Coconut-Pineapple Vegan Tiki Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing vegan bowl combining coconut rice, grilled pineapple, black beans, and tropical veggies for a balanced island-inspired meal. This vegan (vegan) ready in about 30 minutes pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Vegan cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine 1 cup jasmine rice, 1 cup coconut milk, and 1 cup water with 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
  2. Step 2: While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup fresh pineapple slices and cook for 3-4 minutes per side until golden and caramelized.
  3. Step 3: In a bowl, toss 1 cup cooked black beans, 1/2 cup diced red bell pepper, 1/4 cup thinly sliced red onion, 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, and 1/4 tsp black pepper.
  4. Step 4: To assemble, spoon coconut rice into bowls, top with the pineapple slices and black bean mixture. Garnish with extra cilantro if desired and serve warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Coconut-Pineapple Vegan Tiki Bowl take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Pineapple Vegan Tiki Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Coconut-Pineapple Vegan Tiki Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Pineapple Vegan Tiki Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Pineapple Vegan Tiki Bowl vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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