Steps:
- 1. To prepare the dressing, in a small bowl, whisk together the pineapple juice, lime juice, honey, jalapeño pepper, and salt. Set aside. 2.In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the carrots and stir-fry until the carrots are crisp-tender, about 6 minutes. 3. Add the wild rice, beans, bell pepper, and onion to the skillet, and remove from the heat. Add the dressing and stir to combine. Cover and refrigerate for 1 hour or overnight. 4. Just before serving, add the pineapple, peanuts and coconut, and toss to mix well. Serve chilled or at room temperature.
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