Transform a simple can of crushed pineapple into a sweet and savory teriyaki topping with this grilled Pineapple Teriyaki Pork Tenderloin. Roast a juicy pork tenderloin until perfectly tender, then finish it with a glossy pineapple teriyaki sauce that delivers the perfect balance of sweetness, tang, and umami. Serve this easy weeknight dinner with rice and your favorite vegetables for a restaurant-worthy meal that's simple enough to make any night of the week.
Recipe at a glance
- Recipe: Pineapple Teriyaki Pork Tenderloin
- Total Time: 40 minutes
- Servings: 4–6 servings
- Difficulty: Easy
- Best For: Busy weeknight dinners, family meals, and meal prep
- Main Ingredients: Pork tenderloin, canned crushed pineapple, soy sauce, garlic, ginger, brown sugar, and cornstarch
- Make-Ahead Friendly: Yes! Prepare the pineapple teriyaki sauce up to 3 days in advance and refrigerate until ready to use.
- Serve It With: Steamed rice, jasmine rice, roasted broccoli, green beans, snap peas, or stir-fried vegetables
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Ingredients
Find below the list of ingredients I used to make my Pineapple Teriyaki Pork Tenderloin.
- Pork Tenderloin
- Canola Oil
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Salt & Pepper
- Canned Crushed Pineapple
- Low Sodium Soy Sauce
- Brown Sugar
- Rice Vinegar
- Sesame Oil
- Garlic Cloves
- Ginger Root
- Corn Starch
See recipe card for quantities.
How to make Pineapple Teriyaki Pork Tenderloin
- Season and sear the pork. Whisk together the oil, grated garlic, sweet paprika, garlic powder, onion powder, salt, and pepper. Brush the mixture all over the pork tenderloin. Heat a large oven-safe skillet over medium-high heat and sear the pork for 2–3 minutes per side until deeply browned.
- Roast the pork. Transfer the seared pork loins to a baking dish. Place in a 400°F (200°C) oven and roast the pork for 15–20 minutes, or until the thickest part reaches 145°F (63°C). Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
- Prepare the sauce. Place the same skillet over medium heat. Deglaze it with the crushed pineapple, then add the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring the sauce to a gentle simmer and cook for 5–7 minutes. Whisk together the cornstarch and cold water, then stir it into the sauce. Cook for another 2–3 minutes, until thickened and glossy.
- Slice and serve. Slice the rested pork into medallions and arrange them over steamed rice. Spoon the pineapple teriyaki sauce generously over the pork and garnish with sliced green onions and toasted sesame seeds. Serve with steamed broccoli or your favourite vegetables.
Storage
Store leftover Pineapple Teriyaki Pork Tenderloin in an airtight container in the refrigerator for up to 3 days. Keep the sliced pork and pineapple teriyaki topping together so the meat stays moist and continues to absorb the sweet and savory flavors. Reheat gently in the microwave or in a covered skillet over medium-low heat until warmed through, adding a splash of water if the sauce has thickened too much. Freeze leftovers in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator before reheating.
You may also like
If you enjoyed the sweet and savory flavors of this Pineapple Teriyaki Pork Tenderloin, be sure to try my Chicken Teriyaki Pineapple Bowls and Baked Teriyaki Chicken Thighs for two more easy dinners featuring delicious homemade teriyaki flavors. Looking for another creative way to use pineapple? Pineapple Corn Salsa delivers a fresh, vibrant combination that's perfect for tacos, grilled meats, and summer barbecues, while Veggies Pizza with Pineapple proves that pineapple makes a fantastic topping beyond classic Hawaiian pizza. And if you're planning another comforting weeknight meal, French Onion Sausage Rolls offer another hearty, family-friendly recipe that's packed with bold flavor and easy to prepare.
Recipe
Pineapple Teriyaki Pork Tenderloin
Ingredients
Pork Tenderloin
- 2 pieces Pork Tenderloin 1 Lb each
- 2 tablespoon Canola Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ¼ teaspoon Ground Pepper
Pineapple Teriyaki Sauce
- 398 ml Crushed Pineapple
- ½ cup Low Sodium Soy Sauce
- ¼ cup Brown Sugar
- 2 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 3 cloves Garlic minced
- ½ teaspoon Salt
- 1 tablespoon Ginger root grated
- 1 tablespoon Cornstarch
- 2 tablespoon Water
Instructions
Cooking the Pork Tenderloing
- Whisk together the oil, grated garlic, sweet paprika, garlic powder, onion powder, salt, and pepper. Brush the mixture all over the pork tenderloin.
- Heat a large oven-safe skillet over medium-high heat and sear the pork for 2–3 minutes per side until deeply browned.
- Transfer the seared pork loins to a baking dish. Place in a 400°F (200°C) oven and roast the pork for 15–20 minutes, or until the thickest part reaches 145°F (63°C).
- Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
Cooking the Pineapple Teriyaki Sauce
- Place the same skillet over medium heat. Deglaze it with the crushed pineapple, then add the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring the sauce to a gentle simmer and cook for 5–7 minutes.
- Whisk together the cornstarch and cold water, then stir it into the sauce. Cook for another 2–3 minutes, until thickened and glossy.
- Slice the rested pork into medallions and arrange them over steamed rice. Spoon the pineapple teriyaki sauce generously over the pork and garnish with sliced green onions and toasted sesame seeds. Serve with steamed broccoli or your favourite vegetables.
