Summer’s here, and if you’re anything like me, you’re ready for bold flavors that bring the heat and the sweet. If you’re looking for a rib that’s packed with tropical punch and totally out of the box, you’ve got to try my Pineapple Teriyaki Ribs. This recipe brings together juicy pineapple, rich teriyaki, and just enough heat to keep things interesting—all while staying true to the smoky, savory BBQ roots we love.

Pineapple Teriyaki Ribs | Heath Riles BBQ

These ribs take a page out of my Pineapple Upside Down Ribs playbook with that irresistible balance of fruit-forward flavor and mouthwatering bark. Whether you're feeding the neighborhood or just treating yourself to a backyard feast, Pineapple Teriyaki Ribs are the perfect showstopper for your summer spread.

Fire up your smoker, invite the crew over, and watch what happens when savory meets sweet in all the best ways. Trust me—this one’s a game-changer.

The Ingredients

Here’s what you need to make a delicious rack (or two!) of Pineapple Teriyaki Ribs.

Heath Riles BBQ Garlic Jalapeño & Honey Chipotle Rubs. This combo forms the perfect one-two punch of sweet and savory. The Garlic Jalapeño Rub lays down a bold all-purpose base with a subtle kick of heat, while the Honey Chipotle Rub brings in deep, smoky sweetness that caramelizes beautifully on the smoker. When paired together, these rubs create a rich, balanced flavor that sets the stage for that tropical glaze.

Pineapple Teriyaki Glaze Components. This trio is the heart of the recipe’s tropical punch. The Pineapple Habanero Glaze delivers fruity sweetness with a hint of back-end heat. The Sweet BBQ Sauce adds body and depth with a ketchup-style tang that ties it all together. The Teriyaki Glaze offers bold umami notes with a hint of soy and sesame, giving the glaze its distinctive island flair. Mix them with a little brown sugar, garlic, and ginger, and you’ve got a sticky, savory glaze that’ll make your ribs shine—literally and flavor-wise.

Brown Sugar, Garlic, and Ginger. Just a touch of each elevates the glaze, adding warm sweetness and complexity. Brown sugar helps the glaze caramelize and thicken, garlic adds richness, and ginger brings a zesty brightness that cuts through the sweetness. These ingredients round out the flavor profile, giving your ribs that crave-worthy balance.

Pineapple Juice. This is the secret weapon for wrapping. Using pineapple juice while the ribs are tightly wrapped locks in moisture and amps up the tropical flavor. You’ll need about half a can per slab to get that juicy, tender finish without overpowering the meat.

Baby Back Ribs. Go for thick, premium slabs of baby back ribs. The meatier the better—they’ll stand up to the cook time, soak in the glaze, and come out fall-apart tender with just enough bite to hold together.

The Smoker Setup

I cooked these Pineapple Teriyaki Ribs on the Camp Chef Woodwind Pro, one of my favorite pits for turning out consistent results. It holds heat steady, allows for a beautiful kiss of smoke, and has plenty of space for larger slabs.

I fueled the cook with Royal Oak Hickory Blend Charcoal Pellets, which give a bold, authentic smoke flavor without any fillers. The hickory plays perfectly off the sweetness of the pineapple and adds that deep, smoky character we all crave in a good rib.

The Process for Making Pineapple Teriyaki Ribs

The full video gives you an in-depth demonstration, but here’s a quick rundown of how I made these tropical, sticky-sweet ribs.

Fire up the pit.

I set the Camp Chef Woodwind Pro to 275°F and loaded it with Royal Oak Hickory Blend  Charcoal Pellets. This temp is my sweet spot for ribs that develop great bark without drying out.

Trim the ribs.

Start with meaty slabs of baby back ribs. I removed the membrane and trimmed away any excess fat or flaps of meat that could burn or cook unevenly. I kept the shape uniform for even heat distribution and a nice finished appearance.

Add seasoning.

I applied a generous coat of Garlic Jalapeño Rub, followed by a layer of Honey Chipotle Rub. I let the ribs sweat for about 10 minutes to allow the seasoning to adhere, then flipped them and repeated the process on the other side.

