3head of cauliflower or 6 cups of riced cauliflower
1tbspsesame oil
2cupscarrots, chopped
1red bell pepper, chopped
1orange bell pepper, chopped
1cupgreen onion, diced
1/2yellow onion, diced
1cupsugar snap peas
18oz.boneless, skinless chicken breast, diced
1/4cupsesame seeds
Pineapple Teriyaki Sauce:
1/2cuptamari
1cupcanned crushed pineapple
1knobginger, minced
2clovesgarlic, minced
2tspNAKANO Seasoned Rice Vinegar
1tspsesame oil
1tbspred chili pepper
1tbspcornstarch
Instructions
Cut pineapple in half, length wise. Remove flesh to create two bowls. Reserve the flesh, cube and set aside.
Whisk together sauce ingredients in a saucepan and place over medium-high heat. Simmer for 5 minutes or until it starts to thicken and set aside.
Cut cauliflower into chunks and pulse in a food processor until you have riced cauliflower. Set aside. Disregard if you’re using store bought or frozen cauliflower rice.
Heat sesame oil in a large wok or skillet. Add carrots, bell pepper, onion, pineapple, riced cauliflower and sugar snap peas to the skillet. Stir-fry until the vegetables are tender, about 5 minutes. Stir in sauce and chicken and continue cooking until chicken is cooked through and ingredients are coated, about 4-5 minutes. Divide stir-fry between both pineapple halves and top with sesame seeds.