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Consider this your sando of the summer: Adobo ketchup-glazed pork, charred pineapple and onions layered with crisp lettuce between toasted buns. The smoky-sweet combo comes together on the grill in just half an hour.
Ingredients
- 1/3 cup
ketchup
- 1 tsp.
chipotle in adobo, finely chopped, plus 2 teaspoons adobo
- 1
1 1/4-pound pork tenderloin, trimmed and cut crosswise into 8 pieces
- 4 tsp.
olive oil, divided
Kosher salt and pepper
- 1
lime, halved
- 1
small pineapple, peeled, cored, and sliced into 4 1/4-inch-thick rings (save rest for other use)
- 1
medium red onion, sliced into 1/4-inch-thick rings
- 4
hamburger buns, split
- 4
large romaine lettuce leaves
Directions
- Step 1Heat grill to medium. In small bowl, stir together ketchup, chipotle in adobo, and adobo.
- Step 2Pound each piece of pork to 1⁄4 inch thick. Brush with 2 teaspoons olive oil on both sides and season with 1/2 teaspoon each salt and pepper. Set aside.
- Step 3Grill lime, cut sides down, until charred, 1 to 2 minutes. Squeeze 1 lime half into ketchup mixture. Brush pineapple and onion with 2 teaspoons oil on both sides. Grill until tender and char marks appear, 3 to 4 minutes per side.
- Step 4Meanwhile, grill pork 2 minutes, then flip and continue grilling, basting with sauce, until cooked through, 1 to 3 minutes more per side. Grill buns, split sides down, until toasted, about 1 minute.
- Step 5Sandwich lettuce, pork, pineapple, and onion between buns. Serve with grilled lime.