Oven Baked Hawaiian Pineapple Pork Loin
Hawaiian Pineapple Pork Loin is sweet and tangy, with tender cuts of pork that melt in your mouth, smothered in BBQ sauce and chili sauce. I guarantee you that the entire family is going to love this easy pork recipe, so you will want to make sure you save it because you are going to want to make it again.
If you have the time, also try my Slow Cooker Pineapple Pork recipe made in the crock pot with brown sugar, soy sauce, and garlic. Another delicious way to serve pork is this Instant Pot Balsamic Pork Loin seasoned with liquid smoke and balsamic vinegar.
Table of contents
Hawaiian pork loin makes a scrumptious dinner and excellent leftovers for lunch or dinner the next day. With the tangy pineapple-barbecue sauce, sweet pepper sauce, and savory veggies, this is meant to become a favorite. I always appreciate this recipe for its simplicity and very bold, unique flavors. Since I am a big fan of sweet-and-savory recipes, this is another one that delivers great results. The combination is irresistible and absolutely heavenly when paired with rice, making for an affordable yet unforgettable meal.
Why you will love this recipe
- Pineapple tenderizes and sweetens: I love using pineapple to sweeten my pork loin because the bromelain in it also tenderizes the meat. These two flavors seem to go together naturally.
- Melts in your mouth: With this recipe, the meat is so tender and juicy that it melts in your mouth, and the outside is crispy with a tangy BBQ chili sauce coating.
- Very few ingredients: I only need a handful for this easy slow-cooker dinner, so I don’t have to worry about a long shopping list. Most of the ingredients I already have in my pantry.
- Cooks in less than an hour: Feed the family in half the time by cutting it in half and using this dual-temperature recipe. It gets a nice crunchy coating while keeping the meat moist.
What you will need
- Meat: I use a 2-pound pork loin sliced in half lengthwise.
- Produce: Pineapple rings add a natural sweet, tangy flavor and enzymes that tenderize the meat. Chopped red bell peppers provide a mild, savory flavor that balances the sweetness and adds a bright red pop of color. Diced garlic gives the meat bold, garlicky flavor without any bitter aftertaste. Diced red onion adds a sharp bite to cut through the pineapple’s sweetness. Chopped green onion offers a milder, crisp onion taste with bright green color.
- Wet ingredients: Sweet chili sauce adds a touch of heat without being overly spicy. It also contains sugar to thicken and caramelize the sauce. Barbecue sauce also provides caramelization and sweetness, as well as giving a smoky flavor to the pork.
- Seasonings: Besides salt and pepper, I add smoked paprika to the barbecue sauce for a smokier flavor.
How to prepare it
Preheat the oven: First, I set it to 450 degrees F and lightly grease a baking dish.
Prepare the meat: Now I turn the pork loin flat-side down and make a series of small incisions along the top. Then, I rub it with salt, pepper, smoked paprika, and chili sauce. I place it into the prepared baking dish and fill each incision with ½ of a pineapple ring. Then I mix the barbecue sauce and half of the pineapple juice in a medium bowl with the red bell pepper, red onion, and garlic.
Bake the pork loin: I pour the sauce over the pork loin and bake it for 10 to 12 minutes, then reduce the heat to 350 degrees F. Then I bake it for another 35 minutes, or until the pork reaches 140°F.
Garnish, rest, and serve: When it is done, I remove it, top it with the green onions, and let it rest for 10 minutes before serving.
Expert tip
Choosing the right cut of meat
There is a big difference between a pork loin and a pork tenderloin. If you try this recipe with a tenderloin, the meat will likely come out dry. The pork loin is wider and flatter with a fat cap on top. Pork tenderloin is a long, lean cut of pork with much less fat, so it needs to be cooked quickly to avoid drying out. Pork loin is usually about 2 to 5 pounds, while a tenderloin is about a pound. If you happen to have a pork tenderloin, stop cooking it after the first 15 minutes; it will be done by then.
