Add the rice, coconut milk, broth, pineapple juice, and sea salt to your Instant Pot. Place the lid on and set it to cook on high pressure for 5 minutes.

When the time has elapsed, allow to natural release for 10 minutes. Remove the lid, fluff the rice with a fork and set aside for a few minutes to cool.

Once the rice has cooled, fold in the chopped bell pepper, jalapeños, pineapple, green onion, and cilantro.

Serve immediately.