*2 large portions

** pineapple has quite a bit of carbs, but the ratio of this recipe is quite well balanced so you can eat it anytime. If you’re worried about the carb content, you don’t have to use the entire pineapple in the recipe, or you can earn it with your workout.

Ingredients:
1 lb chicken tenders chopped into small size bites
1 large pineapple
4 large radishes thinly sliced and then quartered
1 cup thinly sliced red cabbage
1 jalapeno pepper chopped finely
1/2 cauliflower head riced
1 clove garlic minced
1 tbsp ginger minced
3 scallions chopped
3 tbsp oil for frying (I use algae, you can use canola, avocado, walnut..)

For the pistachio vinaigrette:
1/4 cup shelled pistachios
1/3 cup grapeseed, avocado or algae oil
2 tbsp sherry vinegar
1 tsp lemon juice
1 tbsp orange juice
1 tbsp Erythritol, Stevia, or Choc Zero Maple Syrup
1/4 small shallot
1/2 tsp sea salt
1/2 tsp freshly ground pepper

Instructions:

1. Heat up 2 tbsp of the oil for frying in a large non-stick skillet over high heat. When the oil is hot and sizzles, add the chicken and cook the chopped chicken tenders until golden brown on top and fully cooked through. It might take about 6-7 minutes. Transfer the cooked chicken bites into a separate bowl.
2. In the same skillet heat up the remaining tbsp of oil over medium heat and add the minced garlic and ginger and jalapeño and sauté until fragrant – for about 2 minutes. Add the riced cauliflower and cook for about 5-6 minutes stirring frequently. Add salt & pepper to taste and set aside into a separate bowl.
3. In a large bowl combine the cabbage, radishes, and scallions. Slice the pineapple in half lengthwise and remove the edible parts of it. Save the two empty halves to use them as bowls. Chop the pineapple into small bites and add it to the slaw.
4. Make the vinaigrette by mixing all the ingredients in a blender until smooth.
5. Add the warm cauliflower and chicken bites to the slaw and add about 1/4 cup of the pistachio vinaigrette. Mix well until well coated.
6. Distribute the pineapple chicken slaw evenly in the pineapple bowls and serve. You can store it in the fridge over night covered so it doesn’t get dry. It’s really good even the next day and cold.

Macros Per Portion (includes the vinaigrette):
Calories: 654.7
Carbs: 89.9 g
Net Carbs: 77.7 g
Fat: 26.8 g
Protein: 23.4 g