Mexican Pineapple Boats
Serves 210 mins prep10 mins cook
Delicious Mexican pineapple boats filled with cumin-lime cauliflower rice and topped with habanero shrimp. A fun and healthy dish that's both whole30 approved and perfect for dinner. This recipe makes two servings and combines fresh veggies and tropical flavors for a refreshing meal.
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What you need
Instructions
1: Heat 1 tablespoon coconut oil over medium high heat. 2: Add 3 cups of cauliflower rice, 1/2 chopped onion, 4 cloves minced garlic, 1/2 chopped red pepper, 1/2 cup chopped mushrooms, and 1/2 cup finely chopped purple cabbage. Sauté for about 5 minutes until veggies soften. 3: Add 2 teaspoons coconut aminos, 1/2 teaspoon each of salt, garlic powder, onion powder, chipotle chili powder, and paprika, 1 teaspoon cumin, 1 tablespoon lime juice, and 1/3 cup chopped cilantro. Toss a few times over the heat and cook for another 2 minutes. 4: Add 1 teaspoon of lime zest and toss. 5: Cut a pineapple in half and scoop out the inside. Chop the inside into chunks and fill the pineapple halves with the rice, pineapple chunks, jalapeño, and avocado. 6: For the shrimp, pat dry and season with salt and pepper, then sear in 1/2 tablespoon coconut oil for about 2 minutes. Flip and add 1/2 tablespoon coconut aminos and habanero sauce and cook for another 2 minutes.View original recipe