Hawaiian Skillet | Ann Shippy MD
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Hawaiian Skillet

hawaiian skillet paleo meal with ham

This quick dinner is a wonderful way to use some leftover ham! If you are avoiding grains, one of the best and easiest substitutes to enjoy is cauliflower rice. It looks and “behaves” like rice, while providing the immense benefits of cruciferous vegetables. This recipe calls for fresh pineapple, which I prefer, since I advise everyone to reduce their use of canned food. But if you need to use canned pineapple chunks, make sure the fruit is organic with no sugar added, and ideally in a BPA-free can like this option from Whole Foods/Amazon. Also note this recipe uses coconut aminos, which is a delicious gluten-free, soy-free, Paleo substitute for soy sauce.

INGREDIENTS:

  • ½ tbsp coconut oil
  • 1 garlic clove, minced
  • ½ onion, diced
  • 1 orange bell pepper, cubed
  • 1- 16 oz bag of cauliflower rice or pearls (or 1 head cauliflower riced)
  • ½ pineapple, skin removed and cubed
  • 6 slices deli ham, cut into cubes
  • 1 tbsp coconut aminos
  • ¼ cup green onions, diced
  • 1 tsp salt
  • 1 tsp pepper

INSTRUCTIONS:

Heat your skillet over medium heat. Add oil and garlic and cook until fragrant. Add onions and bell pepper and continue to cook until onion is translucent. Add cauliflower rice/pearls. Continue to cook until cauliflower is cooked and softened. Stir in pineapple and ham. Continue to cook until all is heated through. Stir in coconut aminos and salt and pepper. Sprinkle with green onions and serve warm.

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