Pineapple Coconut Rice

Pineapple Coconut Rice

Pineapple Coconut Rice


  • 1 cup rice
  • 1 cup Thai Kitchen Coconut Milk
  • 1 cup vegetable broth
  • 2 tsp coconut oil
  • 8oz extra firm tofu, cut into ½ inch cubes (optional)
  • 1 orange bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 cup pineapple, finely diced
  • 1 clove garlic
  • ½ tsp ginger, grated
  • 2 tbsp tamari OR soy sauce
  • 1-2 tsp sriracha (optional)
  • crushed cashews
  • 2-3 green onion, finely chopped


  1. In a small saucepan bring rice, coconut milk and vegetable broth to a boil.
  2. Reduce heat to low, cover and simmer for 15 minutes.
  3. Turn off heat and allow rice to sit covered for an additional 5 minutes.
  4. In a large frying pan heat coconut oil over medium high.
  5. Add tofu and cook, stirring frequently, until it’s browned on all sides.
  6. Remove cooked tofu from pan and set aside.
  7. In the same frying pan combine bell pepper and pineapple.
  8. Cook until the ingredients have softened, between 3-5 minutes.
  9. Add the garlic and ginger and allow it to cook for an additional 30 seconds or until it becomes fragrant.
  10. Add the cooked tofu and coconut rice to the pan.
  11. Season it with tamari and sriracha and stir well.
  12. Cook for an additional 2-3 minutes.
  13. Serve topped with crushed cashews and green onion.
  14. Enjoy!

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