# Grilled Pineapple and Rum-Glazed Pork Tenderloin > Lean pork tenderloin gets a quick rum-sweetened glaze and charred pineapple for a bright sweet-savory main that’s perfect for the grill. Ready in about 35 minutes, this recipe delivers tropical flavor with minimal fuss—ideal for weeknight grilling or a casual weekend cookout. Canonical URL: https://www.topshelf.recipes/recipes/grilled-pineapple-rum-glazed-pork-tenderloin ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 16, 2026 Last Updated: September 3, 2026 ## About This Recipe This grilled pineapple and rum-glazed pork tenderloin lives where bright tropical fruit meets straightforward weeknight grilling. The pork tenderloin’s naturally lean, tender profile benefits from a quick sear and a glossy, slightly sticky rum glaze that balances brown sugar’s molasses notes with lime’s sharpness and soy’s savory umami. Charred pineapple brings an acidic sweetness and caramelized texture that cuts through the meat’s richness, making every bite feel lively rather than heavy. What makes this version work is restraint: the glaze is reduced just enough to cling and caramelize without becoming cloying, and the cooking method — short direct-heat sears followed by indirect finishing — ensures a browned exterior and a juicy interior. It’s a great dish for people who want something a little celebratory without a lot of fuss: under 40 minutes from prep to table, and forgiving for home grills. Bring a good instant-read thermometer, a hot grate for that first sear, and fresh pineapple for the best contrast in texture and flavor. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 6 - Difficulty: Medium - Category: Grilling ## Ingredients ### Trim and season the pork - 1 1/2 pounds pork tenderloin - 2 tbsp extra-virgin olive oil - 1 tsp kosher salt ### Char the pineapple - 2 cups fresh pineapple (cored and cut into rings or chunks) ### Make the rum-pineapple glaze - 1/4 cup dark rum - 2 tbsp dark brown sugar (packed) - 2 tbsp low-sodium soy sauce - 1 tbsp honey - 2 cloves garlic (minced) - 2 tbsp fresh lime juice ## Instructions ### 1. Trim and season the pork Trim any silver skin and excess fat from the pork tenderloin and pat it dry with paper towels. Rub the tenderloin all over with the olive oil and sprinkle evenly with kosher salt; let it sit at room temperature for 10–15 minutes while you prepare the glaze and preheat the grill to medium-high. ### 2. Make the rum-pineapple glaze Combine dark rum, brown sugar, soy sauce, honey, minced garlic, and fresh lime juice in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the mixture reduces slightly and coats the back of a spoon (about 6–8 minutes); remove from heat and let cool slightly—the glaze will thicken as it cools. ### 3. Char the pineapple Brush the pineapple rings or chunks lightly with oil and place them on the hot grill over direct heat. Grill 2–3 minutes per side until caramelized and grill marks appear; transfer to a plate and keep warm while you cook the pork. ### 4. Sear and finish the pork on the grill Sear the seasoned tenderloin over direct heat 2–3 minutes per side to develop color, then move it to indirect heat. Brush the pork with the rum glaze, continue grilling over indirect heat, brushing every 2–3 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F (about 10–15 more minutes depending on thickness). ### 5. Rest, slice and serve with pineapple Transfer the pork to a cutting board and tent loosely with foil; rest 8–10 minutes to allow juices to redistribute. Slice into medallions, arrange with grilled pineapple, and brush with any remaining warm glaze before serving. ## Nutrition Estimated nutrition per serving (4 oz tenderloin): - Calories: 197 kcal - Protein: 22 g - Carbohydrates: 7.1 g - Fat: 9.4 g - Saturated Fat: 2 g - Trans Fat: 0 g - Fiber: 0.8 g - Sugar: 3.6 g - Added Sugars: 2.9 g - Cholesterol: 53 mg - Sodium: 1062 mg - Potassium: 776 mg - Calcium: 31 mg - Iron: 1.7 mg - Vitamin D: 0 mcg ## Tips ### Bring to room temperature Let the tenderloin sit 10–15 minutes after oiling and salting so it cooks more evenly and develops a better sear. ### Watch the glaze Because the glaze is high in sugar, apply it toward the end of cooking and brush in thin layers to avoid burning. ### Cook to 145°F Use an instant-read thermometer in the thickest part; remove at 140–142°F and tent to reach a safe 145°F with carryover. ### Dry the pineapple well Pat pineapple rings or chunks dry after coring so they caramelize quickly instead of steaming on the grill. ### Even thickness matters If your tenderloin tapers, fold or tie the thin end with butcher’s twine so the whole piece finishes at the same time. ## Variations and Substitutions ### Non-alcoholic swap Replace rum with equal parts pineapple juice plus a tablespoon of molasses or dark corn syrup and a splash of apple cider vinegar for depth. ### Spicy-sweet glaze Add 1–2 teaspoons of sriracha or a finely minced jalapeño to the glaze for heat that complements the fruitiness. ### Gluten-free option Use tamari or coconut aminos instead of soy sauce to keep the glaze gluten-free without losing savory balance. ### Different protein This glaze works well on bone-in pork chops or skin-on chicken thighs; adjust cooking times and use a probe thermometer for accuracy. ## Notes ### Storage and Make-Ahead Store leftover sliced pork and pineapple in airtight containers in the refrigerator for up to 3–4 days; keep the excess glaze separately to prevent the meat from becoming too sticky. Reheat gently in a 300°F oven or in a skillet over medium-low heat with a splash of chicken stock or water to restore moisture, then glaze briefly before serving. ### Serving Suggestions Serve with coconut-lime rice or cilantro-lime quinoa and a lightly dressed green salad to offset the glaze’s sweetness; grilled corn or charred sugar snap peas also pair nicely. For drinks, try a classic daiquiri or a crisp, off-dry Riesling to match the pineapple’s acidity and the rum’s caramel notes. ## Frequently Asked Questions ### Can I use pork loin instead of tenderloin? Yes, but pork loin is thicker and less tender, so it will need longer, lower-heat cooking and careful monitoring to avoid drying out; consider butterflying it or finishing in a 350°F oven after searing. ### Will the alcohol in the rum be a problem when grilling? The glaze is simmered before using so most alcohol cooks off and the flavor becomes concentrated; if you’re concerned, substitute with pineapple juice plus a touch of molasses or vanilla. ### How do I prevent the glaze from burning on the grill? Move the pork to indirect heat before applying most of the glaze and reserve a small amount to brush at the very end; keep the grill at medium-high rather than searing-hot to lower burn risk. ### Can I make the glaze ahead of time? Absolutely — the glaze keeps in the refrigerator for up to 4 days and can be gently reheated before using; if refrigerated it may thicken, so thin with a little pineapple juice or water. ### What if I don't have a thermometer? While an instant-read thermometer is best, you can check doneness by feel: the tenderloin should be firm but springy; slice the thickest part to ensure there’s no pink running through if you’re unsure, though a thermometer is strongly recommended for accuracy. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy) - [Healthy One-Skillet Meals for Grillers](https://www.topshelf.recipes/articles/healthy-one-skillet-meals-grillers) - [Early-Fall Grill Roundup: Apples & Squash](https://www.topshelf.recipes/articles/early-fall-grill-roundup-apples-squash)