Tiki-Inspired Pineapple Coconut Rice Bowl

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant rice bowl combining sweet pineapple, creamy coconut, and fresh herbs for a tropical vegetarian meal. This Asian Fusion-inspired vegetarian recipe, ready in about 25 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 280 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.

Prep: 5 min Cook: 20 min Serves 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

1 cup jasmine rice
1 cup coconut milk
1 cup water
1 cup, fresh or canned pineapple chunks
1/2 cup, diced red bell pepper
2 stalks, sliced green onions
1/4 cup, chopped fresh cilantro
1 tbsp lime juice
1/2 tsp salt
2 tbsp (optional, for garnish) toasted shredded coconut

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Instructions

Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil over medium-high heat.
Step 2: Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat and let stand covered for 5 minutes.
Step 3: Fluff the rice with a fork, then gently fold in 1 cup pineapple chunks and 1/2 cup diced red bell pepper.
Step 4: Stir in 2 sliced green onions, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice for brightness.
Step 5: Serve the rice bowl warm, garnished with 2 tbsp toasted shredded coconut if desired for extra texture and tropical flavor.