Wash and dry cauliflower thoroughly and remove greens. Cut cauliflower into four pieces and use a box grater to grate the cauliflower, using the large blades. You would grate this just like you would grate cheese. The cauliflower should resemble rice.
Season shrimp with salt and pepper to taste.
Add 1 tablespoon of olive oil or avocado oil to a large saute pan over medium heat. Once oil is warm, add shrimp and cook until opaque, about 5 minutes.
Once shrimp is no longer translucent, transfer to a place and set aside.
Add remaining tablespoon of olive oil or avocado oil and sesame oil to pan and heat. Add green onions and garlic to pan and cook for about 1 minute. Next, add riced cauliflower and cook, stirring frequently for about 5 minutes, or until cauliflower rice has softened.
Add coconut aminos to rice and cook four about 1 minute.
Next, add pineapple and shrimp to cauliflower and stir to combine. Cook for an additional 1 to 2 minutes. Garnish with cilantro and serve!
