Grilled Hawaiian Pork Tenderloin with Pineapple Marinade
If you want something that feels a little more exciting than your usual weeknight dinner—but still easy—this grilled Hawaiian pork tenderloin is it. It’s marinated in a sweet pineapple marinade with pineapple juice, soy sauce, garlic, and ginger, giving it that perfect balance of sweet, tangy, and savory with a tropical twist.
I love using pork tenderloin in recipes because it defrosts and cooks so quickly, making it perfect for busy weeknights. This one can be grilled outside or broiled in the oven, so it works year-round without any extra hassle.
Serve it over rice with grilled pineapple slices, and suddenly dinner feels like you planned ahead. It’s perfect for summer BBQs, Father’s Day, or easy poolside dining when you want big flavor without a lot of effort.
- Serves: 6
- Prep Time: 5 minutes (plus 30+ minutes marinating)
- Cook Time: 20 minutes
Ingredients:
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Perfectly paired beverages:
This summer dish pairs perfectly with a a pineapple beer such as Maui Brewing Co.’s Pineapple Mana or our frozen poolside mocktail!
Step-by-Step Directions:
Step 1: Pat the meat dry and then trim the silver skin from each pork tenderloin by using a small, sharp knife. Pierce directly below the silver skin with the blade facing the smaller end. Carefully slice through to the end of the silver, but don’t cut too deep into the meat. Then, use your non-dominant hand to hold the end you just cut. Turn the blade and slice the other direction, pulling up on the knife to cut as little of the meat as possible. Repeat until all of the silver skin has been removed.
Step 2: Place the pork tenderloin in a plastic bag or glass dish and pour 1 cup of the marinade over it (reserve 1/2 cup to drizzle over the cooked meat). Cover and refrigerate for at least 30 minutes, but the longer the better (up to overnight).
Step 3: Heat your grill (or broiler) to medium high heat. Place the tenderloins on the preheated grill (or on a broiler pan) and cook on each side for 4-5 minutes for a total of 16-20 minutes or until the pork registers at least 145º F with an instant thermometer. Remove from the grill and let the pork rest, loosely covered, for 5 minutes before slicing and serving.
Step 4: While the pork is resting, pour the reserved marinade into a small sauce pan and bring to a boil over high heat, then reduce the heat to low and simmer for a few minutes.
Step 5: Pour the sauce over the sliced Hawaiian Pork Tenderloin, garnish with green onions, and serve with rice and the grilled pineapple slices. Yummy!
Optional:
The last few minutes of grill time, place pineapple slices on your grill grate over medium low heat and cook for 2-3 minutes per side or until tender.
More Summer Grilling Inspo:
- Bourbon chicken – a quick marinade and boneless thighs = dinner in no time
- grilled steak – no gimmicks, beginner friendly
Before you go . . .
If you’re into easy dinners that taste like you planned ahead (even if you didn’t), don’t miss our full lineup of easy Hawaiian and tropical recipes. It’s basically your shortcut to a whole menu without the mental gymnastics.
Grilled Hawaiian Pork Tenderloin
Ingredients
- 2 pork tenderloins (about 2 pounds)
- Easy Pineapple Marinade (recipe here)
Optional:
- fresh pineapple slices for grilling
- rice
- sliced green onions for garnish
Instructions
- Pat the meat dry and then trim the silver skin from each pork tenderloin by using a small, sharp knife. Pierce directly below the silver skin with the blade facing the smaller end. Carefully slice through to the end of the silver, but don’t cut too deep into the meat. Then, use your non-dominant hand to hold the end you just cut. Turn the blade and slice the other direction, pulling up on the knife to cut as little of the meat as possible. Repeat until all of the silver skin has been removed.
- Place the pork tenderloin in a plastic bag or glass dish and pour 1 cup of the marinade over it (reserve 1/2 cup to drizzle over the cooked meat). Cover and refrigerate for at least 30 minutes, but the longer the better (up to overnight).
- Heat your grill (or broiler) to medium high heat. Place the tenderloins on the preheated grill (or on a broiler pan) and cook on each side for 4-5 minutes for a total of 16-20 minutes or until the pork registers at least 145º F with an instant thermometer. Remove from the grill and let the pork rest, loosely covered, for 5 minutes before slicing and serving.
- While the pork is resting, pour the reserved marinade into a small sauce pan and bring to a boil over high heat, then reduce the heat to low and simmer for a few minutes.
- Pour the sauce over the sliced Hawaiian Pork Tenderloin, garnish with green onions, and serve with rice and grilled pineapple slices. Yummy!
Notes
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
