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  • 1 lb. Beef Tenderloin Tips
  • 1/2 cup dry jerk rub
  • 1/4 cup olive oil
  • 1 head of butter lettuce, chopped
  • 2 cups whole spinach leaves, cleaned
  • 1 cup golden pineapple
  • 1/2 red onion, julienne
  • 1 red bell pepper, julienne
  • bamboo skewers
  • Mango Vinaigrette:
  • 1 lime, juiced
  • 1 ripe mango, peeled and seeded
  • 1/4 cup honey
  • 1 tsp. shallot, chopped
  • 2 tbsp. cilantro, chopped
  • 1/2 cup olive oil
  • salt and pepper, to taste
  • Source Customer Submission


Soak bamboo skewers in water for 1 to 2 hours. Combine the jerk seasoning and the olive oil. Place the mixture into a large zip top bag. Add the Beef Tenderloin Tips to the marinate and toss to coat well. Marinate for 1 -2 hours. Preheat an outdoor grill to medium high heat. Place the beef tips on the bamboo skewers. Grill for 3 to 5 minutes then rotate the skewers. Remove the kabobs from the grill and let the meat rest for 5 to 10 minutes. Remove from the skewer. While the meat is resting, combine the first 5 ingredients for the vinaigrette in a blender. Puree the mixture well. Slowly add the olive oil until it has been completely combined. In a large bowl toss together the greens, fruit, vegetables, beef and vinaigrette and serve.