Rinse 1 cup of jasmine rice under cold water in a fine-mesh strainer until the water runs clear.

In a medium saucepan, combine 1 can of unsweetened coconut milk, 1 cup of low-sodium chicken or veggie broth, 2 tablespoons of soy sauce, and a pinch of salt. Heat until gently simmering.

Add the rinsed jasmine rice and 1 cup of chopped pineapple to the saucepan. Stir to combine and cover tightly. Cook on low for 15 minutes.

Remove from heat and let the rice sit, covered, for an additional 5 minutes to rest.

Fluff the rice with a fork and transfer to a serving bowl. Garnish with green onions, cilantro, and toasted coconut, serving lime wedges on the side.