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Hawaiian pineapple bowls

Hawaiian Pineapple Bowls

3
Points®
Total Time
37 min
Prep
22 min
Cook
15 min
Serves
4
Difficulty
Easy
Want a fun way to liven up a weeknight dinner? Serve it in a pineapple boat! Hollowed-out pineapple halves make for a stunning presentation at the table. They’re filled with a low-carb fried cauliflower rice that’s loaded with shrimp and Canadian bacon. Look for premade cauliflower rice in the produce section, or make your own by either shredding cauliflower florets on the large holes of a box grater or pulsing them in your food processor until small bits form. If you need to use frozen cauliflower rice, toss it into the pan frozen and add two or three minutes to the cook time.

Ingredients

Pineapple

2 medium, about 3 pounds each

Toasted sesame oil

2 Tbsp, divided

Uncooked shrimp

1 pound(s), (41-50 count), peeled and deveined

Cooked Canadian bacon

4 oz, diced

Red bell pepper

1 medium, diced

Minced ginger

1 Tbsp

Crushed red pepper flakes

¼ tsp

Garlic

3 clove(s), minced

Uncooked cauliflower rice

24 oz, about 6 cups

Scallions

1 cup(s), chopped, sliced

Low sodium soy sauce

2 Tbsp

Instructions

  1. Cut each pineapple in half lengthwise. Using a paring knife, cut out the core from each half by cutting lengthwise down either side of core, angling knife inward. Discard core. Cut pineapple around the perimeter, leaving a ½-inch shell. Scoop out pineapple flesh with a spoon. Finely chop 1 cup pineapple and set aside. Reserve remaining pineapple for another use.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 Tbsp oil to pan; swirl to coat. Add shrimp and bacon to pan. Cook until shrimp is cooked through and bacon is lightly browned, about 5 minutes. Remove shrimp mixture from pan.
  3. Heat remaining 1 Tbsp oil in pan. Add bell pepper, ginger, crushed red pepper, and garlic. Cook, stirring, until bell pepper is crisp-tender, about 2 minutes. Add cauliflower rice and scallions. Cook, stirring frequently, until cauliflower rice is crisp-tender, about 5 minutes. Stir in shrimp mixture, soy sauce, and pineapple. Cook until warmed through, about 1 minute. Divide mixture evenly among pineapple halves.
  4. Serving size: about 2 cups cauliflower rice

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