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–+ servings
Slices of a smoked and glazed pork loin on a cutting board, topped with pineapple slices and a cherry.

BBQ Pineapple Pork Loin Recipe

Harry Soo
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Traditional flavors with a smokey twist, pork loin is brined, smoked, then topped with a pineapple glaze and finished with cherries.
Preparation 30 minutes
Cook 1 hour
Glazing 20 minutes
Ready in 1 hour 50 minutes
Servings 6
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodSmoke

Ingredients

Curing Brine

Pineapple Glaze

  • 4 tablespoons salted butter
  • 1/2 cup white sugar
  • 2 tablespoons karo syrup
  • 1/4 cup orange juice
  • 6 tablespoons pineapple juice (reserved from the canned pineapple slices below)

Pineapple Garnish

  • 1 (15 ounce) can sliced pineapple grilled (reserve the juice)
  • 1 small jar maraschino cherries

Equipment

  • toothpicks
  • butcher's twine
  • smoker

Directions

Curing Brine

  • Mix the water, brown sugar, pink salt, and Slap Yo’ Daddy "Love Me Tender" All Purpose Rub in a large container.
  • Soak the pork for 48 hours in the curing brine. Weigh it down so it is submerged.

Pork Loin

  • Discard the brine and soak the pork for an additonal 2 hours in cold water to remove any excess salt. Pat dry, wrap in plastic wrap, and refrigerate until you’re ready to cook it.
  • Lay the flattened loin on its side and press down to give it a more rounded shape. Truss snugly with Butcher's twine to give a more rounded shape.
  • Heat your BBQ pit up to 250 degrees F (121 degrees C) using briquettes.
  • Add two tennis-sized chunks of apple wood and smoke in the pit until the pork reaches an internal temp of 130 degrees F (55 degrees C), about 30 minutes per pound of pork.

Pineapple Glaze

  • Melt the butter, sugar, syrup, orange juice, and pineapple juice in a saucepan over medium heat.
  • Pour the glaze over the ham.
  • Return to the smoker and cook for 5 minutes or until the glaze is set, repeat the process for a shinier glaze.

Pineapple Garnish

  • Arrange the grilled pineapples on the glazed ham.
  • Put cherries on toothpicks and place in the center of the pineapple hole.
  • Glaze the pork and pineapple one more time.
  • Return to the smoker and cook for 10 minutes or until the glaze is set and the pineapple rings are starting to get some caramelization.
  • Remove and tent with foil and rest for 10 to 15 minutes to redistribute the juices.