Grilled Pork and Pineapple

Our Grilled Pork and Pineapple fuses sweet and savory flavors, with just a hint of background spice. To start, we’ll be marinating thinly sliced pork in a mix of Korean red pepper, soy sauce, sesame oil, garlic, and vinegar, and then grilling that in a cast iron pan so it caramelizes beautifully, before tossing it with grilled pineapple and sauteed peppers and garlic. The Korean-inspired marinade works to infuse the pork with moisture, depth of flavor, and subtle heat, while the grilled pineapple brings a citrusy sweetness.

What’s great about this recipe is that it uses only simple, affordable ingredients that are all readily available at your local supermarket. What’s more, it can easily be tweaked to be put over noodles, or prepped into a stir fry. It’s also make-ahead friendly since the pork heats up beautifully.

Now, without further delay, let’s make some pork. Read on for a recipe overview, a complete ingredient checklist, and a printable recipe card.

What to Expect – Recipe Overview

If you’ve read this far, you’re probably craving some Pineapple Pork, but also probably have a few questions, such as what this recipe is like in terms of taste and texture, how hard it is to make, or what it pairs well with.

For the answer to those questions and more, read on.

Taste and Texture: Courtesy of the marinade, the pork grills up tender and juicy, and is packed with umami goodness. Meanwhile, we’ve got sweet and smoky notes from the caramelized pineapple, bringing rich contrast set against the pork’s natural meaty goodness. We’re pairing this with fresh romaine lettuce and bell peppers, to give the recipe some fresh crispness, while scallions and parsley work to brighten the dish with herbal notes.

Difficulty Level and Time Needed

• Difficulty: Moderate. I’ll say that the overall preparation process is straightforward enough, but the recipe does involve slicing the pork thinly, and then chopping up and mixing a medley of other ingredients for the marinade. Then of course there’s the timing involved to get the pineapple and peppers ‘just right’ during grilling, and then tossing them with the pork. Timing is key so that the pineapple caramelizes, rather than turning to mush. While none of this is ‘difficult,’ I can’t call the recipe ‘easy’ either.
• Time: The overall cooking time is fairly quick, but as noted above timing is key, as you’ll need to be cooking the pork in batches to achieve the best texture.

Preparation Process

1. Slice the Pork: You want to slice the pork as thinly as you can manage. This ensures both a moist and soft texture and a faster cook time.
2. Marinate the pork: Mix the marinade, and then let the pork sit in that for at least one hour, or up to overnight in a covered container in the refrigerator. The longer the better.
3. Sear the pork: After marinating, heat a cast iron pan, and grill the pork in batches. Do not crowd the pan, as this leads to steaming. Not good.
4. Caramelize the pineapple: Once the pork is done, caramelize the pineapple. We do this to bring out the pineapple’s natural sugars and acids.
5. Sauté the vegetables: Finally, sauté the garlic and peppers.
6. Combine and serve: We finish the recipe by tossing it all together and then serving with a side of rice.

Pairings

• Rice: I’m opting for sticky rice, but you can of course use your preferred rice such as jasmine or basmati. I’m using sticky white rice purely as a matter of preference.
• Noodles: This recipe would also serve great tossed with hardy noodles.
• Kimchi or pickled vegetables: For some tangy contrast, which would also work great with rice.
• Cucumber Salad: One of my favorite recipes here on Living the Gourmet. I link to it every chance I get, and this recipe would be a delicious pairing.
• White Wine: A decent pinot grigio or chardonnay would pair nicely.

Pork and Pineapple – Ingredient List with Tips & Substitutions

Only simple, affordable ingredients. Here’s everything you’ll need.

Main Ingredients

• 2½ lbs. Pork Loin Boneless Rib End – sliced thin
  • Tip: Slice the pork as thin as you can. This enhances tenderness and decreases cooking time. It also helps for even cooking.
  • Tip (2): Slice against the grain for the most tender texture.
  • Substitution: My go-to would be either pork shoulder or pork tenderloin. You can also substitute beef or chicken if preferred. This recipe works with either.
• 1 cup fresh pineapple chunks (or more if you like)
  • Tip: I really do recommend using fresh, as its natural juices and sugar will make for the best possible caramelization.
  • Substitution: Canned pineapple can be used if fresh is not available. Conversely, fresh mango or peaches can provide a similar sweet-yet-tangy balance.
• 2 tsp. sugar (for sprinkling the pineapple)
  • Note: Sugar works to help caramelize the pineapple.
  • Substitution: There really isn’t a decent substitute for the sugar, as it’s not a ‘flavoring ingredient’ so much as it is being used to facilitate caramelization.
• 1 small head of romaine lettuce – sliced
  • Tip: For color and crispness.
  • Substitution: Napa cabbage or bok choy can be used if preferred.
• ¼ cup fresh Italian parsley – chopped
  • Note: It adds a bright, somewhat peppery herbal essence, as well as a nice pop of color.
  • Substitution: Your herbs of choice. Cilantro or Thai basil could both work.
• 3–4 garlic cloves – sliced
  • Tip: Slice the garlic thin and then mince for a stronger, more even infusion throughout the dish.
  • Substitution: I really do recommend using fresh for this particular recipe. That said, if fresh isn’t available garlic powder (1/2 teaspoon per clove) can be used.
• 3–4 scallions – sliced
  • Tip: Dice thinly, as pictured.
  • Tip (2): Use both the white and green parts for depth of flavor.
  • Substitution: Chives or shallots.
• 1 bell pepper – sliced thin
  • Tip: I recommend red for its sweetness. Yellow or orange bell peppers can also give the dish some nice peppery sweetness.
  • Tip 2: By contrast, green bell peppers will add a slightly bitter note.
  • Substitution: If preferred, you can use spicy chilis.
• Olive oil – for drizzling
  • Tip: A light drizzle as finishing oil is all we’re looking for.
  • Substitution: Sesame oil would be my go-to, but it will give a nuttier taste.
• Rice – for serving
  • Note: I’m using white sticky rice purely as a matter of preference.
  • Substitution (1): Jasmine or basmati rice are both good alternatives if you don’t have white sticky rice, or if preferred.
  • Substitution (2): Cauliflower rice or quinoa can be swapped in.

