Preheat the oven to 375°F. In a large bowl, combine the ground beef, breadcrumbs, drained pineapple, 3 tablespoons of the teriyaki sauce, onion, and one minced garlic clove. Season with salt and pepper, then mix until just combined.

Shape the mixture into a loaf and place it in a loaf pan. Spread the remaining teriyaki sauce over the top. Bake for 45 to 50 minutes until the internal temperature reaches 160°F.

While the meatloaf bakes, rinse the jasmine rice. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Let it rest covered for 5 minutes.

Heat the vegetable oil in a skillet over medium heat. Add the broccoli florets and the remaining minced garlic clove. Stir-fry for 4 to 5 minutes until the broccoli is bright green and slightly tender. Add the soy sauce and cook for 1 more minute.

Slice the meatloaf and serve portions over the coconut rice with the stir-fried broccoli on the side.