Grilled Pork with Pineapple

Grilled pork with pineapple might sound simple, but there’s something… wholehearted about it. The smoke of the grill clings to the sweet fruit, the pork gets this subtle char that crackles at the edges, and altogether it just smells – well, like summer wearing its best dress. I remember standing barefoot by the grill, turning pineapple slices carefully so they wouldn’t fall apart (they always want to fall apart), feeling that steam-cloud of marinade rise up – sticky, gingery, familiar. It’s one of those dishes that feels more comforting than complicated. And it tastes like a memory, which is maybe why I return to it so often.

Why You’ll Crave It

• That sweet-salty balance – the way pineapple chars into caramel while the pork stays savory and just a little smoky.
• Only 30 minutes start to finish (if you’re in a hurry, it forgives you).
• Makes your whole backyard or kitchen smell like warm evenings and grilled dinners from childhood.
• Perfect for serving guests, but also feels just right for two people with bare plates and a glass of cold white wine.
• Easy to prep ahead – the marinade does most of the heavy lifting while you relax.

The first time I made this, I forgot to oil the pineapple and lost half a ring to the grill. Still delicious (the little charred pieces were my favorite part).

What You’ll Need

• Pork tenderloin: 1 pound, trimmed and sliced into 1 to 1.5-inch thick medallions, for juicy, quick grilling.
• Pineapple slices: 4 fresh rings, about an inch thick – not too ripe or they’ll disintegrate on the grill.
• Olive oil: 2 tablespoons, for richness and to coat the meat and fruit before grilling.
• Soy sauce: 2 tablespoons – this is your umami base, not too much or it’ll dominate.
• Brown sugar: 1 tablespoon, packed tight, to help the marinade caramelize when grilled.
• Garlic: 2 cloves, minced fine – sharper flavor than powder, and worth the effort.
• Ginger: 1 tsp fresh, grated – that warm, peppery kick that makes pork taste like more.
• Salt and black pepper: To taste – season with feeling, but don’t overdo it, the soy already brings some salt.

Easy How-To

Mix up the magic (the marinade)

In a bowl, stir the soy sauce, olive oil, brown sugar, garlic, and ginger. You want the sugar to dissolve, so stir a bit more than feels necessary. You’ll smell it when it’s ready – that sweet, savory balance that makes your mouth feel something.

Let the pork soak

Add the pork medallions into a shallow dish or a zip-top bag (whatever feels easier). Pour your marinade over the top, turning the pieces so each one gets coated. Cover and tuck into the fridge for at least 30 minutes (longer, even better – I’ve left it up to 4 hours on lazy weekend days).

Get the grill going

Preheat your grill to medium-high. Clean those grates well (the last thing you need is last week’s fish hanging on) and lightly oil them. Just a quick swipe with a paper towel dipped in oil, using tongs.

Prep your pineapple

While the grill heats up, slice your fresh pineapple into even rings. Not too thin or they’ll fall apart – about an inch is a good safe bet. I like to cut the rings in half too – makes flipping simpler, and they nestle onto the plate nicely.

Grill time (smells good already)

Take the pork out of the marinade – let it drip off a little. Place the pork pieces on the grill, careful not to crowd them. Cook for about 6-7 minutes per side – they should be golden, a touch caramel on the edges, and just cooked through (145°F if you measure… I press them and when they feel slightly firm, I peek inside).

Now, the pineapple pleasure

Add the pineapple in the last few minutes, right onto the hot grates. Give it 2-3 minutes per side – it should get those beautiful grill marks, maybe a little sticky at the edges if you’re lucky. Turn carefully, it’s delicate once hot.

Time to rest & serve

Pull everything off the grill and let the pork rest just 5 minutes. This helps keep all the juices inside. Serve pork and pineapple together – the sweetness cuts right through the richness and it somehow just… makes sense. A spoonful of extra marinade (boiled first, if using), or even a squeeze of fresh lime, is lovely here.

Good to Know

• If your grill flares up (and they always do), just scoot the meat to a cooler part – it doesn’t need a fire show to get flavor.
• The marinade is sticky, so don’t walk too far away – watch it so it doesn’t blacken too much.
• I once ran out of fresh ginger and used a bit of ground instead… it worked, but fresh is just so much brighter.

Serving Ideas

• Serve it over coconut rice, or even with simple jasmine rice if you want something fluffier and plain – it soaks up the juices beautifully.
• Wrap the pork and pineapple in warm tortillas with a slaw (maybe red cabbage and carrots tossed in lime) for tropical tacos.
• Or, just a big mixed greens salad with vinaigrette and some grilled corn – that’s usually all I need.

Top Tricks

• If you don’t have an outdoor grill, a grill pan or even a heavy cast-iron pan on the stove will give you a good sear too.
• Lightly oil the pineapple slices before grilling – helps with sticking, and gives a subtle gloss once grilled.
• Don’t skip resting the pork. Even just a few minutes makes it juicier and easier to slice without losing moisture.

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

You can, especially in a pinch – but fresh pineapple holds up better on the grill (canned tends to break apart). If using canned, pat the rings very dry before grilling, and grill them gently.

What other cuts of pork can I use?

Pork chops (bone-in or boneless) or even pork shoulder cut into chunks work well too – just adjust cooking time slightly depending on thickness.

Can I prepare the marinade a day ahead?

Yes, absolutely – in fact, it helps the flavors develop. Just store it in a sealed jar in the fridge until ready to use. Shake or stir before pouring over the pork.

How spicy is this dish?

It’s more sweet and savory than spicy – but you can always add a pinch of red pepper flakes or a dab of chili paste to the marinade if you want a little heat.

How do I keep pork from drying out on the grill?

Don’t overcook it – really. Use a thermometer, or check by touch (slightly firm but still bouncing back). And always rest it after grilling.