Teriyaki Pineapple Pork Tenderloin Sliders are a delightful choice for lunch or dinner. Grill the pork tenderloin and pineapple together for an irresistible combination of savory, sweet, and smoky flavors.
Teriyaki Pineapple Pork Tenderloin Sliders
This teriyaki pork tenderloin recipe starts with a straightforward dry rub that builds flavor without overpowering the meat: onion powder, paprika, garlic powder, salt, and a pinch of cayenne for warmth. Once grilled, the tenderloin is juicy and slightly caramelized, and the grilled pineapple rings add bright sweetness and a touch of char that pairs perfectly with a drizzle of teriyaki sauce. Served on soft Hawaiian rolls, these sliders are easy to assemble, crowd-friendly, and excellent for weeknight meals, backyard cookouts, or casual entertaining.
Why you’ll love it!
- Savory and sweet balance: juicy pork with caramelized pineapple and a teriyaki finish.
- Great for grilling: an ideal recipe for a grill, griddle, or a hot grill pan indoors.
- Simple to make: easy prep and quick cook time—ready in under an hour.
- Flexible serving options: serve as sliders, make them open-faced, or slice the pork for a main course.
Recipe Shopping List
Here’s what you’ll need to make these sliders. Quantities are listed in the recipe card below for convenience.
- Pork tenderloin
- Pineapple rings (canned or fresh)
- King’s Hawaiian rolls or other soft slider rolls
- Teriyaki sauce
- Salt
- Onion powder
- Paprika
- Garlic powder
- Cayenne pepper
How To Make This Recipe
Below is a clear overview of the steps. For best results, read through the full instructions in the recipe card and gather your ingredients before starting.
- Prep the rub: Combine the dry spices in a small bowl and rub evenly over the pork.
- Grill the pork: Cook over medium heat, turning occasionally, until the internal temperature reaches 145°F (63°C). Rest five minutes before slicing.
- Grill pineapple and rolls: Grill pineapple rings until charred; toast split rolls on the cut side until golden.
- Assemble sliders: Place sliced pork on the bottom roll, top with a grilled pineapple ring and a drizzle of teriyaki sauce, then add the roll top.
- Serve: Enjoy warm, and consider offering extra teriyaki sauce on the side.
Recipe FAQ
Yes. Use a grill pan or heavy skillet over medium heat to achieve char and caramelization. Cook the pork to the same internal temperature (145°F) and pan-sear pineapple rings until they develop grill marks.
The safe and recommended internal temperature for pork tenderloin is 145°F (63°C), measured with an instant-read thermometer. Let the meat rest a few minutes after cooking to allow juices to redistribute before slicing.
Yes. You can grill the pork and pineapple in advance, then reheat gently and assemble sliders just before serving. Store cooked pork and pineapple in airtight containers in the refrigerator for up to 3 days.
Serve This With
Pair these sliders with a light salad, crispy fries, or a tangy coleslaw to balance the sweet and savory flavors. Other good companions include grilled corn, a cold pasta salad, or roasted vegetables.
More Side Dish Options
- Caprese pasta salad
- Grilled Caesar pasta salad
- Grilled corn on the cob
Try a grilled teriyaki variation with pork chops or chicken for a similar flavor profile.
More Teriyaki Recipes
- Spicy teriyaki black cod
- Meal prep chicken teriyaki bowls
- Traeger teriyaki venison backstrap
- Blackstone beef teriyaki
- Blackstone teriyaki meatballs
- Grilled teriyaki pork chops
- Blackstone teriyaki shrimp kabobs
Teriyaki Pineapple Pork Tenderloin Sliders
Grilled pork tenderloin medallions topped with charred pineapple and teriyaki sauce on toasted Hawaiian rolls—simple, flavorful sliders perfect for gatherings or weeknight dinners.
Ingredients
- 1½ pounds pork tenderloin
- 1 can pineapple rings (or use fresh pineapple)
- 1 package King’s Hawaiian rolls
- 8 ounces teriyaki sauce
- 1½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼–½ teaspoon cayenne pepper (to taste)
Instructions
- In a small bowl, combine salt, onion powder, paprika, garlic powder, and cayenne pepper to make the dry rub.
- Rub the mixture evenly over the pork tenderloin, coating all sides.
- Preheat an outdoor grill or grill pan to medium (about 325°F for an indirect zone). Place the meat on the grill, cover, and turn every 3–4 minutes to avoid charring. Cook until the internal temperature reaches 145°F, then remove and let rest 5 minutes.
- While the pork cooks, place pineapple rings on the grill. Turn when grill marks appear and cook until both sides have caramelized edges. Remove and keep warm.
- Split the rolls and place cut sides on the grill until lightly toasted and golden.
- Slice the rested tenderloin into ½-inch medallions. Assemble sliders with the bottom roll, a pork slice, a grilled pineapple ring, a drizzle of teriyaki sauce, and the top roll.
- Serve immediately and enjoy.
Nutrition Information:
Yield: 6
Serving Size: 1 slider
Amount Per Serving (estimate):
Calories: 243
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 86mg
Sodium: 2447mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 10g
Protein: 33g
Nutrition data provided is an estimate. For precise dietary needs, consult a nutrition professional or trusted resource.