Remember that time I got extra crafty and made a serving bowl from a pineapple?! It was in my first live episode of RECIPE?! on the YouTube channel. If you have no idea what I’m talking about, I made a delicious fried quinoa recipe on a whim a while back. You can watch all the madness here!
Anyhoo, with warm weather on the horizon I wanted to cook up a little bit of tropical craziness again. I figured a redo of that RECIPE?! was the perfect way to wrap up my sheet pan series, and so sheet pan pineapple coconut rice with sweet & sour tofu was born.
The sweet and savory coconut rice is full of my fave colorful veggies like broccoli, peppers, carrots, and peas! Plus those juicy pineapple chunks get to join the sheet pan party, too. You’ll mix them in with the rice at the end to add a nice sweetness that pairs perfectly with the coconut flavor. Oh, and don’t get me started on the tofu! It’s baked to perfection and slathered in the same amazing sweet & sour sauce from this recipe. Ya drooling yet?! Grab that sheet pan you’ve been using all month and let’s get started. This pineapple coconut rice is gonna make all your dreams come true!
vegan pineapple coconut rice with sweet & sour tofu
Ditch your bowls and grab a pineapple! This coconut rice with sweet & sour tofu is tasty, bright, nutritious, and all done on a single sheet pan!
pineapple coconut rice
- 1 whole pineapple, split in half lengthwise, trimmed crown
- 1 C (200 g) uncooked parboiled long grain white rice, divided
- 1/2 C frozen peas, divided
- 1 C full-fat coconut milk, divided
- 1/2 C water, divided
- 1 tsp sea salt, divided
- 1 red bell pepper, medium diced
- 3 tbsp low-sodium soy sauce or tamari, divided (1 tbsp with broccoli, 2 tbsp stirred into rice after cooking)
- 2 tsp lime juice
- 2 tsp sambal oelek (chili paste)
- 2 tsp vegetable oil
- 1 1/2 C broccoli florets
- 1 C carrot, julienne
- 1/2 C roasted salted cashews, divided
- 1 – 2 green onions, finely diced, as garnish
sweet & sour tofu
- 1 x 430 g brick of extra-firm tofu, cut into 1/4-inch thick triangles
- 1 tsp cornstarch
- 1 tsp water
- 1 tsp vegetable oil
- 1 garlic clove, minced
- 1 tsp freshly grated ginger
- 1/2 tsp chili flakes
- 1/4 C unseasoned rice vinegar
- 1/4 C agave nectar
- 1/8 C water
- 1 tbsp tomato paste
- 2 tbsp low-sodium soy sauce or tamari
- 1/4 tsp sea salt
Preheat the oven to 425°F.
To prep the pineapple, slice the pineapple in half lengthwise. To make the pineapple into a bowl, use a small paring knife to cut about 1/4-inch in from the outside edge of the pineapple. Be careful not to cut into the bottom or the edge of the pineapple or the bowl will leak during baking. Now staying within the cut you just made, make cuts on each side of the pineapple core. Turn the pineapple 90° and make cuts widthwise to create 1/2-inch cubes. Use a grapefruit spoon, or a small spoon to scoop out the cubes, cutting them into smaller pieces if needed. Reserve the cubes for roasting, but discard the pineapple core. Use the spoon to gently scrape out the bottom of the pineapple bowl so it’s smooth. Repeat steps for the other pineapple half. Place both halves on one side of the sheet pan. Add reserved pineapple cubes to the sheet pan, as well.
To prep the rice, add a 1/2 cup of rice, 1/4 cup of frozen peas, 1/2 cup coconut milk, 1/4 cup of water and 1/2 a teaspoon of sea salt to a medium bowl. Stir to combine and pour this mixture into one half of the pineapple. Double up a sheet of aluminum foil and tightly cover the pineapple half, including the pineapple crown, so it doesn’t burn during baking. Repeat steps to make the rice mixture for the other pineapple half and cover it with foil as well.
To make the sauce for the broccoli and carrots, in a medium bowl, add 1 tablespoon of soy sauce/tamari, lime juice, sambal oelek, and vegetable oil. Add broccoli and toss to coat evenly. Then add broccoli to one section of the sheet pan. Toss carrots in the leftover sauce and then add to another section of the sheet pan.
Add the diced red bell pepper to another section of the sheet pan and add your tofu triangles in the remaining space.
To make the sweet & sour sauce, mix cornstarch and 1 teaspoon of water to make a slurry, and set aside.
In a small saucepan over medium heat, add vegetable oil, garlic and ginger. Cook for 30 seconds to 1 minute until fragrant. Add chili flakes, rice vinegar, agave nectar, water, tomato paste, soy sauce/tamari, and sea salt. Whisk until just bubbling and then whisk in the cornstarch slurry. Whisk frequently for 10 to 12 minutes until thickened and reduced. Remove from heat.
Brush both sides of the tofu triangles with the sauce. Reserve sauce to brush on more during baking.
Place the sheet pan in the oven for 12 to 14 minutes, then flip the broccoli, carrots, red pepper, and tofu halfway through the bake time. Brush a little more sweet & sour sauce on the other side of the tofu. Bake for another 10 to 12 minutes. Then remove the broccoli, carrots and red pepper and add it a large mixing bowl. Continue to bake the pineapple, tofu and rice for another 6 to 8 more minutes.
Remove the pineapple cubes and add to the mixing bowl. Gently remove the foil from the pineapples. Stir the rice in the pineapple and taste to see if it’s done. If the rice is not quite done, cover with foil again and bake for another 5 minutes, or until cooked through. Reserve the pineapple halves for serving.
Add the finished rice to the mixing bowl with the roasted vegetables and add remaining 2 tablespoons of soy sauce/tamari. Mix to combine well. Spoon the rice back into the pineapple halves and top with roasted cashews and green onion. Serve on the whole sheet pan along with the sweet & sour tofu. You can also garnish the tofu with more green onion if you like.