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.
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
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
- 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
- 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)
- Mix all marinade ingredients in a medium bowl and transfer to a large Ziplock bag.
- Place 6 pork loin chops (2.5 pounds) inside of bag and seal tightly.
- Place bag in refrigerator for at least one hour.
- Removed outer pineapple surface and core pineapple.
- Slice the cored pineapple into large spears. Set aside.
- In the meantime, turn on wood fired grill and insert apple wood pellets (Traeger) or turn on propane grill to medium heat.
- 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.
- Cook white rice according to microwave directions.
- Remove rice from microwave and allow it to cool slightly.
- Add cilantro, chunked grill pineapple, and lime juice. Stir well with a fork.
- Remove marinated pork loin chops from bag and place on 400 degree hot grill.
- 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.
- Remove the pork chops from the grill and allow them to rest on a plate for 5 minutes.
- Serve hot with the pineapple rice on the side.
Add a small pinch of red pepper flake to the cooked rice, if you like it spicy.