I discovered a surprising twist on BBQ Pork Tenderloin that has redefined my summer grilling experience. The dish masterfully blends sweet pineapple with savory pork and crisp bacon, creating an innovative medley of flavors perfect for lively gatherings. The unexpected fusion invites you to explore a unique taste adventure.

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I discovered a wild twist on a classic summer BBQ dish that i had to share, it’s called the Swineapple. Picture this: a large ripe pineapple that you hollow out just enough to be stuffed with succulent pork tenderloin slices (about 1 to 1.5 lbs), all spiced up with salt, pepper, and a tablespoon of paprika.

I then wrap the filled pineapple with bacon—8 to 10 crispy slices—and drizzle on 1/2 cup of my favorite BBQ sauce to add that irresistible tang. The way the flavors blend together, from the natural sweetness of the pineapple to the smokey hints from the bacon and the rich ooze of BBQ pork tenderloin, really caught me off guard.

I like to think of it as a creative play on tenderloin recipes and BBQ pork with a twist. Whether you grill it or bake it, you gotta try this unique combo for your next summer grill day.

Why I Like this Recipe

I love this recipe because it combines sweet and savory flavors in a way that really surprises my taste buds. I also like how easy it is to prep, and I get a kick out of the smoky bacon and tangy BBQ sauce every time I make it. Plus, it always reminds me of fun summer cookouts with friends and family.

I call it BBQ Swineapple, and it’s kinda awesome. First, you take a big, ripe pineapple, cut it in half lengthwise, and remove the core. Then you scoop out some of the inside so it becomes a little bowl. Next, you slice up pork tenderloin, season it with salt, pepper, and paprika, and stuff it into the pineapple like you’re making your own fruity little treasure chest of flavor. After that, you brush the pork and the hollowed-out pineapple with your favorite BBQ sauce, letting that sweet tang seep in. Finally, you wrap bacon all the way around the pineapple. If needed, you can secure it with toothpicks. You then grill it on medium heat or bake it in an oven at 375°F for about 20 minutes, turning it halfway through and basting it with extra sauce for an extra burst of flavor. Once it’s done and you see the pork is fully cooked and the bacon is nice and crispy, you let it rest for a few minutes before slicing it up and enjoying every bite on a warm summer day.

Ingredients

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Ripe pineapple: Supplies natural fiber and essential vitamins, offering tangy, sweet, naturally refreshing flavor bursting.
Pork tenderloin: Lean protein that builds muscle while keeping dish juicy and full of flavor.
Bacon: Crispy, salted strips that add a rich smoky taste along with satisfying textural contrast.
BBQ sauce: Infuses tangy sweetness and a hint of smokiness, intensifying every single savory bite.
Paprika: Offers mild spice, vibrant color, and adds a subtle heat to the overall mix.
Salt and pepper: Essential seasonings that perfectly balance and enhance all layers of flavor deliciously.

Ingredient Quantities

1 large ripe pineapple (cut and hollowed out)

1 to 1.5 lbs pork tenderloin (trimmed and sliced for stuffing)

8-10 slices of bacon (enough to wrap around the pineapple)

1/2 cup BBQ sauce (choose your favorite kind)

1 tablespoon paprika

Salt and pepper to taste

How to Make this

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1. Preheat your grill to medium heat or preheat your oven to 375°F if you plan to bake.

2. Cut your ripe pineapple in half lengthwise and carefully remove the core, then hollow out the inside while leaving enough fruit to serve as a bowl.

3. Slice the pork tenderloin into pieces that can easily be stuffed into the pineapple hollow and season them with salt, pepper, and paprika.

4. Stuff the pineapple with the seasoned pork slices, trying to keep them evenly distributed.

5. Brush the stuffed pork and the inside of the pineapple with your favorite BBQ sauce so all the flavors mix in.

6. Wrap bacon slices around the entire pineapple; use enough slices so they cover it completely and secure them with toothpicks if needed.

7. Place the bacon-wrapped pineapple on the grill or in a baking dish if using the oven.

8. Grill or bake for about 20 minutes, turning halfway through and basting with extra BBQ sauce for that extra flavor boost.

9. Check that the pork is fully cooked and the bacon is crispy; if not, cook a little more until done.

10. Let it rest a few minutes after cooking, then slice it up and enjoy your sweet, smoky BBQ Swineapple on a warm summer day!

Equipment Needed

1. Oven or grill – You’ll need one of these to cook the dish.
2. Cutting board – A sturdy board for slicing the pineapple and pork tenderloin.
3. Chef’s knife – Use this for cutting the pineapple in half, removing the core, and slicing the meat.
4. Spoon – A regular spoon works well for hollowing out the pineapple without wasting too much fruit.
5. Measuring cup and spoon – They help in getting the right amount of BBQ sauce and spices like paprika, salt, and pepper.
6. Basting brush – This is needed for evenly spreading the BBQ sauce on the pork and pineapple.
7. Toothpicks – Handy for keeping the bacon in place as it wraps around the pineapple.
8. Tongs – Use these to safely turn the dish halfway through the cooking process.
9. Baking dish – Essential if you choose to bake the dish instead of grilling it.

