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Let’s talk about tropical food today.

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

I know it is nothing new around here, but I can’t help it, tropical foods are simply the best!

Ok, and I guess I am especially excited about them today since I am on my way to Florida for a week of warmth and sun (hoping for some awesome hot and sunny weather!). This means that I will be taking my tropical food craze to addiction level. You can pretty much guarantee that I will have eaten my weight in mangos, pineapple and coconut by the time I return home in a week. Pretty excited.

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

Anyway, I am probably going to try to keep things a little less lengthy this week since I promised little Miss Asher that I would give her my full and undivided attention for the next seven days. And trust me, if you know Asher then you know she will hold me to this.

We have big plans – dying Easter eggs, hanging by the pool, shopping with Nonnie, more hanging by the pool, munching on mangos and pineapples, sipping seltzer water out of fancy tropical glasses (topped with cute umbrellas and fruit…of course) while Nonnie drinks her wine, making Shirley Temples, making cookies, more pool time, having a spa day. Basically just everything fun that sisters can do together, we’ve got it planned. Mostly though, I really just want to be outside, in the sun and sweating (gosh, I love the heat) and hanging with my family.

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

ANYWAY. I  made these Caribbean mango pork and tropical rice plates a little while ago, but when I found out I was actually headed somewhere tropical I decided I would wait to post the recipe. This way I could talk about tropical things and actually be pumped that I am about to be (or maybe even in, depending on what time you are reading) a tropical place.

These plates are probably one of my favorite recipes. Like favorite, favorite. FAVORITE.

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

It has all the things I love. Tons of flavors, loads of texture, rice, garlic tostones (plantain chips), slow cooked pork, black beans, COCONUT and MANGOS. It’s literally Caribbean on a plate.

AND it’s pretty easy to put together. YES.

You can make the pork in the oven or in the crockpot. I chose the oven just because I decided to sear my pork for a little extra flavor, but both ways are delish. You basically just throw all the ingredients for the pork into a pot and cook low and slow. Aside from making some tropical rice, that’s it. Then put it all together on a plate and call it a day.

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

I also made some homemade garlic tostones or plantain chips (whatever you want to call them). I LOVE these crunchy/sweet/salty chips, but you do not NEED them. I mean, I surely do, but you know, I am a little freakish. I am not sure if you can buy them in the store or not, but if you can, you could always go that route too, especially if you are looking to save time.

Making them yourself really is not hard though…just sayin…I think they are so worth it.

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

Such an easy recipe for a busy weeknight dinner and totally perfect for any of those cold (and possibly even snowy) spring days, when we all just wish we could be sitting on the beach and chilling (sorry guys!).

Trust me, I so know that feeling and this meal got me through those feelings. No seriously, it did. Make it, try it, dream about tropical things and love it!!

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

See, Monday is actually looking pretty awesome!

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

Gosh, I love when that happens.

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

Caribbean Mango Pork and Tropical Rice Plates.

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 Servings
Calories Per Serving: 542 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Tropical Rice

  • 1 cup uncooked jasmine or basmati rice
  • 1 cup canned coconut milk
  • 3/4 cup coconut water
  • 3 tablespoons unsweetened flaked coconut
  • 1 tablespoon coconut oil
  • juice + zest of 1 lime
  • 1/2 cup grated carrots
  • 2 green onions chopped
  • 1/2 teaspoon salt + pepper

The Rest

  • 1 batch [Garlic Tostones/Plantain Chips |]
  • 1 avocado sliced
  • limes + warmed tortillas for serving


To make the Pork in the oven

  • Preheat the oven to 350 degrees F.
  • Heat a heavy bottom dutch oven pan over medium-high heat and add olive oil. Season the pork all over with salt and pepper. Once hot, add pork to dutch oven and sear on all sides until golden brown (about 2 minutes per side). Remove the pot. Add the crushed tomatoes, ketchup, chili powder, cumin, smoked paprika, cinnamon, all-spice, cayenne pepper, orange juice, soy sauce and molasses.
  • Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Shred the pork in the pot and toss with the sauce. Discard and fatty pieces.
  • Add the chopped mango and black beans and toss with the pork, cover and keep warm.

To make the Pork in the Crockpot

  • Add the pork to the bowl of your crockpot. Add the crushed tomatoes, ketchup, chili powder, cumin, smoked paprika, cinnamon, all-spice, cayenne pepper, orange juice, soy sauce and molasses. Cover and cook on low for 7-8 hours or on high for 4-6 hours. Shred the pork in the crockpot and toss with the sauce. Discard and fatty pieces.
  • Add the chopped mango and black beans, toss with the pork, cover and keep warm.

Tropical Rice

  • About 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the lime juice + zest, carrots and green onions, toss. Add a handful of cilantro and toss once more.

Putting it All Together

  • Divide the rice among plates. Add a tortilla/pitta to each plate and top with shredded pork. Toss on some plantain chips/tostones. Serve with extra mango, shredded coconut, lime and sliced avocado.

Caribbean Mango Pork and Tropical Rice Plates | @hbharvest

It’s the mangos, they put a smile on my face. Always.

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  1. 5 stars
    Made this tonight; crock pot method. Made the tostones as well…A MUST DO! I varied the presentation slightly but it was a winner in my books. Easy too even though there are a lot of ingredients. Very fresh tasting.

  2. 5 stars
    Great flavors, even compromising recipe during Covid!
    I miraculously had most of the ingredients but didn’t have 4 hours. But my pork was frozen boneless chops, so I thawed them 1 minute and cut them into bits while icy. Then I started browning them in my big iron skillet while I gathered all those spices (going easy on the cayennebecauseI’m a wimp.)

    I didn’t have the canned tomatoes but I had a little leftover marinara. I didn’t have molasses but I had brown sugar. I moved the meat into a casserole dish with the sauce and got it in the oven.

    I only had Sushi rice,not longer grain, but it’s rice. And no shredded coconut or coconut oil, but I used the whole can of coconut milk. I also threw the chopped mango in to cook with the rice. I cooked it in the microwave (25 min at .5 power, then it needed another 5 min at .5 power) and it behaved nicely, no boiling over.

    I didn’t have carrots but I had the lime and green onion which I mixed and sprinkled on top of the finished meat, which was ready in under an hour, although someday I’d like to do the long version with pork shoulder for extra succulence.

    I don’t have plantains but I have banana and avocado available for garnish to preference. I’ve had a nibble and it’s delicious and such a nice change of pace during lockdown! Thanks for putting it out there!

    1. Hi Mary! I am glad this recipe turned out well for you and I love that you were able to use what you had one hand! Thank you for trying this one! xTieghan

  3. This looks so good! The recipe says “1 ounce can crushed fire roasted tomatoes 28” – do you mean one 28 oz tin of fire roasted tomatoes?

    1. Hey Jasmine,
      Sorry for the confusion, yes you will want to use 1-28 ounce can. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    Made this tonight but substituted jackfruit for pork shoulder to make it a vegan meal. Served to 3 meat eaters and they absolutely looooooved it! Will definitely make this again.

  5. I already have the pork cooked! What is the best way to combine the other ingredients to make a sauce and then combine it all together?

    1. Hey Kelsey! I recommend making the sauce, simmering it until it’s warmed then tossing with the pork. That will be great I am sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

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