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Tropical Teriyaki Pineapple Pork

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
  • 15 oz can {2 cups} coconut milk
  • 1 head broccoli steamed
  • Pineapple Mango Salsa optional {recipe here}
  • Teriyaki sauce for drizzle


  • Preheat oven to 425 degrees.
  • Remove pork from packaging and add to a large baking dish.
  • Add the pineapple slices on top of the pork {save extras for another use}.
  • Pour the juice from the can in the baking dish.
  • Slice the pineapple in half lengthwise and scoop out most of the flesh making two pineapple "bowls".
  • Pour any extra juice into the baking dish too. You should get about 1 cup total from the fresh pineapple and the can of pineapple.
  • 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.
  • Drizzle the pork with Teriyaki sauce and enjoy!