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Char Siu–Glazed Pork and Pineapple Buns

I remember summer evenings in Hong Kong as a child, the air thick with humidity and the tantalizing aroma of barbecued meats wafting from the open-fronted restaurants. My grandfather, a master of Cantonese cuisine, would often take me for cha chaan teng after school where I always ordered a pineapple bun filled with char siu. The combination of the sweet, fluffy bun, the savory, slightly sweet pork, and the burst of juicy pineapple was pure bliss, a flavor memory I’ve cherished and recreated countless times since.

Recipe Overview

Prep Time: 4 hours 15 minutes
Cook Time: 25-34 minutes
Total Time: 4 hours 40-49 minutes
Servings: 12
Yield: 24 buns
Dietary Type: Not Gluten-Free

Ingredients

1⁄4 cup kosher salt
1⁄4 cup packed light brown sugar
1 tablespoon vanilla extract
2 pork tenderloins (about 1 lb. each)
1⁄2 cup ketchup
1⁄2 cup hoisin sauce
2 tablespoons toasted sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons low sodium soy sauce
12 slices of peeled and cored fresh pineapple
24 king’s hawaiian sweet rolls or 24 other small soft rolls, warmed on the grill if you like
1 cup fresh cilantro sprigs

Equipment Needed

Large pot
9- by 13-inch pan
Small bowl
Pastry brush
Meat thermometer
Grill

Instructions

Make the Brine: In a large pot, bring 3 1/2 cups of water to a boil. Stir in the kosher salt, light brown sugar, and vanilla extract until completely dissolved. Remove from heat and chill the brine until completely cool.
Brine the Pork: Place the 2 pork tenderloins in a 9- by 13-inch pan. Pour the chilled brine over the pork, ensuring it is fully submerged. Cover the pan and chill in the refrigerator for at least 3 hours, and up to 12 hours for maximum flavor penetration.
Prepare the Char Siu Glaze: In a small bowl, whisk together the ketchup, hoisin sauce, toasted sesame oil, minced garlic, minced ginger, and low sodium soy sauce until well combined.
Separate the Glaze: Pour half of the char siu glaze into another small bowl. This separation will ensure that you have a clean portion of glaze for finishing the buns.
Prepare the Grill: Preheat your grill for indirect medium heat (350° to 450°F). You should be able to hold your hand 5 inches above the cooking grate for only 5 to 7 seconds.
Initial Pork Cook: Lay the brined pork tenderloins over the indirect-heat area of the grill. Close the grill lid and cook until the meat reaches an internal temperature of 135°F, as measured with a meat thermometer. This should take approximately 15 to 20 minutes.
Glaze the Pork: Using a pastry brush, generously coat the pork tenderloins with one bowl of the char siu glaze, reserving about 2 tablespoons of the glaze for the pineapple.
Caramelize the Glaze: Continue cooking the pork over indirect heat (if using charcoal, add 6 to 8 briquettes to maintain temperature), turning occasionally, until the glaze has caramelized slightly and the internal temperature of the meat reaches 145°F. This should take an additional 5 to 10 minutes. Keep a close eye on the pork to prevent the glaze from burning.
Rest the Pork: Transfer the char siu-glazed pork to a cutting board. Tent it loosely with foil and let it rest for 15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Grill the Pineapple: While the pork is resting, lay the pineapple slices on the direct-heat area of the grill. Brush the pineapple with the 2 tablespoons of reserved char siu glaze. Cook the pineapple, turning once, until grill marks appear, about 4 minutes per side. The sugars in the glaze will caramelize beautifully, adding to the flavor complexity.
Prepare the Buns: Remove the grilled pineapple slices from the grill and cut them in half. Cut the rested pork into 1/2-inch slices.
Assemble the Buns: Cut a deep diagonal slit across the top of each of the 24 King’s Hawaiian sweet rolls or other small soft rolls. Fill each roll with a slice of the char siu-glazed pork, half a grilled pineapple slice, a cilantro sprig, and 1/2 teaspoon of the char siu glaze from the second, unused bowl.
Serve: Serve the Char Siu–Glazed Pork and Pineapple Buns immediately with the remaining glaze for drizzling, if desired.

