There’s something magical about pineapple hitting a hot grill. The way the sugars caramelize, the edges char just enough to add depth, and that irresistible smoky-sweet aroma—it’s like summer captured in a single bite. Whether you’re firing up the grill for a backyard barbecue or just craving a taste of the tropics, these grilled pineapple slices are the ultimate crowd-pleaser.
I remember the first time I tried grilled pineapple at a beachside shack in Hawaii. It was served alongside smoky ribs, the juices mingling in the most delicious way. I’ve been hooked ever since. The best part? It’s embarrassingly easy to make. With just a few simple ingredients and less than 20 minutes, you can transform a humble pineapple into a dish that feels downright luxurious.
Why This Recipe Works
- Nature’s Candy: Pineapple’s natural sweetness means you don’t need loads of added sugar—just a kiss of honey or maple syrup to help it caramelize.
- Smoky Meets Sweet: Grilling adds a depth of flavor that raw pineapple just can’t match. That char? Pure gold.
- Endless Possibilities: Serve it with grilled meats, pile it on desserts, or eat it straight off the grill—no wrong answers here.
Essential Ingredients & Tools
Ingredients for Grilled Pineapple Slices
- 1 ripe pineapple (look for golden-yellow skin at the base and a sweet, floral aroma—avoid green-tipped or sour-smelling fruit)
- 2 tbsp honey or maple syrup (the glue that holds the caramelization magic together; substitute agave nectar if needed)
- 1 tbsp lime juice (to cut through the sweetness like a tropical breeze; lemon juice works in a pinch)
- ½ tsp cinnamon (optional, but it adds a warm, cozy note)
- Pinch of sea salt (because even sweetness needs a little balance; table salt works too)
Tools
- Sharp chef’s knife (pineapple skin is no joke—a serrated knife also works)
- Grill or grill pan (if you’re indoors, a broiler or even a cast-iron skillet will do)
- Pastry brush (for slathering on that glossy glaze; a silicone brush or spoon works too)
- Tongs (flip with confidence, my friend; a spatula can also handle the job)
Serves: 4 | Prep: 10 min | Cook: 8 min | Total: 18 min
How to Make Grilled Pineapple Slices
- Prep Like a Pro
Start by giving your pineapple a haircut—slice off the top and bottom so it stands steady. Then, peel it in vertical strips, following the curve of the fruit. Slice it into ½-inch rounds (too thin, and they’ll turn to mush; too thick, and they won’t caramelize evenly). Use a small cookie cutter or knife to pop out the tough core. Pro tip: Don’t toss the core! It’s packed with flavor—toss it in a smoothie or infuse it in water for a tropical twist.
- Make the Glaze
In a small bowl, whisk together the 2 tbsp honey or maple syrup, 1 tbsp lime juice, ½ tsp cinnamon, and pinch of sea salt. This is where the magic happens. The honey helps the pineapple caramelize, while the lime keeps things bright. Dip a slice in to test—it should taste like a perfect sweet-tart balance. If it’s too sweet, add a squeeze more lime.
- Grill with Conviction
Heat your grill to medium-high (around 400°F). Brush both sides of each slice with glaze—don’t drown them, or you’ll get flare-ups. Lay them on the grill and resist the urge to poke at them for at least 2 minutes. Let those grill marks form! Flip with tongs and grill another 2–3 minutes until they’re golden with those gorgeous charred edges.
- Serve with Style
Transfer the slices to a platter and drizzle with any leftover glaze. For a little drama, sprinkle with flaky salt or chili powder. If you’re serving them with meat (like grilled pork or chicken), let the juices mingle—it’s a match made in heaven. Chef’s secret: Throw some lemon halves on the grill alongside the pineapple. The caramelized zest makes a killer garnish.
Chef’s Wisdom
Grilled pineapple’s magic comes down to the Maillard reaction—that beautiful chemical dance where heat transforms sugars and proteins into deep, complex flavors. To nail it:
- Keep the grill hot (400–450°F is the sweet spot).
