Smoked Swineapple Recipe: A Flavourful Fusion of Pork and Pineapple!

Smoked Swineapple Recipe: A Flavourful Fusion of Pork and Pineapple!

Smoked Swineapple, a BBQ creation that combines the savoury allure of pork with the sweet, tropical charm of pineapple. If you're looking to wow your friends and family at your next cookout, or just want to try something new, you've come to the right place. This step-by-step guide will take you through the process of crafting a mouthwatering Swineapple and infusing it with smoky goodness.

As you embark on this culinary adventure, you'll discover that the combination of tender, smoky pork and the natural sweetness of pineapple creates a harmonious taste sensation like no other. We've carefully curated this recipe to ensure that every step is as enjoyable as the last, and the end result is nothing short of spectacular.

Whether you're a seasoned BBQ pitmaster or a beginner in smoking, our guide is designed to be approachable and informative, so you can confidently create a Swineapple that's bound to be a hit at any gathering. So, let's fire up the smoker, embrace the mouthwatering aroma of Ironbark, and delve into the art of crafting the perfect Swineapple.

A delight for the tastebuds

The Swineapple is a dish that effortlessly balances and harmonises these diverse flavour elements. You'll experience a journey from the smoky and savoury to the sweet and tropical, all enhanced by the occasional tangy and zesty bursts. This harmonious combination creates a memorable and satisfying flavour profile that is both complex and deeply enjoyable, making the Swineapple a true culinary delight.

The smokiness of the dish is the first thing that hits your palate. The slow and low smoking process, done with a mix of Iron Bark Wood and Red Gum, imparts a deep, rich smoky flavour. The seasoned pork, typically a pork shoulder or similar cut, contributes a savoury, meaty richness. The BBQ rub that coats the pork enhances the savoury notes, offering a slightly sweet and salty seasoned aspect to the dish. As you delve deeper into the Swineapple, you encounter the natural sweetness of the pineapple. The pineapple, both inside and outside the dish, adds a tropical sweetness that complements the savoury pork. This sweetness is both refreshing and delightful. The bacon adds an extra layer of flavour with its crispy, salty, and smoky exterior, which complements the tender pork and sweet pineapple inside.

Pork Loin or Pork Shoulder

For this particular recipe, we used Pork loin and is often used as an alternative for Swineapple for several specific reasons:

  1. Tender and Lean Meat: Pork loin is a lean cut of meat, which means it has less fat compared to other cuts like pork shoulder. This can be advantageous for those who prefer a leaner option and want to balance the sweetness of the pineapple with a leaner meat.

  2. Mild Flavour: Pork loin has a mild and neutral flavour compared to other pork cuts. This allows the natural sweetness of the pineapple to shine through and be more prominent in the overall flavour profile of the dish. It's an excellent choice for those who want to emphasise the fruity aspect of the Swineapple.

  3. Even Cooking: Pork loin is a consistent and evenly shaped cut of meat, which makes it easier to roll and secure within the pineapple. This uniform shape contributes to even cooking and ensures that the meat and pineapple cook at the same rate, resulting in a well-balanced dish.

  4. Health Considerations: Some individuals opt for leaner cuts of meat for dietary or health reasons. Pork loin is a lower-fat option compared to cuts with higher fat content, such as pork shoulder, making it a suitable choice for those who are conscious of their fat intake.

However, it's important to note that the choice of pork cut for a Swineapple is highly customisable. If you prefer a richer and fattier flavour, you can certainly use other cuts like pork shoulder or pork belly. These cuts will infuse the dish with a different flavour profile and texture. Ultimately, the choice of pork cut for your Swineapple depends on your personal preferences and dietary considerations, and you can experiment to create the perfect Swineapple to suit your taste.



Course Main

Cuisine Australian

Keyword Swineapple

Prep Time 30 minutes

Cook Time 4-5 Hours

Rest Time 15 minutes

Total Time 5 hours and 45 minutes

Servings 5 people

Author Aldergrills


1 whole Pineapple

Pork loin (or your preferred pork cut) cut to size of Pineapple

Butcher BBQ Honey Rub (alternatively use your favourite BBQ rub)

Truff Original Hot Sauce

8-12 Bacon rashes

Pineapple juice (from leftover pineapple)


Hark Chubby Smoker

Heat Resistant Gloves

FireBoard 2 Drive

Long Tongs

Basting Brush


Ziegler & Brown Bake And Roast Pack


Lump Charcoal

Ironbark Firewood

Natural Firelighters


The Method.

Preheat the Offset Smoker

  1. Start by getting your offset smoker ready. Preheat it to a steady temperature of 250-275°F (121-135°C) using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.

Prepare the Swineapple:

  1. Start by cutting off the top of the pineapple. Using a sharp knife, carefully cut around the inside of the pineapple, leaving about 1/2 inch of pineapple flesh. Scoop out the fruit with a spoon, creating a hollow shell. Save the pineapple juice for basting.

  2. Season the inside of the pineapple with Butcher BBQ Honey Rub.

Prepare the Pork:

  1. Season the pork loin with Butcher BBQ Honey Rub, ensuring it's well-coated. Add the seasoned pork loin inside the hollowed-out pineapple.

Layer with Bacon Rashers:

  1. Start by wrapping the outside of the hollowed pineapple with bacon rashers, and securing them in place with toothpicks. This adds an extra layer of smoky flavour and a crispy texture to your Swineapple.

  2. Secure the bacon, pork loin, and pineapple with butcher's twine to keep them in place. Tie it securely to prevent it from falling apart during smoking.

Smoke the Swineapple:

  1. Place the Swineapple on the roasting rack and add to the smoker grate, ensuring it's stable and won't tip over.

  2. Smoke the Swineapple at 250-275°F (121-135°C) for approximately 4-5 hours or until the internal temperature of the pork reaches 150-155°F (65-68°C).

Baste with Pineapple Juice:

  1. Every hour brush the Swineapple with the saved pineapple juice for a sticky, flavourful glaze.

Rest and Serve:

  1. Once the Swineapple reaches the desired temperature and the pork is tender, carefully remove it from the smoker.

  2. Allow it to rest for about 15 minutes before removing the twine and slicing it into delicious rounds.

Enjoy! x




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