Spiced Pineapple and Coconut Rice Bowl with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant vegetarian rice bowl combining sweet roasted sweet potatoes with fragrant coconut rice and a punch of tropical pineapple spices. This Caribbean-inspired vegetarian recipe, ready in about 50 minutes, pairs long grain 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 4, 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 long grain jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt
• 2 medium, peeled and cubed into 1-inch pieces sweet potato
• 2 tbsp olive oil
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 cup fresh or canned pineapple chunks
• 1/4 cup chopped green onions
• 2 tbsp toasted shredded coconut
• for serving fresh lime wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes (1-inch pieces) with 2 tbsp olive oil, 1 tsp ground allspice, and 1/2 tsp ground cinnamon until evenly coated. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized at edges.
2. Step 2: 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 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed.
3. Step 3: Remove rice from heat and let it steam covered for 10 minutes. Fluff with a fork and gently fold in 1/2 cup pineapple chunks and 1/4 cup chopped green onions.
4. Step 4: To serve, divide the coconut pineapple rice among 4 bowls, top evenly with the roasted spiced sweet potatoes, and sprinkle with 2 tbsp toasted shredded coconut. Garnish with fresh lime wedges for squeezing over the bowl.