Fireball Pineapple Grilled Pork Recipe
The best laid plans can fall through leaving you with a gigantic “what do I do now???”. That’s what happened when I planned to make something entirely different for this week’s recipe. Thankfully as I stood forlornly in the produce section unable to find the ingredient I needed, I spied some pineapples that just needed a good grilling. And what goes best with a sweet fruit like pineapple? Why pork of course! That’s where Fireball Pineapple Grilled Pork came in. After searing the meat, I placed the pineapple overtop using the rotisserie. As I glazed the pineapple, the heat and baste will drip down and flavor the delicious pork. Now that I had some ingredients and a plan, it was time to do some barbecuing.
Fireball Pineapple Grilled Pork Recipe
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Method
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1
pork loin, approx. 3 lb.
salt and pepper to taste
1
pineapple
¾ cup
brown sugar
3 tbsp.
melted butter
½ cup
Fireball Cinnamon Whisky
- Preheat the grill to 375°F using the rear burner. Move the cooking grid to the high position and preheat the Infrared SIZZLE ZONE™ to high. If you do not have an infrared side burner, preheat the grill to high using all bottom burners.
- While the grill is preheating season all sides of the pork loin with salt and pepper. Remove the top and bottom of the pineapple, and remove the rind on the sides. Carefully thread the pineapple onto a rotisserie spit rod, ensuring that when put on the grill, the pineapple will be centered in front of the rear burner.
- In a bowl, combine the brown sugar, melted butter, and Fireball.
- Place the pineapple onto the grill, ensuring that the correct end is firmly in the rotisserie motor. Turn the rotisserie on and let the pineapple start cooking while you sear the pork.
- Sear the pork on all sides until delicious grill marks have formed. Then place it under the pineapple so that it will drip onto the pork while it cooks.
- Baste the pineapple with the Fireball mixture every 10 minutes until the pork as reached an internal temperature of at least 145°F (for medium). Use a digital thermometer for accurate readings. Feel free to “accidentally” get extra Fireball mixture on the pork while basting the pineapple.
- Remove the pork and pineapple from the grill when the pork reaches your desired finished temperature. Allow the roast to rest for at least 10 minutes before slicing everything and serving.
Fireball Pineapple Grilled Pork is flavorful, a little sticky, and super sweet. Initially, I butterflied the pork, however, I found that it cooked too fast and became a little unwieldy. Leave the loin whole when you make this recipe, the results will be much better. Have you ever made a plan for a recipe and wound up having to do something entirely different? Tell us about it on social media by leaving pictures and comments on our Grills Facebook page or Grills Instagram page. Just use the hashtag #BestLaidBBQPlans and #NapoleonGrill.
Baste every 10 min
Those drips make meat tasty
Just about done
Rest 10 min before serving
Slice everything and serve together
I guess you could add veggies
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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After meeting and interviewing the owner and head chef at The North Restaurant in Barrie, I was feeling very inspired. Chef Marco talked about bringing all five senses into the meals that you prepare.
Baste every 10 min
Those drips make meat tasty
Just about done
Rest 10 min before serving
Slice everything and serve together
I guess you could add veggies
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Feel like a professional griller
