These delicious Pork Tenderloin Pineapple Bowls will add an explosion of flavor to your summer menu! An irresistibly juicy combination of sweet and savory, they offer a unique and beautiful dish that's sure to be a hit. Delight your family and friends with this unforgettable meal!
WHAT YOU'LL LOVE
- The pineapple becomes its own serving bowl. Coring out a "V" shaped section from each half turns the fruit itself into an edible vessel, so there's no separate dish needed and the presentation does double duty.
- Every part of the pineapple gets used. The cored-out flesh is sliced into spears and grilled right alongside the pork, so nothing from the fruit goes to waste.
- The sauce layers three distinct flavors in one whisk. Combining bourbon BBQ sauce, miso, sriracha, and pineapple juice builds sweet, savory, spicy, and tangy notes into a single drizzle rather than needing separate condiments.
- Grilling the pineapple caramelizes its natural sugars. Charring the spears alongside the pork concentrates their sweetness, giving the diced fruit a deeper flavor than it would have raw.
Pork Tenderloin Pineapple Bowls
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
15 minutes
Cook Time
45 minutes
Calories
550
These Pork Tenderloin Pineapple Bowls are the perfect summertime recipe. They’re fresh, bright, sweet, savory and to top it off, they’re absolutely beautiful!
Ingredients
- 1 whole pineapple
-
1 Heritage Farms Cheshire Pork tenderloin
-
R Butts R Smokin’ Ozark Heat
- 1 cup cooked Jasmine rice
- 1/4 cup green onions, sliced
-
1 cup Smoke on Wheels Bootleg BBQ Sauce
- 1/4 cup white miso paste
- 1/4 cup Sriracha
- 1/4 cup pineapple juice
For the BBQ sauce:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrate panels in place over the firebox.
- Halve the pineapple through the core and stem. Core out a “V” shaped section of the flesh to create a bowl in each half of the pineapple. Take the cored out section and slice the flesh off of the core in spear shapes. Discard the core. Keep the spears for grilling.
Trim any silver skin from the surface of the pork tenderloin. Season with R Butts R Smokin’ Ozark Heat.
- Grill the pork on the GrillGrates until you have nice grill marks. Turn and brown all sides. Move to indirect heat and cook until the internal temperature reaches 140ºF. Remove from the grill and rest 5 minutes.
- Grill the pineapple spears until you have nice grill marks on all sides. Remove from the grill.
- Dice the grilled pork and pineapple into bite sized pieces.
- Combine all ingredients for the bbq sauce and whisk well to combine.
- To build the Pork Tenderloin Pineapple Bowls, start by placing a layer of jasmine rice in the pineapple bowl. Top with the grilled pork and pineapple. Drizzle the sauce over the top and garnish with sliced green onions.
Recipe Note
Recipe FAQ
Why core the pineapple into a bowl shape instead of just slicing it?
Cutting a "V" shaped section out of each half turns the pineapple itself into an edible serving bowl, which doubles as presentation and means one less dish to wash.
Why grill the pineapple spears alongside the pork?
Charring the pineapple caramelizes its natural sugars, giving the diced fruit a deeper, more concentrated sweetness than it would have raw.
Why combine BBQ sauce, miso, sriracha, and pineapple juice for the sauce?
Each ingredient contributes something different — sweetness and smoke from the BBQ sauce, umami depth from the miso, heat from the sriracha, and brightness from the pineapple juice — layering multiple flavors into one drizzle instead of needing separate condiments.
What internal temperature should the pork tenderloin actually reach?
This recipe lists 140°F, but USDA's minimum safe internal temperature for whole pork is 145°F, followed by a 3-minute rest. Cook to at least 145°F to make sure the tenderloin is fully safe.
How many bowls does this recipe actually make?
One pineapple, halved, makes two bowls — enough for two servings, one per half.
How indoor-friendly is this recipe?
3 out of 5 — a hot cast iron skillet or grill pan can replicate the char on both the pork and pineapple; the main thing you'd miss indoors is the smokier flavor from an actual outdoor grill.
Recipe Highlights
The pineapple-as-bowl technique: Coring out a "V" section creates an edible serving vessel while using every part of the fruit.
Grilling the pineapple spears: This caramelizes their sugars, adding a deeper sweetness than raw fruit would have.
A four-ingredient layered sauce: Combining BBQ sauce, miso, sriracha, and pineapple juice builds sweet, savory, spicy, and tangy notes in one step.
Resting the pork before dicing: A short rest after grilling lets the juices redistribute before the meat is cut into bite-sized pieces for the bowl.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2 servings (8-10oz)
- per serving
- Calories
- 550
- Carbs
- 73 grams
- Protein
- 65 grams
- Fat
- 9 grams
- Sodium
- 795 milligrams