Start cooking.

Once seasoned, I placed the ribs directly on the grates of the Camp Chef and let them roll for about 1.5 to 2 hours. No spritzing or opening the lid—just letting the smoke do its job.

Make the glaze.

While the ribs smoked, I whipped up my Pineapple Teriyaki Glaze. I combined ½ cup of Heath Riles Sweet BBQ Sauce, ½ cup of Pineapple Habanero Glaze, 3 tablespoons of teriyaki glaze, 3 teaspoons of brown sugar, and about ½ teaspoon each of garlic and ginger paste. I warmed it on the grill to let it meld into a silky, flavorful glaze.

Wrap the ribs.

Once I saw nice color and about ¼ inch of bone pullback, it was time to wrap. I laid out two sheets of foil in a tray, placed the ribs meat-side down, and poured ½ can of pineapple juice over each slab. Wrapping them tight keeps that moisture locked in while adding a boost of bright tropical flavor.

Continue smoking.

I returned the wrapped ribs to the smoker and let them cook for another 45–60 minutes, until they hit 204–206°F internally. You’re looking for tenderness and a slight bend—not full fall-off-the-bone unless that’s your thing.

Glaze and finish.

After letting the wrapped ribs rest for about 15–20 minutes, I unwrapped them and glazed both sides generously with that warm Pineapple Teriyaki Glaze. Then I placed the glazed ribs back on the smoker for 10–15 minutes to let the glaze tack up.

The Results

Let me tell y’all—these ribs are something special. That glaze gets beautifully sticky, the smoke ring is gorgeous, and the texture is tender without being mushy. You can see the bark crack when you bend a rib, and the flavor? Next level. Sweet pineapple, smoky BBQ, a little garlic kick, and that umami depth from the teriyaki come together in perfect harmony.

This might just be my new favorite glaze—I’m definitely trying it on wings next!

Serving Suggestions for Pineapple Teriyaki Ribs

These ribs are bold enough to stand on their own, but if you’re looking to build the ultimate plate, here are a few of my favorite sides and sips to round out your BBQ feast:

• Mississippi Coleslaw: A crisp, creamy slaw that adds a cool contrast to the sticky sweetness of the ribs. This side is a must at any BBQ table.
  
• Apple Pie Baked Beans: A sweet-and-savory take on classic BBQ beans with a fruity twist that complements the pineapple teriyaki flavor perfectly.
  
• Grilled Corn with Citrus Lime Butter: Smoky, charred corn finished with a zingy citrus butter. It’s bright, fresh, and the ideal veggie sidekick to these tropical ribs.
  
• Jalapeño Margarita: If you want a drink that stands up to these bold ribs, this spicy margarita is the one. It’s refreshing with a kick—just like the glaze.

Mix and match these sides to create a full cookout menu your guests won’t forget.

Storing Leftovers

If you’ve got any leftovers (doubtful!), wrap them tightly and store in the fridge for up to 4 days. You can also freeze them for up to 3 months. Reheat low and slow in the oven with extra glaze for best results.

Final Thoughts

These Pineapple Teriyaki Ribs bring the flavor of a summer luau right to your backyard smoker. They’re sweet, spicy, savory, and smoky—all the things you want in a slab of ribs, with just enough complexity to keep every bite exciting. If you're looking to break out of your BBQ routine, this is the recipe to try.

Catch me next week for more recipes, tips, and gear reviews. Be sure to follow along on YouTube, Instagram, TikTok, Facebook, and Pinterest for more killer content.

Until next time—keep those pits fired up and the flavors dialed in.

Equipment and Tools

Camp Chef Woodwind Pro, Royal Oak Hickory Blend Charcoal Pellets, Disposable cutting board, Heath Riles BBQ Gloves, Aluminum foil, Sheet pan, Thermapen ONE, Hi-temp silicone basting brush, Victorinox Fibrox Pro Chef’s Knife, Heavy-duty tongs