Pineapple Pork Loin

By: Bennett Claire
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Posted: 07/25/2025

What is Pineapple Pork Loin? Remember those nights when your mom would pull out all the stops and make something that smelled? What is the kind of smell that just filled the whole house with warmth and comfort? How does this recipe work? Is it the kind of dish that makes everyone gather around the table with anticipation? What I love about this dress is that it’s fancy enough for a special occasion, but it isn’t. Is it easy to throw together? Think of it as the pork loin version of a Hawaiian pizza, but elevated! What makes this a crowd pleaser? What’s the perfect combination of a summer BBQ and winter dinner?

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What is Pineapple Pork Loin?

What is Pineapple Pork Loin? What is tangy pineapple sauce? It’s essentially a delicious dance between savory pork and the tropical sweetness of pineapple. What is a culinary vacation? The pork loin itself is lean and tender, and the pineapple glaze caramelizes perfectly in the oven. What is the best way to create an irresistible coating? Is there a dish that is greater than the sum of its parts? It’s not just meat and fruit, it’re an experience. How do you make a pork loin sing?

Why you’ll love this recipe?

Alright, let’s break down why this Pineapple Pork Loin recipe is about to become your new weeknight go-to! What I love most about this is how it effortlessly combines incredible flavor with minimal effort. You basically just whisk together a few ingredients, slather it on the pork, and let the oven do all the work.

Flavor: Imagine this: perfectly cooked pork, juicy and tender, coated in a vibrant, sweet, and tangy pineapple glaze. The pineapple caramelizes in the oven, creating this incredible sticky, flavorful crust that’s just out of this world. You get that amazing balance of sweet and savory that keeps you coming back for more. It’s seriously addictive!
Simplicity: Seriously, this recipe is so easy, it’s almost embarrassing. You don’t need to be a Michelin-star chef to pull this off. It’s a weeknight winner, hands down. Most of the time is hands-off baking. I can prep everything in under 15 minutes while juggling kids, homework, and general chaos. Trust me, that’s saying something!
Cost- Pork loin is usually a pretty budget-friendly cut of meat, especially when you buy it on sale. And the other ingredients? Pineapple juice, soy sauce, brown sugar…stuff you probably already have in your pantry! Plus, you get a lot of bang for your buck – one pork loin can easily feed a family of four (or more with sides!).
Versatility: You can serve this Pineapple Pork Loin with so many different sides! Rice, roasted vegetables, Mashed Potatoes… heck, even a simple salad works. And the leftovers (if there are any!) are fantastic in sandwiches, tacos, or even as a topping for pizza. The possibilities are endless!

It’s a far cry from dry, boring pork loin, and I promise it will convert even the pickiest eaters. I have friends who say they don’t like pork and end up inhaling this!

How do I make Pineapple Pork Loin?

Quick Overview

Making this Pineapple Pork Loin is surprisingly easy. We’re basically creating a flavorful marinade and glaze with pineapple juice, soy sauce, brown sugar, and a few other goodies. Then, we’re going to slather that all over the pork loin and let it bake until it’s cooked through and beautifully caramelized. It’s almost entirely hands-off, which is my favorite kind of cooking! The key is to let the glaze do its magic in the oven. I swear, the smell alone will drive you wild!

Ingredients

What is the Pineapple Glaze?

1 cup pineapple juice: I prefer using unsweetened pineapple juice so you can control the sweetness.
Is low-sodium soy sauce too salty?
1/4 cup brown sugar: 1 cup. What kind of flavor do you want to use? Light or dark brown sugar? I tend to use light brown sugar for everyday meals.
How do I add apple cider vinegar to a dish?
1 tablespoon cornstarch: To thicken the glaze and give it that glossy shine.
1 teaspoon ground ginger: Adds a warm, spicy note.
1/2 teaspoon garlic powder: For umami flavor.
If you like a kick, add 1/4 teaspoon red pepper flakes. My family loves a little spice, so I always add these.

