Pineapple Pork Hash

No Nuts, Dairy, Eggs, Soy, Gluten, Grain or Refined Sugar!


This was the perfect lunch for our relaxing Sunday!  After chasing around a toddler at football practice (for 2 hours), I was in no mood to come home and break a sweat in the kitchen. I think that is the glorious thing about hash dishes… They are just plain easy! And in my opinion, it always helps to be able to use the ingredients you already have on hand! That is how this dish came about.

A couple of notes for this dish:

– If using fresh, your cauliflower will probably come out a little crisper than frozen because you will be able to dry them better. Also, I used organic pineapple slices from a can (about 4 whole slices) but fresh could always work too! And let me apologize for the lack of spice measurements!! I do, however, list my spices in an order of usage-  top spice is used the most. Spices in cooking are always added to taste anyways…. but having a recipe does help with what combination to of spices to use!

Pineapple Pork Hash


1lb ground pork

3 chopped celery stalks

1/2 cup chopped pineapple

1 bag frozen organic cauliflower- fresh is fine too

ground black pepper

ground sage

garlic powder

onion powder


dash of cayenne

sea salt

1T coconut oil


Preheat oven to 400

Line baking sheet with foil.

Rinse frozen/fresh cauliflower to thaw. Dry with paper towel the best you can.

Pile cauliflower on to foil lined sheet and cover with melted oil. Then season with garlic powder, pepper, and sea salt.

Bake for 30 minutes – flipping after 15 minutes and then every 5 minutes until done.

While cauliflower is roasting, heat large skillet over medium high.

Add thawed ground pork meat.

When meat is halfway cooked, add spices: Pepper (lots of this), Garlic powder, Onion powder, Sage, Coriander and a dash of cayenne, and chopped celery. Cook about 5 minutes. Add chopped pineapple.

Stir meat mix until celery is softened and cauliflower tots are done.

Combine all ingredients into a bowl, sea salt to taste, and enjoy!


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