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Picture of egg roll in a bowl in a small white bowl.

Egg Roll in a Bowl with Pineapple

Priscilla Lawrence
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!
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Asian
Servings 4 servings
Calories 323 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • salt to taste
  • black pepper to taste
  • 3-4 cloves garlic minced
  • 1-2 teaspoons fresh ginger grated or minced, more or less to taste
  • 1 tablespoon toasted sesame oil
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 2 large carrots julienne cut, about ½ cup
  • 4-5 green onions sliced, about ¼ cup, plus more for garnish
  • 2 tablespoons low-sodium soy sauce or tamari or coconut aminos. more or less to taste.
  • ¾ cup diced pineapple
  • 1 teaspoon sesame seeds optional

For the sauce

Instructions
 

  • 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.
    Picture of skillet with ground chicken cooking.
  • Once chicken is cooked, add garlic and ginger, and stir in. Cook until fragrant, about 1 minute.
    Picture of a skillet with ground chicken, minced garlic and ginger.
  • 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.
    Picture of a skillet with added cabbage, carrots and green onions.
  • While everything is cooking, whisk together mayonnaise, soy sauce and sriracha to make the sauce. Add more sriracha if you want it spicier.
    Picture of a small white bowl with sriracha mayonnaise sauce.
  • Once the veggies are tender, remove lid. Add fresh pineapple to skillet, stir it in and continue cooking for about 1-2 minutes.
    Picture of skillet with egg roll in a bowl with pineapple added.
  • 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.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 15g | Protein: 23.1g | Fat: 12.3g | Saturated Fat: 3.2g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 7.9g | Trans Fat: 0.1g | Cholesterol: 94.8mg | Sodium: 739.9mg | Potassium: 869.9mg | Fiber: 4g | Sugar: 6.4g | Vitamin A: 5777.8IU | Vitamin C: 59.2mg | Calcium: 76.8mg | Iron: 2.3mg
Keywords dairy free, easy egg roll in a bowl, healthy dinner, nutritious
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