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Grilled Pineapple Pork & Vegetables

 Grilled Pineapple Pork & Vegetables
Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. —Taste of Home Test Kitchen
5 ServingsPrep: 25 min. + marinating Grill: 15 min.


  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1/4 cup olive oil, divided
  • 2 garlic cloves, peeled and halved
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 3/4 teaspoon pepper, divided
  • 3/4 teaspoon salt, divided
  • 2 pounds pork tenderloin, cut into 3/4-inch slices
  • 1 pound fresh asparagus, trimmed
  • 4 medium carrots, halved lengthwise
  • 1 large sweet red pepper, halved
  • 1 bunch green onions, trimmed


  • Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2
  • teaspoon pepper and 1/4 teaspoon salt in a blender; cover and
  • process until blended. Place in a large resealable plastic bag; add
  • pork. Seal bag and turn to coat; refrigerate 1 hour.
  • Drain and discard marinade. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat the grill rack. Grill,
  • uncovered, over medium heat for 3-4 minutes on each side or until a
  • thermometer reads 145°. Let stand for 5 minutes before serving.

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Grilled Pineapple Pork & Vegetables (continued)

Directions (continued)

  • Place vegetables in a grill wok or basket. Brush with remaining oil;
  • sprinkle with remaining salt and pepper.
  • Grill, uncovered, over medium heat for 6-8 minutes or until tender,
  • stirring frequently. Cut vegetables into 2-in. pieces. Serve with
  • pork. Yield: 5 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.