Smoky Tiki-Style Pineapple and Coconut Rice Bowl

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant rice bowl featuring smoky charred pineapple, creamy coconut rice, and a zesty lime dressing inspired by tropical tiki flavors. This Polynesian Fusion-inspired rice and grain recipe (vegetarian), 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 320 calories and feeds 3, 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.

Ingredients

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 cup fresh pineapple slices
• 2 tbsp olive oil
• 3 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup toasted coconut flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 cup fresh pineapple slices and cook for 3-4 minutes per side until pineapple is caramelized and edges are slightly charred, then remove from heat.
3. Step 3: In a small bowl, whisk 3 tbsp fresh lime juice with 1 tbsp honey until combined and smooth.
4. Step 4: Fluff cooked rice with a fork and stir in 2 tbsp chopped fresh cilantro and 1/2 tsp ground black pepper. Transfer rice to serving bowls.
5. Step 5: Top rice with the charred pineapple slices, drizzle with lime-honey dressing, and sprinkle 1/4 cup toasted coconut flakes over each bowl before serving.