PINE-APPLE Of My Eye Bowl

Recipe By:

30 Minutes

2 Servings

Easy

Dreaming of a tropical vacay? Channel island life with this tasty bowl made with our Chicken Tenders & Riced Cauliflower.

Pro tip: make this easy meal even easier by using your favorite premade teriyaki sauce!

Gluten-Free Wheat-Free

Ingredients

  • 4 Chicken Tenders
  • 1 container Sesame Citrus Riced Cauliflower
  • 1 small pineapple
  • 3 garlic cloves, minced
  • 2 tsp ginger, minced
  • 1/3 cup low sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 2 tsp corn starch
  • 1/4 cup water
  • 1 green onion, thinly sliced

Cooking Instructions

  1. Cook CAULIPOWER Chicken Tenders according to package instructions.
  2. Slice the pineapple in half lengthwise, leaving the stem and leaves intact. Slice the pineapple around the perimeter. Then, slice across the inside of the pineapple, through the core. Using a spoon, scoop out the pineapple chunks and set them aside. Be sure to reserve the juice that pools in the pineapple halves for the sauce, and set aside.
  3. Add the garlic, ginger, low-sodium soy sauce, brown sugar, sesame oil, cornstarch and water to the medium bowl with the pineapple juice. Whisk the ingredients to incorporate.
  4. Add the sauce ingredients to a small pot set over medium heat, and cook, whisking occasionally, until sauce is glossy and thickened. Set aside.
  5. While sauce cooks, prepare CAULIPOWER Riced Cauliflower according to package instructions.
  6. To plate, divide the riced cauliflower between the 2 pineapple halves. Slice the chicken tenders and divide between the two pineapple bowls. Drizzle the teriyaki sauce over the chicken. Chop the pineapple chunks into smaller pieces and garnish with chopped pineapple and sliced green onions.
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