Preheat your griddle to medium-high heat. If you’re using a stove, a large skillet will work just as well.

Drizzle olive oil on the griddle. Add the diced chicken breast, seasoning with salt and pepper. Cook until the chicken is no longer pink and starts to brown, about 5-7 minutes.

Toss in the diced red onion and pineapple. Cook for another 3-4 minutes until the onion is translucent and the pineapple is slightly caramelized.

Pour the sweet BBQ sauce over the chicken, onion, and pineapple mixture. Stir to coat everything evenly and let it cook for an additional 2 minutes.

While the chicken is cooking, heat another drizzle of olive oil on a separate part of the griddle (or use a separate pan). Add the cauliflower rice, seasoning with a bit of salt and pepper. Sauté for 3-4 minutes until tender. Add in scrambled eggs and frozen veggies if desired and cook through for an addition 5 minutes or until veggies are tender. Finish with soy sauce to taste

Divide the cooked cauliflower rice into bowls. Top with the BBQ chicken mixture and sprinkle with bacon crumbles. Garnish with fresh cilantro if desired.