More tips to consider:
- Marinate pork for up to 12 hours for extra flavor and tenderization.
- Using canned pineapple is much easier and works better because there is less bromelain, so the pork doesn’t get mushy.
- Sear the pork; don’t let it sit after seasoning for extra-crispy skin and a Maillard reaction.
- Start checking for doneness 10 minutes before it should be done. Overcooked pork gets dry quickly.
Recipe variations and add-ins:
- Different meat: Try this with chicken, beef, or turkey for a different flavor.
- Spicy pork loin: Tuck jalapeños in with the pineapples and add red pepper flakes.
- More fruit: Add more fruit to this dish, like cherries, apples, and mandarin oranges.
- Balsamic reduction: Instead of barbecue sauce, glaze your pork roast with balsamic reduction.
- Red wine: This pork also tastes wonderful with red wine mixed into the barbecue sauce.
Serving suggestions:
Hawaiian Pork loin is a great entrée to pair with this pineapple-cucumber salad. The fresh ingredients are bursting with flavor, including tangy red onions, creamy avocados, sweet blueberries, spicy jalapeños, crunchy radishes, and refreshing cucumbers, all dressed with a honey-lime dressing. I can make these soft, fluffy oven-roasted baby red potatoes right alongside this pork loin, so I have both ready at the same time. And they go so well together.
The kids love it when I make my homemade Instant Pot mac and cheese, which takes less than 30 minutes. It is so rich and creamy with 2 kinds of cheese and thick slices of bacon; everyone always has seconds. Speaking of bacon, I really like this one-pan Brussels sprouts recipe. I can whip it up on my skillet in about 15 minutes, and it always impresses everyone, especially carb counters. Even those who say they don’t like Brussels sprouts. For dessert, I usually fix a quick fruit salad for the family.
How to store leftovers:
- Refrigerate: Leftovers stay fresh in a sealed container for 4 days.
- Freezing: I wrap leftovers in plastic wrap and put them in freezer bags to keep them for up to 3 months.
- Defrost: I thaw frozen leftovers in the fridge overnight before reheating.
- Reheating: I place leftovers in the oven at 350°F for 5 to 10 minutes, or in the air fryer for 1 to 2 minutes for a crispy crust.
Frequently asked questions
Overcooking is the most common reason for dry pork loin. Start checking the internal temperature 10 minutes before the meat is supposed to be finished cooking. It is better to be undercooked than overcooked. You can always put it back in if it needs to be cooked for longer, but there is nothing you can do if it is already overcooked. I recommend removing your pork loin when it reaches 140°F. It will continue to heat up as it rests.
Canned pineapple and juice are preferred because fresh pineapple has too much of the enzyme bromelain. This active enzyme can make the pork mushy if it soaks in it for too long. It breaks down the proteins in the meat too fast if left on for longer than an hour or two. Even if you aren’t marinating pork, just cooking the meat in its own juice can make it mushy, so that would work with canned pineapple. Besides, it is easier, and canned pineapple is always fresh and sweet.
I do not cover my pork loin while I bake it. However, if yours is getting too dark or you are worried about it drying out, it can be covered loosely with foil during the first part of the baking process to lock in moisture and juices. Just remember to remove the foil during the final 15 to 20 minutes so the meat can get brown and caramelize.
Just like any juice or gravy, I would use a cornstarch slurry. First, mix one part cornstarch with 2 parts cold water until the cornstarch dissolves. Then, stir it into the liquid until it thickens. If it is not thick enough, stir it in a saucepan over medium heat until it reaches the desired thickness. It can also be thickened with flour, but cornstarch is much smoother.
More recipes with pineapple:
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Hawaiian Pineapple Pork Loin
Ingredients
- 1 1/2 – 2 pounds pork loin
- 1 tablespoon smoked paprika
- 2 tablespoons sweet chili sauce
- 1 can pineapple rings juice reserved
- 16 oz bottle barbecue sauce
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 small red onion finely chopped
- 1/4 cup green onions garnish
- kosher salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 450 degrees F.
