30 Minute Meal: Tropical Teriyaki Pineapple Pork

Sponsored post written by me on behalf of Smithfield® Marinated Pork.

Tonight we made a delicious tropical meal served in a fresh pineapple bowl!
The juicy, sliced teriyaki pork was baked and ready in just 30 minutes and served with coconut rice, pineapple mango salsa, and crunchy broccoli.


I love shopping at our local military commissary, especially for the great deals and selection on meats! The meat market has a huge variety of just about every meat including my family’s favorite: pork!

During our bimonthly grocery trips I stock up on fresh pork including tenderloins, roasts, and chops.

The girls helped me pick out a delicious Smithfield® Teriyaki Marinated Fresh Pork Tenderloin
 for dinner. We decided it would be fun to make it tropical and serve it with fruit salsa in pineapple bowls!

With Smithfield Marinated Fresh Pork, you can skip the extra steps and have dinner ready in 30 minutes! This is a huge help for me on busy weeknights when I want a healthy flavorful meal for my family but I just don’t have the time or energy to cook an elaborate meal. 

Smithfield Marinated Pork is made from 100% fresh pork available in a variety of flavors and cuts including Tenderloins, Loin Filets and Sirloins.

Enter the Real Flavor Real Fast Contest by submitting your tip starting on 9/1 on how you get dinner ready in 30 minutes or less using Smithfield® Marinated Fresh Pork and be entered to win a trip to wine country!

Smithfield Real Flavor Real Fast Contest: http://goic.io/6VRGS8

Smithfield Meal Ideas: http://goic.io/GTqqdq

Makes 2-3 servings

• 1 Smithfield Teriyaki Marinated Fresh Pork Tenderloin {1.15lb each}
• 20 oz can pineapple slices with juice
• 1 large pineapple
• 1 cup Jasmine rice, uncooked
• 15oz can {2 cups} coconut milk
• 1 head broccoli, steamed
• Pineapple Mango Salsa, optional {recipe here}
• Teriyaki sauce, for drizzle

 I doubled this recipe when feeding a larger group.
One Smithfield Pork Tenderloin feeds my whole family of four {2 adults, 2 kids}.

 Preheat oven to 425 degrees.
Remove pork from packaging and add to a large baking dish.

Pour the juice from the can in the baking dish.

Add the pineapple slices on top of the pork {save extras for another use}.

Slice the pineapple in half lengthwise.

Scoop out most of the flesh making two pineapple “bowls”.
Pour any extra juice into the baking dish too.

Cover the pork with aluminum foil and bake for 25-30 minutes.

Meanwhile, make the rice using 1 cup uncooked Jasmine rice and a can of coconut milk.
I make in my rice cooker for 15 minutes.

Remove the pork from the oven and let rest for a few minutes
 then remove to a cutting board a slice into 10-12 slices.

To assemble: add a large scoop of rice to the pineapple bowl, 4-5 slices of pork, a couple scoops of steamed broccoli, and a side of Pineapple Mango Salsa.