Smoked Tri-Tip with Charred Pineapple BBQ Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender smoked tri-tip beef paired with a smoky-sweet charred pineapple barbecue sauce inspired by top California BBQ flavors. This American-inspired barbecue recipe, ready in about 160 minutes, pairs tri-tip roast, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 120 min Serves 6 American cuisine 350 cal/serving

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Ingredients

2 lbs tri-tip roast
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 cup fresh pineapple chunks
1/2 cup ketchup
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp minced chipotle in adobo
1 tbsp olive oil
1 tbsp yellow mustard

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Instructions

Step 1: In a small bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Rub this spice mixture evenly over the entire 2 lb tri-tip roast. Let rest at room temperature for 30 minutes.
Step 2: Preheat smoker to 225°F. Place tri-tip on the smoker grate and smoke for approximately 1.5 to 2 hours until internal temperature reaches 130°F for medium-rare.
Step 3: While the tri-tip smokes, preheat a grill pan over medium-high heat. Add 1 tbsp olive oil and grill 1 cup fresh pineapple chunks for 4-5 minutes until charred on all sides.
Step 4: Transfer charred pineapple to a blender. Add 1/2 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp minced chipotle in adobo, and 1 tbsp yellow mustard. Blend until smooth to create the smoky pineapple BBQ sauce.
Step 5: Remove tri-tip from smoker and let rest for 10 minutes before slicing thinly against the grain. Serve sliced tri-tip drizzled with warm charred pineapple BBQ sauce.