For the Grilled Pineapple Pork

• 1 cup chopped pineapple
• 6 tbsp coconut aminos
• 5 garlic cloves, peeled
• 1 inch fresh ginger
• 2 tsp Dijon mustard
• 1 tsp sea salt
• 1 lb Pederson's pork chops

For the Pineapple Fried Rice

• 1 large cauliflower (or 5 cups pre-riced cauliflower)
• 4 tsp coconut oil, divided
• 2 eggs, whisked
• 1/2 medium red onion, chopped
• 1 medium carrot, diced
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 2 tsp sea salt, divided
• 1 cup diced pineapple
• 1/4 cup coconut aminos
• 1 tsp turmeric
• 3 green onions, chopped
• Optional: Chopped cilantro for garnish

Grilled Pineapple Pork

1. In a food processor, combine pineapple, coconut aminos, garlic, ginger, Dijon mustard, and sea salt. Blend until smooth.
2. Place pork chops in a large resealable bag and pour in the marinade. Refrigerate for at least 4 hours or overnight.
3. Remove pork from marinade and let it sit at room temperature while you prepare the grill. Discard marinade.
4. Preheat grill to high heat.
5. Grill pork over direct heat for 1 minute per side, closing the lid between turns, for all 4 sides.
6. Move pork to indirect heat, close lid, and grill for 4 minutes. Flip and repeat until pork reaches an internal temperature of 140°F.
7. Remove pork from grill and let rest for 10 minutes. Prepare fried rice while pork rests.

Pineapple Fried Rice

1. If using a whole cauliflower, remove leaves and cut into florets. Use a cheese grater or food processor with grater attachment to rice the cauliflower. Set aside.
2. Heat 1 tsp coconut oil in a large skillet over medium-high heat. Add whisked eggs and scramble for 1 minute. Remove eggs from skillet and set aside.
3. Add 1 tbsp coconut oil to the same skillet. Sauté onion, carrot, red bell pepper, garlic, ginger, and 1 tsp sea salt for 4-5 minutes, until onions are softened.
4. Stir in cauliflower rice, pineapple, coconut aminos, turmeric, and remaining 1 tsp sea salt. Mix well to coat.
5. Cover skillet, reduce heat to medium-low, and cook for 5 minutes.
6. Uncover, stir in scrambled eggs and green onions. Remove from heat.
7. Slice rested pork into thin pieces and serve over the pineapple fried rice. Garnish with cilantro if desired.