For the Pork Loin:

1 (2-3 pound) pork loin roast: Trim off any excess fat, but leave a thin layer for flavor.
Salt and pepper: To season the pork.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Lightly grease a roasting pan or baking dish. I usually line mine with foil for easier cleanup, but that’s totally optional. Make sure your oven is fully preheated before you put the pork in – this is important for even cooking!

Step 2: Season the Pork

Pat the pork loin dry with paper towels. This helps it brown better. Season generously with salt and pepper. Don’t be shy with the seasoning – it really brings out the flavor of the pork.

Step 3: Make the Pineapple Glaze

In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, apple cider vinegar, cornstarch, ground ginger, garlic powder, and Red Pepper flakes (if using). Whisk until the cornstarch is fully dissolved. This is important to prevent lumps!

Step 4: Cook the Glaze

Bring the glaze to a simmer over medium heat, stirring constantly. Cook for 5-7 minutes, or until the glaze has thickened and is glossy. It should be able to coat the back of a spoon. This is where the magic happens – the flavors meld together and the glaze becomes irresistibly delicious.

Step 5: Brush the Pork with Glaze

Place the seasoned pork loin in the prepared roasting pan. Brush generously with about half of the pineapple glaze. Save the rest of the glaze for basting later.

Step 6: Bake the Pork

Bake for 60-90 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the remaining glaze every 20-30 minutes. Use a meat thermometer to ensure the pork is cooked through but not overcooked. Overcooked pork can be dry, and we want it to be juicy and tender!

Step 7: Rest the Pork

Remove the pork from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork loin. Tent it loosely with foil to keep it warm while it rests.

Step 8: Slice & Serve

Slice the pork loin into 1/2-inch thick slices and serve immediately. Drizzle with any remaining glaze from the pan if desired. I like to garnish with fresh chopped cilantro for a pop of color and freshness.

What should I serve it with?

This Pineapple Pork Loin is super versatile and pairs well with so many different sides. What are some of my favorite combinations?

What is a classic dinner?Serve with mashed potatoes and roasted asparagus. What is a comforting meal that everyone will love?
For a Tropical Vibe:Pair with coconut rice and grilled pineapple slices. What is a fun and festive option that’s perfect for summer?
What is a quick weeknight meal? Serve with steamed broccoli and quinoa. This is a healthy and easy option that’s ready in under an hour.
For Leftovers: Slice thinly and serve in tacos with shredded cabbage, salsa, and a dollop of sour cream. Trust me, it’s amazing!

My family loves when I pair this pork loin with some simple Roasted Sweet Potatoes. The sweetness of the potatoes complements the pineapple glaze perfectly. It’s also great with a side of garlic green beans. We have a tradition of always serving it with a simple garden salad, too, because it cuts through the richness of the glaze and gives you a nice, fresh bite. It’s just such a versatile dish that works with so many different sides!

Top Tips for Perfecting Your Pineapple Pork Loin

Okay, now for the insider secrets! Here are a few tips I’ve learned over the years to make sure your Pineapple Pork Loin turns out absolutely perfect every single time:

Don’t Overcook the Pork: The most important thing is to not overcook the pork loin. Use a meat thermometer and pull it out of the oven when it reaches 145°F (63°C). It will continue to cook slightly as it rests. Overcooked pork is dry and tough, and nobody wants that!
Let the Pork Rest: Seriously, don’t skip the resting step! It makes a huge difference in the juiciness and tenderness of the pork. Let it rest for at least 10 minutes before slicing.
Baste, Baste, Baste: Don’t be stingy with the glaze! Basting the pork every 20-30 minutes ensures that it gets a beautiful, sticky, flavorful crust. It’s worth the extra effort. I use a silicone basting brush; it’s so helpful!
Adjust the Sweetness to Your Liking: If you prefer a less sweet glaze, reduce the amount of brown sugar. You can also add a squeeze of lemon juice or a splash of Worcestershire sauce to balance the sweetness.
Add Some Heat: If you like a little kick, add a pinch of Red Pepper flakes to the glaze. You can also use a spicy soy sauce or add a few dashes of hot sauce.
Customize the Glaze: Feel free to experiment with different flavors! Try adding a teaspoon of grated fresh ginger, a clove of minced garlic, or a pinch of smoked paprika to the glaze.
Use Fresh Pineapple (Optional): If you’re feeling fancy, you can add some fresh pineapple chunks to the roasting pan along with the pork. They’ll caramelize beautifully and add even more pineapple flavor.

