Pineapple Cornbread Stuffed Pork
We reserve one night a week for a date night—an evening to cook together, eat on the patio and relax. Some nights we fire up the pellet grill, other nights we cook inside. Our patio is cozy and themed like a small rainforest with a wood-burning stove, string lights, candles and background music. A glass of wine or a strawberry margarita, good food and a slow dance make it special. This Pineapple Cornbread Stuffed Pork became one of those memorable meals.
This recipe started when Patti made a cornbread-based stuffing with crushed pineapple and chopped maple bacon, then used it to fill boneless pork sirloin roasts. With leftover stuffing she baked small “stuffin’ muffins” in a mini cake pan (any muffin tin works). Reheating them briefly on the grill adds a light crust and extra flavor. These little rounds are a great accompaniment to the main roast.
Pineapple Cornbread Stuffed Pork
Prep Time: 15 minutes
Cook Time: Smoke 30 minutes @ 225°F (107°C), then roast 45 minutes @ 375°F (190°C)
Grill: Wood pellet grill recommended for added smoke flavor
Pellets: Maple or your preferred hardwood
Ingredients: Pineapple Cornbread Stuffed Pork
- 2 pork sirloin roasts (about 3 lb and 1¾ lb suggested)
- 2 teaspoons butter
- 1 cup sweet onion, chopped
- 1 cup celery, chopped
- 1 cup crushed pineapple, juice reserved
- 2 teaspoons fresh minced garlic
- 1 teaspoon seasoned salt
- 2 teaspoons fresh black pepper
- 2 cups maple bacon, cooked crisp and chopped
- 1 cup reserved pineapple juice
- 1 ½ cups chicken stock
- 1 box cornbread cubes (or roughly cubed cornbread)
- 6 slices maple bacon for wrapping
Patti’s Stuffing
Directions: Pineapple Cornbread Stuffed Pork
In a large saucepan, melt butter and sauté the chopped onion, celery and garlic until softened. Add the crushed pineapple and simmer until most of the pineapple moisture is absorbed. Stir in the reserved pineapple juice and chicken stock, season with salt and pepper, and bring to a gentle boil. Turn off the heat, add the cornbread cubes and the chopped, cooked bacon. Cover and let the mixture rest for about 5 minutes, allowing the cornbread to absorb the liquids.
Create a deep pocket in each pork sirloin roast and spoon the stuffing firmly into the cavity. Wrap each stuffed roast with the reserved bacon slices and secure with toothpicks or butcher’s twine. If you have extra stuffing, press into a greased muffin tin or mini cake pan and bake or reheat until lightly browned.
Cooking Directions
If using a pellet grill: preheat with a high cleaning burn (around 450°F / 230°C) for 10–15 minutes to clean the grates, then reduce the temperature to 225°F (107°C). Place the stuffed roasts directly on the grates and smoke for about 30 minutes. This initial smoke stage allows the meat to pick up wood flavor without significantly cooking the interior.
After the smoking period, increase the grill temperature to 350–375°F (174–190°C) and continue cooking until the internal temperature of the pork reaches 165°F (74°C), measured with an instant-read thermometer inserted into the thickest part of the roast. Total roasting time after smoking is roughly 45 minutes, but times will vary by roast size. Let the meat rest 10–15 minutes before slicing to retain juices.
If using an oven: follow the same approach for time and temperatures. Roast at 375°F (190°C) until the internal temperature reaches 165°F (74°C). The oven provides consistent heat but won’t add smoky flavor, so consider a small amount of liquid smoke or smoked salt if you want a similar profile.
Notes on wood pellets and smoking: the choice of pellet affects smoke aroma—maple, apple or hickory are all good choices. When smoking below 250°F (122°C) you’ll get more smoke character; higher temperatures rely on direct cooking rather than smoke penetration. Treat the recipe as a guideline and adjust pellets and seasonings to suit your taste.
On the Grill
Serving
Slice the rested roasts and serve with the cornbread-stuffing muffins, roasted vegetables or a fresh green salad. The balance of sweet pineapple, savory bacon and cornbread provides a pleasant contrast to the rich pork. This dish pairs well with light, bright sides and a simple pan sauce made from reduced reserved pineapple juice and stock if desired.
About Our Recipes
We test recipes outdoors on a variety of grills and smokers, but the core principle is always the same: time and temperature. Many recipes translate well to conventional ovens or slow cookers, though outdoor cooking adds distinct smoky flavors. Use these recipes as starting points—adjust seasonings, wood types and cooking times to match your equipment and personal taste.
Enjoy the process and make the dish your own. Live your passion,
Ken & Patti
Credits and Thanks
Thanks to the brands and tools that inspired this recipe and helped in testing: seasoned salt and sauces, quality instant-read thermometers, professional knives and cast iron bakeware, and premium hardwood pellets. Their products make outdoor cooking easier and more consistent.
