Heat 1 tsp of the coconut oil up in a large pan on medium/high heat. Add in the chicken breast and cook until it just begins to brown, about 5 minutes.

Add in another 1 tsp of coconut oil, the broccoli slaw and ginger and cook until it just begins to soften, about 1 minute.

Add in the coconut milk, pineapple juice and curry paste. Reduce the heat to medium and bring to a boil. Boil for one minute, then reduce the heat to medium/low and simmer, stirring occasionally, until thick and reduced, about 10-12 minutes.

Place the cauliflower in a SMALL food processor (mine is 3 cups) and process until broken down and “rice-like.”

Heat the last tsp of coconut oil in a medium pan on medium/high heat. Cook the cauliflower rice until golden brown, stirring occasionally.

Once thickened, divide the curry between two bowls, followed by the rice and pineapple tidbits.

Garnish with cilantro and green onion and DEVOUR!