⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

🍽 Ingredients

• 1 small Scotch bonnet pepper
• 1 tablespoon, grated Ginger
• 2 cloves, grated Garlic
• 2, finely chopped Scallions
• 1 teaspoon Allspice
• 1 teaspoon Thyme
• 1/2 teaspoon Ground cinnamon
• 1 tablespoon Brown sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 medium head, riced Cauliflower
• 1 tablespoon Coconut oil
• 1 slice Pineapple
• 1 tablespoon Extra virgin olive oil
• 1 tablespoon, chopped Fresh cilantro

📖 Instructions

1. First things first, let's tackle that jerk seasoning! In a food processor or using a very fine grater, finely grate the Scotch bonnet pepper (handle with care!), ginger, garlic, and scallions. Oh, and wear gloves! Trust me on this one. You'll thank me later. If you're feeling brave (or reckless!), finely chop everything by hand. Just be sure to keep your eyes and skin away from the pepper's oils!
2. Next, get a large bowl and combine the grated/chopped goodies with the allspice, thyme, cinnamon, brown sugar, salt, and black pepper. Mix it all up until everything is well-combined. Taste it (carefully!) and adjust seasonings to your preference. I like a good bit of heat, but that's just me! You do you!
3. Now for the cauliflower rice. If you're using fresh cauliflower, pulse it in the food processor until it resembles rice. If you prefer, you can buy pre-made cauliflower rice. Either way, it's time to get cooking. In a large skillet over medium heat, add a drizzle of coconut oil (or your favorite high-heat oil) and add the cauliflower rice. Sauté for 5-7 minutes, or until tender-crisp and lightly golden brown, stirring occasionally.
4. Meanwhile, preheat your grill pan (or outdoor grill) to medium-high heat. Peel and core the pineapple, cutting it into thick slices. Brush the slices with a little extra virgin olive oil and grill for about 3-4 minutes per side, or until nicely grill-marked and caramelized.
5. Give the jerk seasoning a final stir before tossing the cauliflower rice into the bowl with the seasoning. Toss gently and evenly to coat all those cauliflower rice bits. Make sure every piece gets its fair share of delicious jerk magic!
6. Back to the skillet! Add a tablespoon or two of extra virgin olive oil, if needed. Add the seasoned cauliflower rice to the skillet, and cook for another 2-3 minutes, making sure it's thoroughly heated through and those flavors really meld together! Don't forget to taste and adjust the seasoning one last time! This is your moment to shine and make this dish uniquely YOURS!
7. Finally, time to plate! Divide the Jamaican jerk cauliflower rice onto plates and top with the grilled pineapple slices. A sprinkle of fresh cilantro adds a nice touch. It’s a small detail but trust me, it makes a difference. Enjoy! Let me know in the comments how your adventure with this recipe goes! I'd love to hear what you think!

📝 Notes

• Adjust spice level to your preference. Start with less Scotch bonnet and add more gradually.
• If using pre-made cauliflower rice, reduce cooking time as needed.
• Grilling the pineapple enhances its sweetness and creates a nice caramelized exterior.