FAQ

Q: How do I prepare the pineapple for the recipe?

First ya gotta slice off the top and bottom, then carefully cut away the outer skin and scoop out the core so it’s hollow enough to fill with pork.

Q: Can I use a different cut of pork instead of tenderloin?

Yeah, but pork tenderloin is best coz its tender and cooks fast. Other cuts may require longer cooking times and can end up drier.

Q: Do I have to wrap the entire pineapple in bacon?

Not really, you just need enough bacon to go around the pineapple. It gives a nice salty flavor and crisps up great in the oven.

Q: Is it necessary to use BBQ sauce?

BBQ sauce adds a sweet and tangy kick but if you’re not into it, you can substitute with a glaze or marinade of your choice.

Q: How do I know when the pork is cooked through?

The pork should be firm but juicy and reach an internal temperature of about 145°F. Use a meat thermometer if you got one.

Swineapple Recipe (Pork Stuffed Pineapple) Substitutions and Variations

If you cant get a ripe pineapple, you could try mango or papaya. They give a similar tropical flavor
Instead of pork tenderloin, you might use chicken breast or even firm tofu if you want a non-meaty version
If bacon isnt available you can use pancetta or prosciutto to wrap the fruit
Not a fan of BBQ sauce? Try using hoisin or teriyaki sauce to mix things up
For paprika, smoked paprika works well, and if you like a bit more heat, you can add some chili powder

Pro Tips

1. Always preheat your grill or oven properly – if it’s not hot enough, the bacon might not get that nice crisp edge and your pork won’t cook evenly, so give it a few extra minutes to warm up properly.

2. When wrapping the bacon around the pineapple, use enough slices and don’t be afraid to use a couple toothpicks to lock them in place. I’ve found that overlapping the bacon slightly helps keep everything snug when it starts to cook and shrink.

3. Don’t skimp on the BBQ sauce – be sure to baste the pork and the inside of the pineapple a couple times during cooking. It really boosts the flavor, but watch out for too much sauce if you’re using a grill ‘cause that can burn if the temperature is too high.

4. Let the dish rest for a few minutes after cooking before slicing it up. This little break helps the juices settle in the pork and makes for a juicier, tastier bite even if it might not seem necessary at first.

Swineapple Recipe (Pork Stuffed Pineapple)

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

492

kcal

Equipment: 1. Oven or grill – You’ll need one of these to cook the dish.
2. Cutting board – A sturdy board for slicing the pineapple and pork tenderloin.
3. Chef’s knife – Use this for cutting the pineapple in half, removing the core, and slicing the meat.
4. Spoon – A regular spoon works well for hollowing out the pineapple without wasting too much fruit.
5. Measuring cup and spoon – They help in getting the right amount of BBQ sauce and spices like paprika, salt, and pepper.
6. Basting brush – This is needed for evenly spreading the BBQ sauce on the pork and pineapple.
7. Toothpicks – Handy for keeping the bacon in place as it wraps around the pineapple.
8. Tongs – Use these to safely turn the dish halfway through the cooking process.
9. Baking dish – Essential if you choose to bake the dish instead of grilling it.

Ingredients

1 large ripe pineapple (cut and hollowed out)
1 to 1.5 lbs pork tenderloin (trimmed and sliced for stuffing)
8-10 slices of bacon (enough to wrap around the pineapple)
1/2 cup BBQ sauce (choose your favorite kind)
1 tablespoon paprika
Salt and pepper to taste

Directions

Preheat your grill to medium heat or preheat your oven to 375°F if you plan to bake.
Cut your ripe pineapple in half lengthwise and carefully remove the core, then hollow out the inside while leaving enough fruit to serve as a bowl.
Slice the pork tenderloin into pieces that can easily be stuffed into the pineapple hollow and season them with salt, pepper, and paprika.
Stuff the pineapple with the seasoned pork slices, trying to keep them evenly distributed.
Brush the stuffed pork and the inside of the pineapple with your favorite BBQ sauce so all the flavors mix in.
Wrap bacon slices around the entire pineapple; use enough slices so they cover it completely and secure them with toothpicks if needed.
Place the bacon-wrapped pineapple on the grill or in a baking dish if using the oven.
Grill or bake for about 20 minutes, turning halfway through and basting with extra BBQ sauce for that extra flavor boost.
Check that the pork is fully cooked and the bacon is crispy; if not, cook a little more until done.
Let it rest a few minutes after cooking, then slice it up and enjoy your sweet, smoky BBQ Swineapple on a warm summer day!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.