Teriyaki Salmon and Pineapple Rice Bowls
Glazed teriyaki salmon over coconut rice with grilled pineapple. Tropical-inspired healthy dinner ready in 30 minutes.
AI SCORE
90
/100
⏱️
37 min
Time
👥
4 people
Servings
🔥
465 kcal
Calories
📊
easy
Difficulty
Ingredients
- 4 salmon fillets, 6 oz each
- 2 cups jasmine rice
- 1 can coconut milk
- 2 cups water
- 1 cup fresh pineapple, cubed
- 1/4 cup teriyaki sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 cup snap peas
- Salt to taste
Instructions
1
Cook jasmine rice with coconut milk and water according to package directions
2
Preheat oven to 425°F and line a sheet pan with parchment paper
3
Whisk together teriyaki sauce, honey, sesame oil, soy sauce, rice vinegar, garlic, and ginger
4
Place salmon fillets and pineapple cubes on the sheet pan
5
Brush salmon with half the teriyaki glaze and season with salt
6
Add snap peas to the pan and drizzle everything with remaining glaze
7
Bake for 12-15 minutes until salmon flakes easily and pineapple is caramelized
8
Serve salmon and vegetables over coconut rice
9
Garnish with green onions and sesame seeds
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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