- Place pork loin on a cutting board and cut in half lengthwise. Now you have two pieces; turn them flat side down and make a series of small, parallel incisions along the length of the meat on top.
- Rub it well with salt, pepper, smoked paprika, and chili sauce.
- Lightly grease a baking dish and transfer the pork to it.
- Then fill each incision with 1/2 of a pineapple ring.
- Add the barbecue sauce and 1/2 of the reserved pineapple juice into a medium bowl, then stir in the red bell pepper, garlic, and red onion.
- Pour the sauce over the pork loin.
- Next, bake it in the preheated oven for 10-12 minutes, then lower the heat to 350 degrees F and cook for another 35 minutes, or until the pork is cooked through. Internal temperature should be between 150 and 160 degrees F.
- Remove from the oven and top with green onion. Let the meat rest for 10 minutes before slicing and serving.
Video
Notes
Choosing the right cut of meat
There is a big difference between a pork loin and a pork tenderloin. If you try this recipe with a tenderloin, the meat will likely come out dry. The pork loin is wider and flatter with a fat cap on top. Pork tenderloin is a long, lean cut of pork with much less fat, so it needs to be cooked quickly to avoid drying out. Pork loin is usually about 2 to 5 pounds, while a tenderloin is about a pound. If you happen to have a pork tenderloin, stop cooking it after the first 15 minutes; it will be done by then.More tips to consider:
- Marinate pork for up to 12 hours for extra flavor and tenderization.
- Using canned pineapple is much easier and works better because there is less bromelain, so the pork doesn’t get mushy.
- Sear the pork; don’t let it sit after seasoning for extra-crispy skin and a Maillard reaction.
- Start checking for doneness 10 minutes before it should be done. Overcooked pork gets dry quickly.
I love the combination of sweet and tangy tropical flavors with the pork. This is a fantastic recipe.
Oh yum, this looks amazing! I am sure my family would love it.
This looks and sounds like dinner tonight! Hahaha. I’ll have to save this recipe.
This recipe looks really flavorful, looking forward to making it for my family.
This looks amazing! I definitely need to try this recipe soon. I love pork, and love it more with pineapple.
This is one of my kids favorite meal! So good and easy to make for busy weeknights!
Wow! This dish looks absolutely delicious and yummy! The juicy texture makes it enticing and tempting! Loved it!
This is a really great recipe to try! It looks really delicious and tasty! I love it!
Looks beyond delicious! My family would definitely love this!
Oh wow, that does sound like a great dish. I can imagine the pork goes beautifully with the pineapple. A great dish for the next time I have guests.
YUM! This sounds insanely delicious!! My family would love, LOVE it!!
This looks like the perfect weeknight meal!! So easy and full of amazing flavors!!
You have me drooling over here. This looks so yummy and my whole family will love it. I am pinning it to make this week 😉
This is so beautiful! Definitely going to have to do this for dinner one day. I think my husband would love it!
This sounds delicious. I love pairing fruit with pork and I haven’t tried pineapple yet.
This sounds amazing! I love pineapple so I think this will be a hit here at home.
This sounds quite interesting. I’ve never had or prepared a dish like this before. It is nice to try out some different meals.
I love anything with pineapple in it. This looks really good.
Yum. We eat a pork loin every once in a while. They are super easy to make. I buy a teriyaki-flavored pork loin and the pinapple would go perfectly with it.
Sound so devious. I must give this recipe a try
Sound so devious.
Sound so amazing I must try it.
Easy and delicious recipe. Would work well with chicken, too.
I made this over the weekend, and everyone went back for seconds. I’ll definitely be making this again for an easy family dinner!
I made this last night with some rice, and we absolutely loved it.
A little white rice and some broccoli and cauliflower, and I was set. Delicious.
This pineapple pork was such a delicious combination of sweet and savory flavors! The pineapple added just the right amount of sweetness to the tender pork, and the sauce was absolutely delicious over rice. Everyone loved it.