Grilled Pineapple Pork & Vegetables

Raven Higheagle


Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal.

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Serves 5
1 Hr 25 Min
15 Min


1 can(s)
(8 ounces) unsweetened pineapple chunks, undrained
1/4 c
olive oil, divided
2 clove
garlic, peeled and halved
2 tsp
ground cumin
2 tsp
dried oregano
3/4 tsp
pepper, divided
3/4 tsp
salt, divided
2 lb
pork tenderloin, cut into 3/4-inch slices
1 lb
fresh asparagus, trimmed
4 medium
carrots, halved lengthwise
1 large
sweet red pepper, halved
1 bunch
green onions, trimmed


1Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1./4 teaspoon salt in a blender; cover and process until blended.
2Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
3Drain and discard marinade.
4Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
5Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145 degrees. Let stand for 5 minutes before serving.
6Place vegetables in a grill wok or basket.
7Brush with remaining oil; sprinkle with remaining salt and pepper.
8Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently.
9Cut vegetables into 2-in. pieces.

If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

About this Recipe

Course/Dish: Vegetables, Marinades, Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy