Hawaiian Grilled Pork and Pineapple Wraps


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Hawaiian Grilled Pork and Pineapple Wraps

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Whole wheat flour tortilla filled with rice, pineapple, pork and parsley on a plate with a side of pineapple barbecue sauce

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    Homemade barbecue sauce is warmed with liquid smoke and cayenne pepper, but the dominant flavor is its sweet fruitiness from the pineapple. Serve any leftover homemade barbecue sauce with other grilled meats.

    Recipe Tags

    Servings and Ingredients

    Serves 5
    Pineapple Barbecue Sauce
    1 (8-oz.) can That's Smart! crushed pineapple in pineapple juice
    1 (6-oz.) can Hy-Vee tomato paste
    ¼ c. mild molasses
    2 tbsp. Hy-Vee apple cider vinegar
    1 tbsp. Hy-Vee garlic powder
    1 tsp. mesquite liquid smoke
    ⅛ tsp. Hy-Vee cayenne pepper
    Grilled Pork Pineapple Wraps
    ½ c. Pineapple Barbecue Sauce
    1 lbs. boneless pork loin butterfly chops, cut into long, thin strips
    Hy-Vee salt
    Hy-Vee ground black pepper
    ½ c. fresh pineapple, peeled and cut into rings
    ½ c. Hy-Vee instant brown rice
    2 tbsp. Hy-Vee slivered almonds, toasted
    1 tbsp. shredded carrots
    1 tbsp. red bell pepper, seeded and finely chopped
    5 (8-inch) whole wheat flour tortillas
    1 tbsp. fresh parsley, finely chopped for garnish
    Lime wedges, for serving

    Things To Grab

    • Small saucepan
    • Blender
    • Charcoal or gas grill
    • 6 10-inch metal or wooden skewers
    • Meat thermometer


    1. Make Pineapple Barbecue Sauce: Combine undrained pineapple, tomato paste, molasses, vinegar, garlic powder, liquid smoke, and cayenne pepper in a small saucepan. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Cool slightly. Transfer sauce to a blender. Cover and blend until smooth. Set aside 1/4 cup sauce to use as a brush-on sauce and 1/4 cup sauce to use for serving. Refrigerate remaining sauce for another use.

    2. Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Thread pork strips onto 6 10-inch skewers. Season pork with salt and black pepper.

      Hyvee Culinary Expert Tip
      If using bamboo skewers, soak skewers in water for 30 minutes before using.
      Hy-Vee Test Kitchen
    3. Grill pineapple rings for 5 minutes. Turn pineapple and grill 5 minutes more or until slightly charred. After turning pineapple, add pork kabobs to grill. Grill for 7 to 10 minutes or until pork is done (145 degrees) turning occasionally and brushing with sauce. Remove kabobs and pineapple from grill. Slid pork off skewers and cut pineapple into chunks.

    4. Cook rice in the microwave according to package directions. Stir in almonds, carrot, and bell pepper.

    5. To assemble wraps, add 2 tablespoons rice mixture to each tortilla. Top with pineapple, pork, and, if desired, parsley. Fold bottom edge of tortilla over filling. Fold in both sides. Then, starting from the folded bottom edge, roll up the tortilla. Repeat for remaining wraps. Serve with reserved barbecue sauce and, if desired, lime wedges.

    Nutrition facts


    420 Calories per serving
    1 wrap

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 50mg
    • Sodium: 690mg
    • Total Carbohydrates: 58g
    • Protein: 27g

    Daily Values

    Iron 15%
    Calcium 6%
    Vitamin D 0%
    Potassium 10%

    Recipe Source:

    Balance July 2018