- Pat the slices dry before grilling (moisture is the enemy of caramelization).
- Don’t overcrowd the grill—give each slice room to breathe.
Two-Zone Grill Hack
If you’re using charcoal, pile the coals on one side for direct heat and leave the other side empty for indirect cooking. Start the pineapple over the hot side for those sexy grill marks, then move it to the cooler side to finish cooking without burning. This is especially handy if you’re adding a boozy glaze (looking at you, rum).
Picking the Perfect Pineapple
A ripe pineapple should smell like sunshine—sweet and floral. Look for golden-yellow skin at the base (green means it’s not ready). Give a center leaf a gentle tug—if it comes out easily, it’s good to go. Underripe pineapple won’t caramelize well, and overripe will turn to mush. No fresh pineapple? Canned rings in juice (not syrup) work in a pinch—just pat them dry first.
No Grill? No Problem.
- Broiler: Place slices on a foil-lined sheet 6 inches from the heat.
- Air Fryer: 375°F for 5 minutes, flipping halfway.
- Smoky Hack: Add a pinch of smoked paprika to the glaze or hit the slices with a kitchen torch for a quick char.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days. Parchment between slices keeps them from sticking.
- Freezer: Freeze slices on a tray, then transfer to a bag. They’ll last 2 months—great for smoothies or oatmeal.
Nutrition Profile
Grilled pineapple is basically a guilt-free dessert. Packed with vitamin C and bromelain (a digestive enzyme), it’s as good for you as it is delicious.
Per Serving: 80 calories, 0g fat, 1g protein, 21g carbs, 2g fiber
Ingredient Variations and Their Impact
- Brown Sugar Glaze: Swap honey for brown sugar dissolved in hot water. Add a pat of butter post-grill for richness.
- Spicy Chili-Lime: Stir cayenne and chili powder into the glaze. Finish with Tajín for a kick.
- Tropical Coconut: Use coconut milk instead of lime juice. Top with toasted coconut for crunch.
- Herb-Infused: Add chopped rosemary or thyme to the glaze. Drizzle with herb oil for a savory edge.
- Balsamic Reduction: Swap honey for balsamic vinegar and sugar. Reduce extra balsamic to a syrup for drizzling.
Perfect Pairings
Complementary Dishes
- Jerk Chicken: The pineapple’s sweetness balances the spicy, smoky marinade. Layer slices atop the chicken or serve alongside for a tropical flair.
- Black Bean Tacos: Add grilled pineapple to veggie tacos for a juicy contrast to creamy avocado and earthy beans.
Drinks
- Off-Dry Riesling: Its honeyed citrus notes mirror the pineapple’s flavors while cleansing the palate.
- Spicy Margarita: The chili-lime variation pairs brilliantly with a salted-rim margarita.
Something Sweet
- Vanilla Ice Cream: Top warm pineapple slices with ice cream for a quick grilled pineapple sundae.
- Toasted Coconut Yogurt: Layer yogurt, granola, and chopped grilled pineapple for a tropical parfait.
Grilled Pineapple Slices: A Sweet and Smoky Side Dish That Steals the Show
Learn how to make perfect grilled Pineapple slices with caramelized edges and a smoky-sweet glaze. Ready in under 20 minutes—fire up the grill and taste the tropics!
Ingredients
Main
-
1 fresh pineapple (ripe but firm)
-
2 tbsp honey or maple syrup
-
1 tbsp lime juice
-
0.5 tsp ground cinnamon
-
Pinch sea salt
Instructions
-
Slice off the top and base of the pineapple. Peel and cut into ½-inch rounds, removing the core.01
-
Whisk honey, lime juice, cinnamon, and salt in a bowl to make the glaze.02
-
Preheat grill to medium-high (400°F). Brush pineapple slices with glaze.03
-
Grill for 2–3 minutes per side until caramelized and charred.04
