Teriyaki Salmon with Pineapple and Coconut Rice is a vibrant, tropical-inspired dish that balances sweet, savory, and tangy flavors. The salmon is marinated in a rich teriyaki sauce and perfectly seared or baked to a tender, flaky perfection.

Paired with fragrant coconut rice and juicy pineapple, this dish brings a delightful combination of textures and tastes that transport your palate to an island paradise. It’s a restaurant-quality meal that’s surprisingly simple to prepare at home.

Why I Love This Recipe

I love this recipe because it combines healthy, high-protein salmon with the sweetness of pineapple and the creamy richness of coconut rice. The teriyaki glaze adds a glossy, flavorful coating to the salmon, enhancing its natural umami flavor without being overpowering.

The dish is visually stunning, bursting with color and tropical vibes, and it’s incredibly satisfying. It’s also a versatile dish that works perfectly for weeknight dinners or special occasions.

Why It’s a Must-Try Dish

This dish is a must-try because it’s both flavorful and wholesome, offering a perfect balance of protein, healthy fats, and carbs. The sweet and tangy pineapple complements the savory teriyaki salmon, while the coconut rice adds a creamy, slightly sweet foundation.

Its simplicity, combined with the impressive presentation, makes it a crowd-pleaser for family and guests alike.

Recipe Details

Preparation Time 15 minutes
Cooking Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories Approximately 450–500 calories per serving
Course Main Course
Cuisine Asian Fusion

Ingredients

For the Teriyaki Salmon

• 4 salmon fillets (6 oz each)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the Coconut Rice

• 1 cup jasmine or basmati rice
• 1 cup coconut milk
• 1/2 cup water
• 1/4 teaspoon salt

For the Pineapple

• 1 cup fresh pineapple chunks
• 1 teaspoon coconut oil or butter

Garnish

• 2 tablespoons chopped green onions
• 1 teaspoon toasted sesame seeds

Cooking Directions

1. Prepare the Teriyaki Sauce

1. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Bring to a gentle simmer.
3. Optional: Add cornstarch slurry to thicken the sauce, stirring until smooth. Remove from heat.

2. Cook the Coconut Rice

1. Rinse rice under cold water until water runs clear.
2. In a medium saucepan, combine rice, coconut milk, water, and salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, until rice is tender and liquid is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

3. Cook the Salmon

1. Preheat oven to 400°F (200°C) or heat a nonstick skillet over medium heat.
2. Pat salmon dry and place on a baking sheet or skillet.
3. Brush generously with teriyaki sauce.
4. Bake or sear salmon for 12–15 minutes, or until cooked through and flaky. Brush with additional teriyaki sauce halfway through cooking.

4. Sauté the Pineapple

1. Heat coconut oil in a small skillet over medium heat.
2. Add pineapple chunks and sauté for 3–4 minutes until lightly caramelized.

5. Assemble the Dish

1. Serve a portion of coconut rice on each plate.
2. Place a salmon fillet on top of the rice.
3. Add sautéed pineapple alongside.
4. Drizzle with extra teriyaki sauce.
5. Garnish with chopped green onions and toasted sesame seeds.

Step-by-Step Preparation Method

1. Marinate and Make Sauce: Combine teriyaki ingredients and simmer.
2. Cook Rice: Rinse, combine with coconut milk, simmer, then fluff.
3. Prepare Salmon: Pat dry, brush with sauce, then bake or sear.
4. Cook Pineapple: Sauté chunks in coconut oil until caramelized.
5. Assemble: Plate coconut rice, top with salmon and pineapple, garnish, and serve.

How to Serve This Recipe

• Serve as a main course with steamed vegetables such as broccoli or snap peas.
• Pair with a light Asian-style salad for a refreshing balance.
• Garnish with extra green onions or cilantro for added color.

Recipe Tips

• Use fresh salmon for best flavor, but frozen fillets work as long as they’re fully thawed.
• Toasted sesame seeds enhance flavor and presentation.
• For a spicier version, drizzle with sriracha or sprinkle with red chili flakes.
• Coconut rice can be made ahead and reheated gently.

Variations

Teriyaki Salmon with Mango

Swap pineapple for mango chunks for a sweeter, tropical flavor.

Grilled Version

Grill salmon fillets and pineapple instead of baking or pan-searing for a smoky flavor.

Gluten-Free Version

Use tamari instead of soy sauce for a gluten-free teriyaki sauce.

Vegetarian Option

Replace salmon with tofu or tempeh marinated in the same teriyaki sauce.

Freezing and Storage Time

Refrigeration

• Store leftover salmon and rice separately in airtight containers for up to 3 days.
• Reheat gently in a skillet or microwave to avoid overcooking salmon.

Freezing

• Coconut rice can be frozen for up to 1 month.
• Salmon is best enjoyed fresh, but cooked fillets can be frozen for up to 1 month. Thaw in the refrigerator before reheating.

Special Equipment Needed

• Skillet or oven for salmon
• Saucepan for coconut rice
• Small saucepan for teriyaki sauce
• Cutting board and knife

FAQ

Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple offers better texture and flavor.

Can I make the sauce ahead of time?
Yes, teriyaki sauce can be made and stored in the fridge for up to 1 week.

Can I use brown rice instead of jasmine?
Yes, but cooking time and liquid ratio will need adjustment.

Is this recipe gluten-free?
Yes, if using tamari or gluten-free soy sauce.

Can I bake everything together in one pan?
It’s best to cook salmon and pineapple separately to avoid sogginess and ensure even cooking.

Conclusion

Teriyaki Salmon with Pineapple and Coconut Rice is a delicious, tropical-inspired meal that combines sweet, savory, and aromatic flavors in one plate. The tender salmon, caramelized pineapple, and creamy coconut rice create a harmonious balance of textures and tastes. Quick enough for weeknights yet elegant enough for dinner guests, this dish is a must-try for anyone looking to bring bold, tropical flavors to the table.