- 1 whole pineapple
- 1 Heritage Farms Cheshire Pork tenderloin
- R Butts R Smokin’ Ozark Heat
- 1 cup cooked Jasmine rice
- 1/4 cup green onions, sliced
For the BBQ sauce:
- 1 cup Smoke on Wheels Bootleg BBQ Sauce
- 1/4 cup white miso paste
- 1/4 cup Sriracha
- 1/4 cup pineapple juice
Halve the pineapple through the core and stem. Core out a “V” shaped section of the flesh to create a bowl in each half of the pineapple. Take the cored out section and slice the flesh off of the core in spear shapes. Discard the core. Keep the spears for grilling.
Trim any silver skin from the surface of the pork tenderloin. Season with R Butts R Smokin’ Ozark Heat.
Grill the pork on the GrillGrates until you have nice grill marks. Turn and brown all sides. Move to indirect heat and cook until the internal temperature reaches 140ºF. Remove from the grill and rest 5 minutes.
Grill the pineapple spears until you have nice grill marks on all sides. Remove from the grill.
Dice the grilled pork and pineapple into bite sized pieces.
Combine all ingredients for the bbq sauce and whisk well to combine.
To build the Pork Tenderloin Pineapple Bowls, start by placing a layer of jasmine rice in the pineapple bowl. Top with the grilled pork and pineapple. Drizzle the sauce over the top and garnish with sliced green onions.