Expert Tips & Tricks

Brining Time: While the recipe suggests a brining time of 3-12 hours, I personally prefer a 6-8 hour brine for the optimal balance of flavor and tenderness.
Glaze Consistency: If the glaze becomes too thick while cooking, add a tablespoon of water to thin it out.
Grill Temperature Control: Mastering indirect heat is key to preventing the glaze from burning. If using a charcoal grill, arrange the coals on one side of the grill and cook the pork on the other. On a gas grill, turn off one or two burners to create an indirect heat zone.
Doneness: Using a meat thermometer is crucial for ensuring the pork is cooked to a safe and delicious internal temperature. Aim for 145°F.
Bun Warming: For an extra touch, consider warming the rolls on the grill for a minute or two before assembling the buns. This adds a pleasant toasty flavor and softens the bread.

Serving & Storage Suggestions

Serve the Char Siu–Glazed Pork and Pineapple Buns immediately for the best flavor and texture. Garnish with extra cilantro sprigs for a pop of freshness.

Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. The grilled pineapple is best enjoyed fresh, but can also be stored in the refrigerator for up to 2 days. To reheat the pork, warm it gently in a skillet over medium-low heat or in a microwave. Reheating the assembled buns is not recommended, as the bread may become soggy. It’s best to assemble fresh buns with the reheated pork and pineapple.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	679 kcal	N/A
Calories from Fat	103 g	15%
Total Fat	11.5 g	17%
Saturated Fat	1.6 g	8%
Cholesterol	0.5 mg	0%
Sodium	5047.9 mg	210%
Total Carbohydrate	125.2 g	41%
Dietary Fiber	6.4 g	25%
Sugars	29.4 g	117%
Protein	18.8 g	37%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free sweet rolls and gluten-free hoisin sauce to make this dish gluten-free.
Spicy Kick: Add a pinch of red pepper flakes to the char siu glaze for a spicy kick.
Different Fruits: Substitute the pineapple with grilled mango or peaches for a seasonal twist.
Vegetarian Option: Replace the pork with grilled tofu or seitan. Marinate the tofu or seitan in a mixture of soy sauce, sesame oil, and ginger before grilling.
Bun Alternatives: If you cannot find King’s Hawaiian rolls, brioche buns also work well.

FAQs (Frequently Asked Questions)

Q: Can I use pork shoulder instead of pork tenderloin?
A: While pork tenderloin is recommended for its tenderness and quick cooking time, you can use pork shoulder. However, it will require a longer cooking time and should be cooked to a higher internal temperature (around 200°F) for optimal tenderness.

Q: Can I make the char siu glaze ahead of time?
A: Yes, the char siu glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This is a great time-saving tip!

Q: How do I prevent the pineapple from sticking to the grill?
A: Make sure your grill grates are clean and well-oiled before grilling the pineapple. You can also lightly brush the pineapple slices with oil before grilling.

Q: Can I bake the pork instead of grilling it?
A: Yes, you can bake the pork in a preheated oven at 375°F (190°C) until it reaches an internal temperature of 145°F, glazing it during the last 15 minutes of cooking.

Q: What is the best way to warm the sweet rolls?
A: You can warm the sweet rolls by grilling them briefly, steaming them, or placing them in a preheated oven at 350°F (175°C) for a few minutes. Be careful not to overcook them, as they can become dry.

Final Thoughts

These Char Siu–Glazed Pork and Pineapple Buns are a delightful explosion of flavors and textures that evoke memories of my childhood. I encourage you to try this recipe and experience the sweet and savory magic for yourself. Don’t be afraid to experiment with different variations and substitutions to make it your own. And, of course, I’d love to hear your feedback and any creative twists you come up with! Pair these buns with a refreshing iced tea or a crisp lager for the perfect summer meal.

Char Siu–glazed Pork and Pineapple Buns Recipe