Tiki-Style Coconut and Pineapple Rice Bowl

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Fluffy jasmine rice cooked in creamy coconut milk with sweet pineapple chunks, garnished with toasted coconut and fresh cilantro for a vibrant tropical side dish. This Caribbean-inspired rice and grain recipe, ready in about 35 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.

Ingredients

• 1 cup jasmine rice
• 1 1/4 cups coconut milk
• 3/4 cup water
• 3/4 cup fresh pineapple chunks
• 1 tbsp sugar
• 1/4 tsp salt
• 2 tbsp toasted shredded coconut
• 2 tbsp, chopped fresh cilantro leaves
• 1 tsp lime zest

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until the water runs clear, then drain well.
2. Step 2: In a medium saucepan, combine rinsed rice, 1 1/4 cups coconut milk, 3/4 cup water, 1 tbsp sugar, and 1/4 tsp salt. Stir to combine and bring to a boil over medium-high heat.
3. Step 3: Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid until the rice absorbs all liquid and becomes tender.
4. Step 4: Remove from heat and let the rice sit covered for 10 minutes. Then gently fluff with a fork.
5. Step 5: Stir in 3/4 cup fresh pineapple chunks, 1 tsp lime zest, and 2 tbsp chopped fresh cilantro.
6. Step 6: Serve the rice bowl garnished with 2 tbsp toasted shredded coconut sprinkled on top for a crunchy texture and added tropical flavor.