Marinade Ingredients

• 2 tsp. Korean red pepper flakes
  • Note: Korean red pepper is smoky and mildly sweet, with background heat and chili flavor. This makes it a pleasantly unique variety of red pepper that I’ve found difficult to replicate.
  • Substitution: Your preferred variety of chili flakes will get the job done. And yes, plain red pepper flakes will work just fine. You could even use a teaspoon of gochujang for added depth.
• 1 tsp. salt
  • Tip: Plain table salt is all you’re looking for here.
• 1 tsp. coarse ground black pepper
  • Tip: Freshly ground pepper provides the best aromatics.
  • Bonus Points: For added flare, grind the peppercorns in a mortar and pestle. Yes, this absolutely does make a difference, as it ensures maximal release of the peppercorns’ natural oils.
  • Mortar and Pestle: Of course, you need the right tool for the job, and that means picking the mortar and pestle that’s right for you.
• 2 tsp. sugar
  • Tip: Balances the spice and enhances caramelization.
• 1 tsp. garlic powder
  • Note: For better distribution through the marinade, we’re using garlic powder.
  • Tip: If preferred, you can use fresh garlic, but I would suggest crushing and then chopping it to ensure maximal release of the juices.
• 2 tbs. sesame oil
  • Note: A key ingredient in my opinion. It adds a nutty, toasty depth of flavor that is difficult to replicate in my opinion.
  • Substitution: A good quality extra virgin olive oil. But again, I do recommend using sesame oil for this part of the recipe.
• 1 tbs. apple cider vinegar
  • Tip: Helps tenderize the pork and adds acidic brightness.
  • Substitution: Rice vinegar or white vinegar would be my go-to.
• 4 tbs. soy sauce
  • Note: For umami depth.
  • Substitution: Tamari can be used as a gluten-free option, or simply if preferred.

Tips for Success: Preparing Grilled Pork and Pineapple

1. Achieving Maximum Flavor
   • Slice Thinly: Slice the pork as thinly as you can manage, and slice it against the grain. This helps to ensure that the pork both cooks quickly and remains moist and tender. Thinner slices also help the meat absorb the marinade better.
   • Marination Time: As mentioned above, marinate the pork for at least an hour. For best results, let the pork marinate overnight.
2. Marinating Tips
   • Marinating Container: Basically, you want a large enough container that the meat is completely submerged in the marinade. That said, I suggest using a resealable bag since it allows you to freely move or turn the meat midway through marinating. You can also just use a large covered bowl.
   • Massage: If you want extra points, consider massaging the marinade into the pork to enhance and facilitate rapid absorption. You can, however, skip this step and just opt for a longer marinating time.
3. Cooking the Pork Properly
   • Cast Iron: While stainless steel or copper will get the job done, I do recommend using a cast iron pan to create a nice crust on the pork. Bonus points if using a stovetop griddle. And yes, this recipe does work on the grill over an open flame.
   • Batches: Cook the pork in small batches. Yes, this increases the overall cook time, but it is necessary to avoid overcrowding the pan. An overcrowded pan can lead to steaming rather than searing. Not fun.
   • Let it rest: Yes, I say this all the time, but be sure to let the pork rest for a couple of minutes after cooking. Resting allows the juices to redistribute through the meat. Slicing the meat without resting risks having the juices leak out. No juices means dry meat. Not fun.
4. Perfecting the Pineapple
   • Fresh is Best: I really do suggest using fresh pineapple for this recipe.
   • Be Gentle: Flip the pineapple gently to avoid crushing it or breaking it apart. That’s how you turn the pineapple to mush. Not fun.
5. Balancing the Vegetables
   • Garlic and Peppers Go Last: Sauté the garlic and peppers last. This is to help preserve some crispness in the peppers, and to help prevent the garlic from overcooking, which risks turning the garlic’s natural ‘garlicky bite’ to an astringent acidic taste. Not fun. No one likes overcooked garlic.
   • Wilt the romaine: But only slightly. We don’t want to cook the romaine through, we’re only looking to give it a quick wilt (as pictured). Conversely, you can just leave the romaine fully raw if you’re looking to save on time.
   • Garnish: The scallions and parsley don’t need to be cooked, they’re only garnish.
6. Serving and Pairing Suggestions
   • Serve Immediately: I suggest serving this recipe immediately. Do not let the pork or veggies sit for any length of time (except for resting the pork after cooking).
   • A light, citrusy side: As mentioned above, I recommend serving this recipe alongside something like my cucumber salad or kimchi. You might also consider a fresh Moroccan Tomato Salad.

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And that’s our Grilled Pork and Pineapple Recipe. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below we always love hearing from you.

Happy Cooking!

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