In a 4-quart pan with tight-fitting lid, heat coconut oil over medium-high heat.
Add the rice to the pan. Cook, stirring constantly to toast the rice until the grains are opaque.
Lower heat, as needed, to prevent rice from burning or browning.
Add the coconut milk, water, and salt. Bring to a boil, then lower heat to a simmer, and cover pan with the lid.
Cook for 15-20 minutes, then remove from the heat. Let stand for 5-10 minutes, then fluff with a fork.
While rice is cooking, preheat oven broiler to high. Lightly coat a rimmed baking sheet with oil. Set aside.
Combine soy sauce, honey, ginger, and garlic. Place the broccoli, onion, and red bell pepper in a bowl.
Toss with half of the sauce, saving the other half to drizzle on bowl when serving.
Place the veggies on the prepared baking sheet. Broil for 5-7 minutes, or until they start to brown on the edges and the broccoli is tender when pierced with the tip of a knife. Remove from oven.
Divide the coconut rice between four bowls and top with an equal amount of roasted veggies, 1⁄2 cup each of fresh pineapple, and a sprinkle of green onions. Drizzle with a little of the remaining teriyaki sauce and eat while hot.