Smoked Pineapple Teriyaki Pork Loin 🍍🔥

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If you want a pork recipe that’s sweet, smoky, juicy, and perfect for feeding a crowd, this Smoked Pineapple Teriyaki Pork Loin is the move. We’re talking tropical flavor, sticky teriyaki glaze, and tender slices that look as good as they taste.

This one’s super beginner-friendly, cooks fast, and always turns heads at the table. Let’s get to it. 👇

⭐ Why This Recipe Works

  • 🍍 Pineapple marinade tenderizes the pork naturally

  • 🍯 Teriyaki adds sweetness + sticky glaze

  • 🔥 Smoking low & slow keeps loin juicy (no drying out)

  • 🌡️ Pulling at the right temp = perfect tenderness

  • 😎 Easy prep, huge flavor payoff

📋 Recipe Snapshot

Yield: 6–8 servings 🍽️
Prep Time: 10 minutes (plus marinating time)
Cook Time: 1.5–2 hours 🔥
Total Time: ~2–3 hours ⏱️

🧾 Ingredients

Pork & Seasoning

  • 1 whole pork loin (not tenderloin)

  • Salt & pepper

  • Garlic powder

  • Paprika (optional)

Marinade / Glaze

  • 1 bottle teriyaki sauce

  • 1 can crushed pineapple (with juice)

  • 2 tbsp brown sugar

  • 1 tbsp soy sauce

  • Optional: 1 tsp red pepper flakes

🔥 How to Make Smoked Pineapple Teriyaki Pork Loin

1️⃣ Prep the Pork

  • Pat pork loin dry

  • Lightly score the top for better flavor penetration

  • Season with salt, pepper, garlic powder, and paprika

2️⃣ Marinate

In a bowl or zip-top bag, combine:

  • teriyaki sauce

  • crushed pineapple

  • brown sugar

  • soy sauce

  • (optional) red pepper flakes

Add pork loin and marinate 2–4 hours.

3️⃣ Preheat the Smoker

  • Set smoker to 250°F

  • Use apple, cherry, or pecan wood

4️⃣ Smoke the Pork

  • Remove from marinade (reserve liquid)

  • Place pork loin on smoker grates

  • Smoke for 1.5–2 hours

  • Spritz with pineapple juice if it starts to dry

Target internal temp: 135–138°F before glazing.

5️⃣ Glaze

  • Simmer reserved marinade for 5–7 minutes

  • Brush thick glaze onto pork during the last 15–20 minutes of cooking

Pull pork at 145°F final internal temp.

6️⃣ Rest & Slice

  • Let rest 10 minutes

  • Slice into thick pieces

  • Spoon extra glaze over top

Serve over rice, grilled veggies, or with your favorite BBQ sides.

🔧 Pro Tips

  • Don’t skip marinating — pineapple adds tenderness

  • Pull early! Pork loin dries if you take it past 145°F

  • Score the top lightly for more glaze absorption

  • Let the glaze reduce on the stovetop for deeper flavor

  • Slice across the grain for max tenderness

🌳 Best Woods for This Pork Loin

  • 🍒 Cherry — great color + mild sweetness

  • 🍏 Apple — perfect for fruit-forward cooks

  • 🌰 Pecan — smooth + rich

  • ⭐ Combo: Cherry + Apple is unbeatable for this recipe

🔄 Variations to Try

Spicy Hawaiian - Add jalapeños + red pepper flakes.

Brown Sugar Crusted - Sprinkle brown sugar before smoking for caramelized bark.

Ginger-Soy Version - Add grated fresh ginger + extra soy to the marinade.

Grill Finish - After smoking, sear over high heat 1–2 minutes per side.

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.

🔧 Recommended Gear

🔴 Meat Injector – Essential for juicy, flavorful pork.
🔴 Pellet Smoker – For steady low-and-slow heat.
🔴 Temperature Probe – Keep that internal temp perfect.