Aloha Pork Burgers
These Aloha Pork Burgers became an instant favorite the night Patti’s friend Harriett joined us for dinner. We wanted something juicy and different, so Ken asked our butcher to slice a boneless pork loin into ¼” slices. A bottle of sweet chili sauce from our local market made a fast, flavorful marinade that turned this simple idea into a memorable meal.
To serve, we stacked smoky pork slices on toasted buns and topped them with grilled pineapple, ripe tomato, and thinly sliced red onion, finishing with a drizzle of sweet-and-sour sauce. The result was easy to prepare and absolutely delicious—a perfect balance of sweet, tangy, and smoky with just a “kiss of smoke.”
Patti and I reserve one evening a week for ourselves—our date night. Most of the time we cook on our Green Mountain wood pellet grill/smoker, but sometimes we cook indoors. We always eat on our patio, set up with a rainforest theme, soft lighting, candles, and music. A glass of wine or a strawberry margarita rounds out the night. Cooking for two makes even simple dishes feel special.
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Aloha Pork Burgers — A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes at 350°F (177°C)
Grill: Louisiana Wood Pellet Grill
Pellets: Gourmet Blend & Mountain Maple
Ingredients: Aloha Pork Burgers
- 2 lb. pork loin, sliced into ¼″ pieces
- 1 (24 oz) bottle sweet chili sauce (for marinade)
- Chef of the Future Coconut Curry Seasoning Rub, to taste
- Canned pineapple slices, drained and grilled
- Red onion, thinly sliced
- Buns and preferred condiments for serving
Cooking Directions: Aloha Pork Burgers
1. Place the pork slices in a large resealable bag and pour in the sweet chili sauce. Seal and massage so every piece is coated. Marinate at least 4 hours or, ideally, overnight for deeper flavor.
2. Remove pork from the marinade and arrange the slices in a single layer on your Bull Rack trays or a perforated grill pan. Lightly season with your preferred coconut curry rub or other seasoning to taste.
3. Preheat the grill to 350°F (177°C). Place the loaded Bull Rack system into the grill and close the lid. Cook for approximately 35–45 minutes, checking internal temperature rather than time alone.
4. When the meat reaches about 140°F (60°C), remove it from the grill, tent loosely with foil, and let it rest 5–10 minutes. The USDA recommends a safe pork temperature of 145°F (63°C); remember the meat will rise a few degrees while resting. We use a Maverick ProTemp instant-read thermometer to verify doneness.
Pellet and Smoke Note: Pellets and smoke profiles are personal preferences. A recipe is a guideline—feel free to experiment with blends until you find a flavor you love. Keep in mind that smoke flavor is most noticeable at temperatures below about 250°F (122°C); higher temperatures cook more than smoke.
Assemble and Serve
Toast the buns briefly on the grill. Layer the pork slices, a grilled pineapple ring, a tomato slice, and a few rings of red onion. Finish with a light drizzle of sweet-and-sour sauce or extra sweet chili sauce for a bolder kick. Serve immediately while still warm.
About Our Recipes
We test recipes on our patio using a variety of grills: pellet grills, wood-fired ovens, gas and charcoal setups. We call our collection the “Wall of Grill.” Our methods focus on flavorful, lower-fat cooking that can be adapted to many heat sources. The key elements are time and temperature—adjust those and you’ll be rewarded with consistent results whether you’re using pellets, gas, or charcoal.
A recipe is a starting point, not a rulebook. Tweak seasonings, swap pellets, or try different fruits and sauces to suit your taste. Make it yours and enjoy the process.
Live your passion and do what you love,
Ken & Patti
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Special thanks to the brands and tools that help make our recipes possible, and to the local markets and butchers who supply fresh ingredients. We appreciate your support and hope you enjoy these Aloha Pork Burgers as much as we do.
