins, herbs and toss to combine
- Remove from heat
- OPTIONAL: Scoop some of the fried rice into the pineapple shells and cook for 8-10 minutes to allow the pineapple juice to permeate the fried rice.