INGREDIENTS

1 lb chicken breast

2 eggs (beaten)

1 ½ cups chopped fresh or canned pineapple

1 large red bell pepper (diced)

1 medium yellow onion( thinly sliced)

¾ cup chopped green onions

4 cloves garlic (pressed or minced)

3 cups cauliflower (riced)

1 tablespoon reduced-sodium soy sauce

1 to 2 teaspoons chili garlic sauce or sriracha

2 tablespoons coconut oil

1 small lime, halved

1 bunch of cilantro (chopped)

INSTRUCTIONS

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat; Add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, Transfer the eggs to a bowl. Wipe out the pan if necessary with a paper towel.

Add 1 tablespoon oil to the pan; add chicken and cook throughly. Set aside.

Add 1 tablespoon of oil, onions, pineapple and red pepper. Cook, stirring constantly until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes.

Add green onion and garlic Stir fry about 30 seconds.

Reduce the heat to medium and add the. Add the rice to the pan and stir to combine.

Add soy sauce; Cook until rice is hot, stirring occasionally, about 3 minutes.

Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.