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Sweet & Spicy Asian Brown Rice and Pineapple Bowl

Sweet and sour, spicy and delicious. This bowl is filled with healthy and colorful vegetables and sweet, juicy pineapple. The perfect Asian bowl.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 -4 Servings


  • 5 tablespoons of teriyaki sauce
  • 1 15 ounce block of tofu – pressed to remove excess water and cut in half lengthwise
  • 4 cups of cooked brown rice – follow directions on package
  • 1 20 ounce can of pineapple chunks packed in pineapple juice – reserve the juice for a marinade
  • 1 small head of broccoli – remove stem and break into florets
  • 1 head of bok choy – coarsely chopped
  • 1 yellow bell pepper – seeded and coarsely chopped
  • 1 or 2 green onions – chopped

For the sauce:

  • Juice from 1 orange – approximately 1/4 cup
  • 1 teaspoon of teriyaki sauce
  • 1 clove of garlic – minced
  • 1 13 ounce can of light coconut milk
  • 1 tablespoon of sriracha – NOTE: Start with a teaspoon and add and taste as you go if you don’t like spicy food.
  • 2 tablespoons of reduced sodium soy sauce
  • 2 teaspoons of Chinese 5 Spice
  • 3 tablespoons of pineapple orange juice


  • Make the rice according to the directions on the package.
  • NOTE: Reserve 3 tablespoons in a small bowl for the sauce. Pour the pineapple juice from the can of pineapple chunks into a shallow bowl. Add the orange juice and whisk with a fork. Place the tofu in the marinade and turn a few times. Let sit for 10 minutes and turn the tofu. Let sit until ready to cook.
  • Heat a wok or a large iron skillet with 1 tablespoon of teriyaki sauce. When the sauce it hot and bubbling add the pineapple and toss in the sauce to coat. Stirring frequently, cook the pineapple until the surface begins to lightly brown and caramelize. Approximately 4-5 minutes. Remove from pan and let sit in a bowl.
  • Add 3 tablespoons of teriyaki sauce to the wok or skillet and cook the broccoli until the stems are easily pierced with a fork. Stirring occasionally. It should be soft but not mushy. Still slightly firm. Remove from the pan and put in a bowl with the pineapple. Approximately 6-8 minutes.
  • While the broccoli is cooking, make the sauce. Heat a small saucepan on medium heat. When the pan is hot add the teaspoon of teriyaki sauce and the garlic. Stir and cook for two minutes. Add the coconut milk, sriracha, soy sauce, Chinese 5 spice, and pineapple and orange juice. Stir well to combine and bring to a boil. Reduce the heat to a simmer and cook until the tofu is ready.
  • Add 1/4 cup of water to the wok or skillet (it should sizzle and steam). Add the bell pepper and stir to combine the teriyaki water glaze. Cook for four minutes and add the bok choy. Stir to coat with the glaze. Cook until the peppers and bok choy begin to soften. Approximately 6-8 minutes. Remove from the pan and put in the bowl with the pineapple and broccoli.
  • Add 1 tablespoon of teriyaki sauce to the wok or skillet and spread evenly. Add the tofu steaks (if you’re cooking with a wok you might want to cube the tofu) and sear on both sides. Approximately two minutes per side. They should be golden brown.
  • Fill a bowl with rice, the vegetables, pineapple, and the green onion. Pour the sauce on top and toss.
  • Enjoy!