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Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice

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What good is warmth of summer, without the cold of winter to give it sweetness.” – John Steinbeck

I admit it. I’ve got the end of summer blues. But my mood was lifted while eating Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice from the grill yesterday. The sweetened pineapple and smoked meat flavors from the Traeger helped me hold on to summer just a little bit longer.

While I’m offering a confession, I also have to admit something else. I’ve fallen hard for our Traeger Tailgate smoker. You could easily prepare this recipe without smoking the meat, but I prefer the sweet smoke flavor the apple wood pellets give the pork loin chops. My mad crush on our Traeger is a win-win for everyone in our household since my boyfriend refuses to use our Weber propane grill and our lonely Bubba Keg sits untouched in the corner.

I hope this recipe helps you enjoy the final fleeting moments of summer as well. It’s an easier-than-it-looks recipe to execute on the grill and is forward in flavor. I’ve enjoyed sharing summer delightful recipes with you this season. Sign up for the ODL monthly newsletter and get newly released fall recipes, travel tips, and DIY ideas straight to your inbox.

grilled-pineapple-cilantro-rice
Trim and core an entire pineapple and cut it into spears before placing on the grill. I actually grilled these using a cast iron grill pan indoors to leave space available in the Traeger.
grilled-pineapple-cilantro-rice2
Trying to eat “light,” I didn’t want to make pineapple fried rice and instead combined grilled pineapple chunks, cilantro, and lime juice with white microwaveable rice. Easy!
Teriyaki is typically made with soy sauce, sake, and honey.
When grilling in a Treager, place the pork loin chops and don’t move them until cooking time expires. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed. Allow the chops to rest at least 5 minutes before serving.

I encourage you to use leftover pineapple to make my Grilled Pineapple and Peach Silver Tequila Cocktail to go alongside your pork loin dinner. Love this recipe? Tell me about it below in the comment section or pin it to make it again.

Serves 6 pork loin chops

Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice

Layers of sweet and tangy flavors make your mouth water between bites as you eat this Hawaiian inspired grilled entree.

24 hr, 20 Prep Time

20 minCook Time

24 hr, 40 Total Time

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Ingredients

  • Teriyaki Marinade for 2.5 lbs pork loin chops:
  • 1/2 c. soy sauce
  • 1/4 c. water
  • 2 T. rice wine vinegar
  • 1/4 c. brown sugar
  • 1 T. honey
  • 3/4 tsp. ground ginger
  • 1 minced garlic clove
  • Rice:
  • 1 c. white rice
  • 1 c. water
  • 2 c. diced grilled pineapple
  • 1/2 c. chopped cilantro
  • juice of 1/2 lime
  • pinch red pepper flakes (optional)

Instructions

  1. Mix all marinade ingredients in a medium bowl and transfer to a large Ziplock bag.
  2. Place 6 pork loin chops (2.5 pounds) inside of bag and seal tightly.
  3. Place bag in refrigerator for at least one hour.
  4. Removed outer pineapple surface and core pineapple.
  5. Slice the cored pineapple into large spears. Set aside.
  6. In the meantime, turn on wood fired grill and insert apple wood pellets (Traeger) or turn on propane grill to medium heat.
  7. Place pineapple spears on the grill surface. Turn when grill marks appear on each side. Remove pineapple and allow to cool before cutting it into chunks.
  8. Cook white rice according to microwave directions.
  9. Remove rice from microwave and allow it to cool slightly.
  10. Add cilantro, chunked grill pineapple, and lime juice. Stir well with a fork.
  11. Remove marinated pork loin chops from bag and place on 400 degree hot grill.
  12. Grill each side about 7- 8 minutes. Check for doneness. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed.
  13. Remove the pork chops from the grill and allow them to rest on a plate for 5 minutes.
  14. Serve hot with the pineapple rice on the side.

Notes

Add a small pinch of red pepper flake to the cooked rice, if you like it spicy.

7.8.1.2
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https://onedelightfullife.com/apple-wood-smoked-teriyaki-pork-loin/

Nutrition

Calories

197 cal

Fat

2 g

Carbs

34 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Smoked Pork Loin

Shrimp Creole

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I miss New Orleans. The people are some of the warmest, friendliest people I’ve ever met when in a big city. They don’t scowl at you or judge you for asking them questions as a tourist. Actually, they love tourists. They respect them because so much of the city relies upon tourism dollars. So, they put out the whitest of tablecloths, the freshest catch of the day, and the largest cocktail in the ultimate show of hospitality for their city’s guests. 

I still daydream of New Orleans food since our trip. My palette longs for flavorful po’ boys, blackened shrimp served bubbling hot with crusty bread, and savory etouffee. I knew I would miss the intense seasoning of the city’s dishes, so I bought River Road’s Blackened Shrimp Seasoning and grabbed this recipe from “Louisiana Cookin’: Authentic Cajun & Creole Cuisine” magazine and got busy in the kitchen. This tomato based rice dish is more like a thick stew and can be served with any shellfish. I regret not adding diced sausage to the pot while it simmered, but there’s always next time! Shimp Creole was a hit at dinner time in our house and it’s so easy to prep and prepare.

While this recipe isn't mine, it is delicious and reminds me of New Orleans. Recipe by Louisiana Cookin' magazine.

While this recipe isn’t mine, it is delicious and reminds me of New Orleans because of its intense Creole flavors. Recipe by Louisiana Cookin’ magazine.

Serves 4 servings

Creole Shrimp

The perfect high flavor entree for a lazy Sunday dinner when you have an hour to prepare dinner for the family.

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • 2 T. olive oil
  • 1 c. diced yellow onion
  • 3/4 c. diced green bell pepper
  • 3/4. c. diced celery
  • 1 1/2 tsp kosher salt, divided
  • 3 T. tomato puree
  • 1 1/2 T minced garlic
  • 3/4 c. dry white white
  • 1 28oz can fire-roasted diced tomatoes
  • 1 T. Worcestershire
  • 1 1/2 tsp Creole seasoning (River Road Blackened Shrimp Seasoning)
  • 1 lb. large fresh shrimp, peeled, deveined
  • 2 c. cooked white rice
  • Garnish: sliced green onions, fresh parsley

Instructions

  1. In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and celery. Season with 1 tsp. salt, and cook until vegetables are slightly tender, 5 to 7 minutes. Add tomato paste and garlic, and cook, stirring, until fragrant, 1 to 2 minutes. Add wine, and deglaze pan by using a wooden spoon to scrape browned bits from bottom of pan. Add tomatoes, Worcestershire, and Creole seasoning, stirring to combine. Bring to a boil, and reduce heat. Simmer until thickened, about 30 minutes, stirring occasionally.
  2. Spread shrimp out on a paper towel lined platter. Season with remaining 1/2 tsp. salt. Add shrimp to pot and simmer 10-15 minutes.
  3. Remove from heat, and ladle into bowls. Serve topped with a scoop of hot cooked rice. Garnish with green onion and parsley, if desired.

Notes

If you want a thicker stew, add more shrimp and/or a spicy sausage. Serve with crusty bread.

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https://onedelightfullife.com/shrimp-creole/

Nutrition

Calories

264 cal

Fat

8 g

Carbs

45 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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