I always make sure to trim any excess fat off of the pork loin before cooking. It helps the glaze stick better and prevents the pork from being too greasy. And don’t be afraid to get creative with the glaze! I’ve added a tablespoon of Dijon mustard to mine before, and it was amazing!

Storing and Reheating Tips

Got leftovers? Lucky you! Here’s how to store and reheat your Pineapple Pork Loin to keep it tasting its best:

Refrigerator Storage: Let the pork cool completely before storing it in an airtight container in the refrigerator. It will keep for 3-4 days. Make sure you wrap it tightly to prevent it from drying out.
Freezer Instructions: For longer storage, you can freeze the pork. Wrap it tightly in plastic wrap and then in a layer of foil. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Reheating Instructions: To reheat, you can either microwave the pork in short intervals until heated through, or you can reheat it in the oven at 300°F (150°C) until warmed. Add a splash of pineapple juice or water to the pan to keep it moist.
Glaze Timing Advice: If you’re planning on freezing the pork, I recommend waiting to add the glaze until after it’s been thawed and reheated. This will prevent the glaze from becoming sticky and gummy during the freezing process.

I usually slice the pork before storing it. That way, it’s easier to grab a few slices for a quick sandwich or salad. And when reheating, I always add a little bit of fresh pineapple juice to the pan to keep the pork moist and flavorful. It makes all the difference!

Frequently Asked Questions

Can I use a different cut of pork?

While pork loin is ideal for this recipe due to its lean nature, you could potentially use pork tenderloin as a substitute. However, pork tenderloin cooks much faster, so you’ll need to adjust the baking time accordingly. Keep an eye on the internal temperature to avoid overcooking. A boneless pork shoulder could also work if you’re looking for a more shredded style of pork, but the cook time is much longer and should be done in a slow cooker for best results.

Can I make this in a slow cooker?

Yes, you can! Sear the pork loin first, then place it in your slow cooker. Pour the glaze over it and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is very tender. Be aware that the glaze might not caramelize as much in the slow cooker, so you can broil it for a few minutes at the end to get that sticky, caramelized crust.

Can I use canned pineapple instead of pineapple juice?

While fresh pineapple juice is preferred, you can use canned pineapple juice in a pinch. Just make sure it’s 100% pineapple juice and not pineapple syrup. You can also add a few chunks of canned pineapple to the roasting pan for extra flavor.

Can I double the recipe?

Absolutely! Just double all the ingredients and use a larger roasting pan. You might need to increase the baking time slightly, so keep an eye on the internal temperature of the pork.

What can I use instead of brown sugar?

If you don’t have brown sugar on hand, you can use granulated sugar with a tablespoon of molasses. You can also use honey or maple syrup as a substitute, but keep in mind that it will change the flavor slightly.

Final Thoughts

So, there you have it! My go-to recipe for Pineapple Pork Loin. It’s a dish that has graced our family table for years and has never failed to impress. The sweetness of the pineapple, the savory depth of the pork, and that incredible caramelized glaze… it’s just a match made in culinary heaven. If you’re looking for a recipe that’s both easy and impressive, this is it. And honestly, it’s the perfect way to turn a simple pork loin into something truly special. If you love this recipe, you might also enjoy my recipe for Honey Garlic Glazed Chicken or my Sweet and Sour Meatballs. Both are equally delicious and easy to make! Happy cooking, friends! I can’t wait to see your photos and hear about your variations of this recipe. Don’t forget to leave a comment below and let me know how it turned out!

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Pineapple Pork Loin

A juicy and flavorful pineapple pork loin recipe, perfect for a weeknight dinner or a special occasion. The sweetness of the pineapple complements the savory pork beautifully.

Prep : 10 Total : 25 minutes