Grilled Swineapple


  • 1 ripe pineapple 
  • 6 slices thick cut bacon
  • 2lbs. pork loin 
  • Apple juice brine
  • Rossarooski's Honey Rib Rub
  • recteq Gourmet BBQ Sauce

Apple Juice Brine:

  • 2 cups apple juice
  • 2 cups water
  • 1/4 cup apple cider vinegar
  • 1/2 cup salt
  • 1/4 cup sugar
  • 2 tbsp garlic powder
  • 2 tbsp fresh cracked pepper
  • 2 tbsp onion powder
  • 1 bay leaf (optional)


  • Mix brine ingredients well.
  • The night before the cook, brine the pork loin for 12-24 hours.
  • Cut the top and bottom off the pineapple and trim the sides in circular motion, then hollow out the middle of pineapple, keeping it intact.
  • Remove the pork from the brine and lightly pat dry.
  • Liberally apply Rossarooski's Honey Rib Rub and carefully insert pork into the hollowed out pineapple.
  • Lightly season the outside of the pineapple with rub and then wrap in bacon.
  • Smoke at 275℉ on the recteq until the pork reaches 135℉ (the bacon should be crispy).
  • Brush on BBQ sauce and finish cooking until pork reaches 145℉ internal temperature


recteq Spicy BBQ Sauce can be used to complement the sweet pineapple and add a kick.