Mango-Pineapple Beef Tenderloin with Coconut Rice
Pan-seared beef tenderloin served with a vibrant mango-pineapple salsa and fragrant coconut rice. This puerto rican-inspired beef ready in about 55 minutes pairs cut into 1-inch cubes beef tenderloin, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb, cut into 1-inch cubes beef tenderloin
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1, diced mango
- 1/2 cup pineapple chunks
- 1/4 cup, diced red onion
- 2 tbsp lime juice
- 3 tbsp, chopped fresh cilantro
- 1 cup jasmie rice
- 1/2 cup coconut milk
- 1 cup vegetable broth
- 1/2 tsp salt
Instructions
- Step 1: Season beef cubes with 1 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp salt. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add beef and sear for 2-3 minutes per side until browned, then remove and set aside.
- Step 2: In the same skillet, add diced red onion and sauté for 2 minutes until softened. Stir in diced mango and pineapple, cooking for 3 minutes until slightly softened.
- Step 3: Add lime juice and 3 tbsp chopped cilantro to the skillet, then return beef to the pan. Cook for 2 more minutes until beef is heated through.
- Step 4: While beef cooks, combine jasmine rice, 1/2 cup coconut milk, 1 cup vegetable broth, and 1/2 tsp salt in a rice cooker or pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 5: Fluff rice with a fork and serve alongside the beef and mango-pineapple salsa. Garnish with extra cilantro.
Frequently asked questions
How long does Mango-Pineapple Beef Tenderloin with Coconut Rice take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango-Pineapple Beef Tenderloin with Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Mango-Pineapple Beef Tenderloin with Coconut Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango-Pineapple Beef Tenderloin with Coconut Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mango-Pineapple Beef Tenderloin with Coconut Rice?
Puerto Rican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The coconut rice was creamy perfection—absolutely essential with the beef. My husband asked for seconds.
- ★★★★★
This dish was a hit at my family dinner! The mango-pineapple glaze made the beef so juicy and bright.
- ★★★★☆
Beef was tender, but sauce needed more spice. Added a dash of chili flakes and it transformed.
