🍍 Smoked Pineapple Teriyaki Pork Loin: Sweet Heat from the Backyard
/This Smoked Pineapple Teriyaki Pork Loin proves you don’t need a fancy cut to make something unforgettable. It starts with a simple Walmart pork loin roast, and with a little smoke, sweet pineapple, and teriyaki magic — it becomes a tropical showstopper. Sweet, savory, smoky, and perfectly juicy, this recipe is a guaranteed crowd-pleaser for any cookout or family dinner.
The Story Behind Smoked Pineapple Teriyaki Pork Loin 🏝️
Every pitmaster knows there’s something satisfying about taking an inexpensive cut and transforming it into something extraordinary. That’s exactly what this recipe does.
A classic pork loin can easily dry out if cooked too hot or too fast — but when you inject it with pineapple teriyaki marinade and let it smoke low and slow, something special happens. The marinade keeps the inside juicy while the smoker infuses the outside with that deep wood-fired flavor we all chase.
The finishing touch? Pineapple slices roasted right on top — caramelizing in the glaze until they practically melt into the meat. It’s BBQ meets luau, and it’s as fun to make as it is to eat.
Why You’ll Love This Recipe
🔥 Simple, Accessible, Delicious: Starts with a basic grocery-store pork loin but ends like something from a smokehouse menu.
🍍 Tropical Twist: Pineapple and teriyaki bring a sweet-savory balance that perfectly complements smoky pork.
💉 Flavor All the Way Through: Injecting the marinade ensures every bite stays juicy and packed with flavor.
🐖 Crowd-Friendly: Feeds a crowd, looks impressive, and reheats beautifully.
The Smoked Pineapple Teriyaki Pork Loin Recipe
🕰 Prep Time: 20 min ⏱ Cook Time: 3 hr 30 min ⏳ Total: 3 hr 50 min
🍽 Serves: 8+
Ingredients
5+ lb Center-Cut Pork Loin Roast
1 Bottle Lawry’s Teriyaki Marinade with Pineapple Juice
1 Can Pineapple Slices
Instructions
1️⃣ Prep the Pork Loin
Unpackage the pork loin roast and pat it dry with paper towels. Trim off any hard fat, silver skin, or excess fat to ensure even cooking and clean smoke absorption.
2️⃣ Mix the Marinade
Combine the entire bottle of Lawry’s Teriyaki with Pineapple Juice and the juice from the canned pineapple slices. Set the pineapple rings aside — they’ll come into play later.
3️⃣ Inject the Loin
Using a meat injector, inject the marinade into the pork loin in a 2x2 inch grid pattern. Go slow and steady to prevent spray-back (you’ll thank me later).
4️⃣ Marinate
Place the pork loin in a large zip-lock bag, pour in the remaining marinade, and refrigerate for at least 3 hours — overnight if you can.
5️⃣ Fire Up the Smoker
Set up your pellet grill or wood-fired smoker for indirect cooking at 250°F (121°C). Use a mild fruit wood like apple or cherry to complement the pineapple flavor.
6️⃣ Start Smoking
Remove the pork loin from the marinade, place it directly on the smoker grates, and insert a probe thermometer. Smoke until the internal temperature reaches 110°F (43°C).
7️⃣ Build the Baste Pan
Pour the leftover marinade into an aluminum pan just big enough for the pork loin. Transfer the meat into the pan.
8️⃣ Add Pineapple Slices
Lay the pineapple rings on top of the pork loin and baste everything generously with the pan juices.
9️⃣ Cover and Continue Cooking
Cover the pan tightly with foil and return to the smoker. Cook until the internal temperature reaches 130°F (54°C).
🔟 Final Glaze and Finish
Baste the pork loin again, re-cover, and continue cooking until it hits 150°F (65.5°C). This is your magic number — don’t overshoot it!
🏁 Rest & Serve
Remove from the smoker, keep covered, and let it rest in a turned-off oven for about 30 minutes. Slice into ¼-inch slices, drizzle with the pan drippings, and serve.
Pro Tips for Smoked Pineapple Teriyaki Pork Loin 💡
💉 Go Slow When Injecting: A gentle injection prevents splatter and helps the marinade spread evenly through the meat.
🔥 Don’t Rush the Cook: Low and slow keeps this cut juicy — high heat will dry it out in a hurry.
🍍 Use the Drippings: The juice in the pan becomes a perfect finishing glaze. Don’t toss it!
🌡️ Temperature is Everything: Pull it at 150°F and rest — that’s how you keep it tender and moist.
🥗 Serve It Right: Pair it with grilled veggies or a fresh pineapple slaw for a balanced BBQ plate.
Why This Recipe Belongs in Every Backyard BBQ Playbook
This recipe captures what backyard BBQ is all about — simple ingredients, great technique, and big payoff. You’re taking a humble grocery store pork loin and turning it into something you could proudly serve at a competition table.
That sweet pineapple tang mixed with smoky teriyaki glaze makes it impossible not to go back for seconds. It’s the kind of dish that reminds you why you love cooking over fire — it’s as much about the process as it is the plate.
💬 What’s your go-to fruit glaze for pork? Drop your favorite combos in the comments — let’s swap ideas!
FAQ
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Just be sure to save the juice for the marinade — that sweetness makes a big difference.
Q: What if I don’t have a wood-fired smoker?
A: You can use any smoker or even a grill set up for indirect heat. Just watch your temps and adjust as needed.
Q: How do I know when it’s done?
A: When it hits 150°F (65.5°C) internally. Going much higher can dry it out.
Q: Can I make my own teriyaki sauce?
A: Yep! Combine soy sauce, brown sugar, garlic, ginger, and pineapple juice — homemade works great here.
Q: How do I store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of the saved pan juices.