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We hope you got benefit from reading it, now let’s go back to grilled swineapple (pork & pineapple) recipe. You can cook grilled swineapple (pork & pineapple) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Grilled Swineapple (pork & pineapple):
- Get very ripe pineapple
- Use pork tenderloin (rub of your choice)
- You need toothpicks
- Get metal bowl
- Take plastic wrap
- Provide tong
- Provide plate or pan
- Get knife
- Provide spoon
Steps to make Grilled Swineapple (pork & pineapple):
- Cut the top off of your pineapple, using a knife and spoon, remove the insides. Try to leave 3/4" of pineapple for your sides
- Open your tenderloin and remove as much fat as possible.
- After all the fat is removed, cut the loin in half and stuff inside the pineapple
- Place the pineapple top back on and use your toothpicks to hold the top on. Leave 1/2" of the toothpick exposed. Easier to remove when the loin is done.
- I placed my pineapple in a metal bowl, covered with plastic wrap and placed back into the refrigerator to let the loin marinate with the pineapple overnight.
- Since I had to work late, smoking the loin was out of the question. So grilling my Swineapple it was. Using my 4 burner propane grill, I kept the 2 burners under the pineapple on low. The next burner I set half way and the farthest away burner I had on high. This method took exactly 2h15mins. I probed the side of the pineapple and a perfect 165°.
- After removing the loin from the grill, I waited 20 mins before I took the top of the pineapple off. Cut your slices and enjoy! The loin was spicey, sweet and so tender. No knife need to eat the loin.
Baste both pork and pineapple with reserved marinade. Caribbean Grilled Pork Tenderloin with Grilled Pineapple Salsa. this link is to an external site that may or may not meet accessibility guidelines. Serve pork chops with grilled pineapple on top. Grill the pork, romaine, pepper, asparagus and pineapple, turning each as required. Prepare Pork for Stuffing Inside Pineapple.
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