This easy chicken egg roll in a bowl recipe has a little twist: fresh pineapple! The fruit brings an incredible flavor making this egg roll in bowl savory and sweet balanced with a spicy sauce too! Look no further, this is the egg roll in a bowl recipe you want to try!
I discovered egg roll in bowl when I did my 1st Whole30 a few years ago as this is a very popular dish to make when you're on the program. And oh my I was shocked by how easy and delicious it was! My husband and I started to make it from scratch multiple time a month and one day as he was cutting a fresh pineapple, we had the idea to add some to the easy egg roll in a bowl. It was sooooo delicious, we never made it differently after that! It needed spice, which is where the sriracha sauce comes into play to balance this dish!
Ingredients to make Egg Roll in a Bowl
- 1 lb of ground chicken. You could substitute turkey if you prefer. I love ButcherBox.
- ¼ of a red cabbage, shredded
- ¼ of a green cabbage, shredded
- 2 large carrots, julienne cut (cut into thin strips). Use 1 or 2 more if small.
- 4-5 green onions
- ½ cup of diced pineapple
- 1 teaspoon of fresh ginger, which is about 1 inch grated
- 2 teaspoons of toasted sesame oil
- 2 Tablespoons of coconut aminos
- 3-4 garlic cloves, minced
- salt and pepper to taste, start with ¼ teaspoon for each
- Avocado oil for cooking, about ½ a Tablespoon
- (optional) Sprinkle of sesame seeds
For the sauce
- ¼ cup avocado oil mayo
- 2 teaspoons coconut aminos
- 1 teaspoon of Sriracha (more if you want spicier). My favorite is Yellow Bird. So delicious and Whole30 compliant.
- 1 Tablespoon of pineapple juice, to thin the sauce
- (optional) ¼ teaspoon of Red Boat fish sauce
How to make Egg Roll in a Bowl with Pineapple
You will need a large skillet with a cover for this recipe.
Step One: Prep the veggies but slicing thin ¼ to a ½ of each cabbage depending on their size. Julienne 2 large carrots (cut in thin strips of about 2 inches). Cut the green onions in thin slices. Minced the garlic and grate the ginger. Slice the pineapple and reserve a little bit of the juice for the sauce.
Step Two: In the large skillet, add the avocado oil. Once warm add the chicken, the sesame oil, garlic, salt and pepper. Stir often. Cook thoroughly for 5-6 min on medium-high heat or until the chicken is completely cooked.
Step Three: Once the chicken is cooked, add both cabbage, carrots, most of the green onions (save some green part for topping at the end) to the skillet. Add the 2 tablespoon of coconut aminos. Mix everything together well and put the lead on. Cook on medium-high for 6-7 min. Stir a few times during that time.
Step Four: Put the sauce together. Mix the mayo, sriracha, coconut aminos, pineapple juice and fish sauce if you have it (optional item). Mix together, taste and decide it you want more heat. If yes add more sriracha.
Step Five: Once everything is cooked, remove from heat. Place your portions in bowls, top with some pineapple, the reserved green onions and sesame seeds if you decide to use those. Add some sauce and dig in! Enjoy!!
Tips
FAQ
Can I use canned pineapple?
→ Yes but make sure it is NOT in syrup. Only in water or pineapple juice.
Storage
→ Egg Roll in a Bowl does not store great in my opinion. It is definitely a lot better fresh.
Shortcut
→ If you want to save time, instead of chopping the cabbages and carrots, you can buy a pack of pre-cut coleslaw mix to use. I personally find that 1 bag is too little for 4 servings so I would use 1 ½ bag.
Egg Roll in a Bowl with Pineapple
Equipment
- 1 large skillet with a lid
Ingredients
- 1 lb ground chicken
- ¼ red cabbage shredded
- ¼ green cabbage shredded
- 2 large carrots julienne cut
- 4-5 green onions
- ½ cup diced pineapple
- 3-4 garlic cloves
- 1 teaspoon ginger grated
- 2 tablespoon coconut aminos
- 2 teaspoon toasted sesame oil
- ½ tablespoon avocado oil for cooking
- ½ teaspoon salt more or less to taste
- ½ teaspoon pepper more or less to taste
- 1 teaspoon sesame seeds (optional)
For the sauce
- ¼ cup avocado oil mayo
- 2 teaspoon coconut aminos
- 1 teaspoon sriracha
- 1 tablespoon pineapple juice
- ¼ teaspoon Red Boat fish sauce (optional)
Instructions
- Prep the veggies but slicing thin ¼ to a ½ of each cabbage depending on their size. Julienne 2 large carrots (cut in thin strips of about 2 inches). Cut the green onions in thin slices. Minced the garlic and grate the ginger. Slice the pineapple and reserve a little bit of the juice for the sauce.
- In the large skillet, add the avocado oil. Once warm, add the chicken, the sesame oil, garlic, salt and pepper. Stir often. Cook thoroughly for 5-6 min on medium-high heat or until the chicken is completely cooked.
- Once the chicken is cooked, add both cabbage, carrots, most of the green onions (save some green part for topping at the end) to the skillet. Add the 2 tablespoon of coconut aminos. Mix everything together well and put the lead on. Cook on medium-high for 6-7 min. Stir a few times during that time.
- Put the sauce together. Mix the mayo, sriracha, coconut aminos, pineapple juice and fish sauce if you have it (optional item). Mix together, taste and decide it you want more heat. If yes, add more sriracha.
- Once everything is cooked, remove from heat. Place your portions in bowls, top with some pineapple, the reserved green onions and sesame seeds if you decide to use those. Add some sauce and dig in! Enjoy!!
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