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Cocoa-Spiced Beef With Pineapple Salsa


Latin American flavors come alive in this festive beef dish with fruity salsa

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/2 tablespoon vegetable oil
  • 1 beef roast (such as London Broil or Tenderloin) (16 ounce)

For Salsa:

  • ½ cup canned diced pineapple, in fruit juice, chopped into small pieces
  • ¼ cup red onion, minced
  • 2 teaspoon fresh cilantro, rinsed, dried, and chopped (or substitute ¼ tsp dried coriander)
  • 1 tablespoon lemon juice

For seasoning:

  • 1 teaspoon ground black pepper
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 tablespoon cocoa powder (unsweetened)
  • 2 teaspoon chili powder
  • 1/4 teaspoon salt


  1. Preheat oven to 375 ºF.
  2. For the salsa, combine all ingredients and toss well.  Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat.
  3. For the beef  seasoning, combine all ingredients.  Lightly oil the beef and spread an even layer of the dry seasoning over the entire roast.
  4. Place the seasoned roast on a roasting or broiling pan and roast 10–15 minutes (to a minimum internal temperature of 145 ºF).  Let cool for 5 minutes before carving into 16 slices (1 ounce each).
  5. Serve four slices of the beef with ¼ cup salsa on the side.

Tip:Delicious with a side of rice and Grilled Romaine Lettuce with Caesar Dressing

source: National Heart Lung and Blood Institute

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