Tropical Twist: The Magic of Smoked Pork and Pineapple

The combination of smoky pork and sweet pineapple is a culinary match made in heaven. The contrasting flavors create a delightful harmony, resulting in a delectable and balanced taste experience. If you want to explore this fantastic pairing, we recommend trying two delicious recipes: Smoked Pulled Pork Tacos with Pineapple Salsa and Smoked Pork and Pineapple Skewers. These dishes will surely satisfy your taste buds and leave you craving for more. 

Smoked Pulled Pork Tacos with Pineapple Salsa Recipe 

These smoked pulled pork tacos with pineapple salsa are a tantalizing combination of smoky, savory, and sweet flavors. The sweetness from the pineapple adds a refreshing and tropical element to the tacos. These tacos make for a fantastic meal or a crowd-pleasing dish for gatherings, parties, or any occasion. 

For the Smoked Pulled Pork: 


  • 2 lbs (900g) pork shoulder, boneless 
  • 2 tablespoons brown sugar 
  • 2 tablespoons smoked paprika 
  • 1 tablespoon garlic powder 
  • 1 tablespoon onion powder 
  • 1 tablespoon chili powder 
  • 1 tablespoon cumin 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper 
  • 1 cup of your favorite barbecue sauce 
  • Pineapple juice (for spraying) 


  1. Preheat your smoker to 225°F (110°C). Prepare your wood chips of choice—hickory or applewood work well with pork—for smoking. 
  1. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper to make the dry rub. 
  1. Rub the dry rub all over the pork shoulder, ensuring good coverage. Let it sit at room temperature for 30 minutes before smoking. 
  1. Place the seasoned pork shoulder in the smoker and smoke for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and easily shredable. 
  1. Throughout the smoking process, spray the pork shoulder with pineapple juice every hour to keep it moist and enhance the flavor. 
  1. Once the pork is fully smoked and tender, remove it from the smoker and let it rest for a few minutes. Shred the meat using two forks or your hands. 
  1. Mix in your favorite barbecue sauce with the shredded pork until well-coated. 

For the Pineapple Salsa: 


  • 1 cup fresh pineapple, finely chopped 
  • 1/2 cup red onion, finely chopped 
  • 1/4 cup fresh cilantro, chopped 
  • 1 jalapeno pepper, seeded and minced 
  • 1 lime, juiced 
  • Salt and pepper to taste 


  1. In a bowl, combine chopped pineapple, red onion, cilantro, jalapeno pepper, lime juice, salt, and pepper. 
  1. Mix well to combine all the flavors. Adjust seasoning to your taste. 

For the Tacos: 


  • Smoked pulled pork 
  • Pineapple salsa 
  • Corn or flour tortillas 
  • Optional toppings: Cheese, avocado, sour cream, lettuce, etc. 


  1. Heat the tortillas on a griddle or in the oven. 
  1. Place a desired amount of smoked pulled pork onto each tortilla. 
  1. Top with a generous amount of pineapple salsa. 
  1. Add any optional toppings you desire, such as cheese, avocado, sour cream, or lettuce. 
  1. Fold the tortillas over and serve the delicious smoked pulled pork tacos with pineapple salsa immediately. 

Smoked Pork and Pineapple Skewers Recipe 

The smoked pork and pineapple skewers are a delightful medley of flavors. The tender and juicy pork, infused with smoky goodness, pairs perfectly with the natural sweetness of the pineapple. This recipe offers a fantastic mix of smokiness, sweetness, and tanginess, making it a crowd-pleasing dish for any occasion. 


  • 1.5 lbs (700g) boneless pork shoulder, cut into 1-inch cubes 
  • 1 small pineapple, peeled, cored, and cut into chunks 
  • 1 red bell pepper, cut into chunks 
  • 1 red onion, cut into chunks 
  • 2 tablespoons olive oil 
  • 2 tablespoons soy sauce 
  • 2 tablespoons honey 
  • 2 tablespoons lime juice 
  • 2 garlic cloves, minced 
  • 1 teaspoon ground cumin 
  • 1 teaspoon paprika 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • Wooden skewers, soaked in water for 30 minutes 

For the glaze: 

  • 1/4 cup pineapple juice 
  • 2 tablespoons honey 
  • 1 tablespoon soy sauce 
  • 1 tablespoon lime juice 


  1. Preheat your smoker to 225°F (110°C). If using a charcoal smoker, prepare the coals and add wood chips for extra smoky flavor. If using a gas or electric smoker, follow the manufacturer’s instructions. 
  1. In a mixing bowl, combine olive oil, soy sauce, honey, lime juice, minced garlic, ground cumin, paprika, salt, and black pepper. Whisk well to make the marinade. 
  1. Add the pork cubes to the marinade and toss until evenly coated. Let it marinate in the refrigerator for at least 1 hour or overnight for better flavor penetration. 
  1. In the meantime, prepare the glaze by combining pineapple juice, honey, soy sauce, and lime juice. Mix well and set aside. 
  1. Thread the marinated pork cubes, pineapple chunks, red bell pepper, and red onion onto the soaked wooden skewers, alternating the ingredients. 
  1. Place the skewers on the preheated smoker grate. Close the lid and smoke the pork and pineapple skewers for about 2-3 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C). 
  1. During the last 15 minutes of smoking, generously brush the glaze onto the skewers, flipping them occasionally for an even coat. This will add a sticky, sweet glaze to the pork and pineapple. 
  1. Remove the skewers from the smoker and let them rest for a few minutes. Serve hot and enjoy the delightful combination of smoky pork and sweet pineapple. 

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