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Sicilian Pineapple Pork Roast


"A great quickie recipe to tasty-up an economy cut of pork roast. You can adjust the quantities of herbs used to your own taste."
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2 h 55 m servings 424 cals
Original recipe yields 6 servings


  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan.
  3. Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper.
  4. Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 145 degrees F (63 degrees C).

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Read all reviews 43
  1. 51 Ratings

Most helpful positive review

1st let me say, I am 45 and make a roast every week. I wanted something other than the normal pot roast, brown gravy and such. So I looked and found this recipe. I made it per the recipe witho...

Most helpful critical review

I was really excited about making this but, alas, was very disappointed. It was OK but I won't be making again.

Most helpful
Most positive
Least positive

1st let me say, I am 45 and make a roast every week. I wanted something other than the normal pot roast, brown gravy and such. So I looked and found this recipe. I made it per the recipe witho...

Wow! Who'd of thunk it? Pineapple? I tried this recipe because anything with the word sicilian in it gets my attention. I was not disappointed. This was fabulous! I cheated and used a can ...

As an American living in Sicily, I HAD to try this recipe. After reading many of the reviews here's how I cooked this recipe. I browned the roast according the recipe and then placed it into a...

I made it per the instructions, with the exception of using a boneless pork tenderloin instead, since they were 50% on sale! I cooked it for a party of 11 and it was a great hit! Everybody love...

I have never been able to make a really tender pork roast until now. This recipe made my pork roast so tender and tasty, I ate until I was ready to burst! Excellent recipe.

Really delicious! I did alter slightly by using a pork tenderloin. After browning, I mixed all of the other ingredients together (including garlic instead of placing in roast) and poured over ...

I've made this twice now. The first time I used a pork shoulder roast and followed the recipe pretty faithfully. This time I used a pork loin and crushed pineapple. I also opted to cook it in my...

Delicious! I used a 7lb bone in butt-roast (couldn't find a shoulder) and cooked it for close to 5 hours because of the size, and just doubled everything. I loved the combination of pineapples...

I am a tough critic and rarely give 5 stars, but this was worthy. Thanks!