Tiki-Style Coconut Pineapple Rice Bowl

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Fragrant coconut rice served with sautéed vegetables and a tangy pineapple glaze, capturing the essence of tropical island flavors in a wholesome bowl. This Asian Fusion-inspired rice and grain recipe (vegetarian), 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 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
• 1/2 cup pineapple juice
• 1/2 cup, fresh pineapple chunks
• 1/2 cup, diced red bell pepper
• 1/2 cup, diced zucchini
• 2, sliced scallions
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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 pot, combine rinsed rice, 1 cup coconut milk, and 1 cup water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced red bell pepper and 1/2 cup diced zucchini, sauté for 4-5 minutes until tender-crisp.
3. Step 3: Stir in 1/2 cup fresh pineapple chunks, 1/2 cup pineapple juice, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp fresh lime juice. Cook for 3-4 minutes until sauce thickens slightly and coats the vegetables and pineapple.
4. Step 4: Fluff cooked coconut rice with a fork, season with 1/2 tsp salt and 1/4 tsp black pepper, and divide into bowls. Top with pineapple-glazed vegetables and garnish with 2 sliced scallions. Serve warm.