This egg roll in a bowl recipe has an unexpected twist: delicious fresh pineapple! With a medley of crunchy cabbage, carrots and scallions, this savory and sweet egg roll in a bowl with pineapple is made with ground chicken, and topped with a slightly spicy sriracha sauce. A must-try recipe!
Heat up olive oil into large skillet over medium-high heat. Once hot, swirl skillet to evenly coat with oil. Add ground chicken, break it up with wooden spoon, season with salt and black pepper. Cook chicken stirring often until browned, about 5 minutes.
Once chicken is cooked, add garlic and ginger, and stir in. Cook until fragrant, about 1 minute.
Then add sesame oil, red and green cabbage, carrots and green onions. Pour the soy sauce and stir everything. Reduce heat to medium, had lid to the skillet and cook for about 7-8 minutes, stirring a few times in between.
While everything is cooking, whisk together mayonnaise, soy sauce and sriracha to make the sauce. Add more sriracha if you want it spicier.
Once the veggies are tender, remove lid. Add fresh pineapple to skillet, stir it in and continue cooking for about 1-2 minutes.
Remove from heat, portion out egg roll in a bowl, sprinkle with sesame seeds, green onions and a drizzle of the sriracha sauce. Enjoy!
Notes
Low-Sodium Soy Sauce: can be replaced with coconut aminos or light tamari.
Storage: leftovers can be stored refrigerated in an airtight container for up to 3 days.
Pineapple: fresh or canned diced pineapple will work for this recipe as long as the canned one isn't in syrup, only in juice or water.
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.