teriyaki pork tenderloin with tropical rice

Name: Teriyaki Pork Tenderloin With Tropical Rice
Prep time: 20 min
Cook time: 45 min
Yield: 4 serving(s)
Cuisine: Asian
Ingredients: 1 tablespoon(s) olive oil; 1 pork tenderloin, teriyaki flavored **; 1 large sweet onion, large dice; 1 pinch(es) salt; 1 cup(s) jasmine rice; 1 can(s) unsweetened pineapple chunks or tidbits, drained, juice reserved (20 oz.); 1 cup(s) reserved pineapple juice; 1 cup(s) coconut milk, unsweetened (liquid part); 1 cup(s) frozen Asian-inspired veggies (red/yellow bell pepper, carrots, water chestnuts) **; 1/2 teaspoon(s) coconut extract; teriyaki sauce; 2 stalk(s) green onions (scallions) thinly sliced

4 Pinches 4 Photos

Teresa G.

Here, KY

Updated on Feb 20, 2026

This is my recipe for tender, juicy teriyaki-flavored pork on a bed of coconut and pineapple-infused jasmine rice. With all of the snow we've had lately, I guess I was dreaming of Hawaii when I dreamed up this recipe. My photos don't do it justice because we were too hungry and couldn't wait to eat it!

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Cooked teriyaki pork tenderloin and rice in skillet.

prep time 20 Min

cook time 45 Min

method Bake

yield 4 serving(s)

Ingredients

1 tablespoon olive oil
1 pork tenderloin, teriyaki flavored **
1 large sweet onion, large dice
1 pinch salt
1 cup jasmine rice
1 can unsweetened pineapple chunks or tidbits, drained, juice reserved (20 oz.)
1 cup reserved pineapple juice
1 cup coconut milk, unsweetened (liquid part)
1 cup frozen Asian-inspired veggies (red/yellow bell pepper, carrots, water chestnuts) **
1/2 teaspoon coconut extract
teriyaki sauce
2 stalks green onions (scallions) thinly sliced

How To Make teriyaki pork tenderloin with tropical rice

Step 1

Preheat oven to 325 degrees F. Gather and prep ingredients.

Step 2

Add 1 tablespoon olive oil to an extra-large ovenproof skillet. Place over medium heat.
Step 3

Remove pork from package, discarding juices. Brush the entire roast with olive oil.
Step 4

When the oil in the pan shimmers or is beginning to smoke, add pork tenderloin. Brown/sear pork on the first side (about 2 minutes), then flip it over to begin browning on the second side.
Step 5

Add onions around the roast. Sprinkle onions with a pinch of salt; stir onions while the second side browns.
Step 6

Pour 1 cup jasmine rice over the onions, sautéing for about 30 seconds.
Step 7

Stir pineapple juice and coconut milk into the rice; add coconut extract, pineapple chunks, and 1 cup of frozen red/yellow bell pepper, carrots, and water chestnuts. Stir well. Bring to a boil, remove from heat, cover with a tight-fitting lid or foil.
Step 8

Bake at 325 degrees F covered for 40-45 minutes, stirring rice and covering once about midway, until rice is tender, most of the liquid is absorbed, and the internal temperature of the meat is at least 160 degrees F (mine is usually around 180 degrees F, but still juicy and tender).
Step 9

Plate with rice on the bottom and slices of tenderloin on top. Drizzle with a little of your favorite teriyaki sauce and garnish with a few thinly sliced scallions, if desired.
Step 10

**NOTE: If unable to find teriyaki-flavored pork tenderloin, you can marinate a plain tenderloin in teriyaki sauce for several hours up to overnight; just be sure to rinse the meat before cooking. Also, you can substitute fresh peppers and carrots, omit the water chestnuts, etc. Just be sure that the carrots are cut small enough to be tender in the allotted time.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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