There’s something magical about throwing fruit on the grill—especially when that fruit is a juicy, golden pineapple. Picture this: the sugars caramelizing into a sticky glaze, the edges catching just enough char to add a whisper of smoke, and that first bite where the warmth of the grill meets the tropical brightness of the fruit. It’s not just dessert; it’s a little vacation on a plate.
This isn’t just about tossing pineapple rings over flames. It’s about transforming something simple into a showstopper with barely any effort. Whether you’re ending a backyard BBQ on a high note or just treating yourself to a weeknight indulgence, grilled pineapple is your ticket to a dessert that feels fancy but couldn’t be easier.
Why This Recipe Works
- Nature’s Candy: Pineapple’s natural sugars intensify on the grill, so you don’t need a mountain of added sweeteners.
- Speed Demon: From prep to plate in under 20 minutes—because who wants to wait for dessert?
- Flexible Friend: Eat it straight off the grill, pile it on ice cream, or even pair it with savory dishes. It’s the culinary equivalent of a multitool.
Essential Ingredients & Tools
Ingredients
- 1 ripe pineapple: Look for one that smells like sunshine at the base and has a little give when you squeeze it. Green means “not yet,” and mushy means “too late.”
- 2 tbsp melted coconut oil or butter: Coconut oil adds a subtle tropical vibe, but butter is always a good idea. (Substitute: Olive oil works but lacks sweetness.)
- 1 tbsp honey or maple syrup (optional): For those who like their fruit with a little extra gloss and sweetness.
- ½ tsp cinnamon or chili powder (optional): Cinnamon for warmth, chili for a cheeky kick.
Tools
- Grill (gas, charcoal, or grill pan): Charcoal, gas, or stovetop—just get it hot. (No grill? Use a broiler pan in the oven.)
- Tongs or a spatula: For flipping without casualties.
- Pastry brush (or a spoon): To slather on that oil or glaze.
- Sharp knife and cutting board: Pineapple skin is no joke. Respect the knife.
How to Make Grilled Pineapple
Step 1: Prep Like a Pro
First, give your pineapple a haircut—slice off the top and bottom so it stands steady. Then, shave off the skin in vertical strips, following the curve of the fruit. Now, the core. You can slice the pineapple into rings and punch out the center with a cookie cutter (or a small knife), or go for spears and trim the core from each piece. Why it matters: A serrated knife glides through pineapple like a hot knife through butter, keeping all those precious juices intact.
Step 2: The Glaze of Glory
Brush both sides of each slice with 2 tbsp melted coconut oil or butter. This isn’t just to prevent sticking—it’s the secret to those golden, caramelized edges. Want to take it up a notch? Drizzle on 1 tbsp honey or maple syrup and dust with ½ tsp cinnamon or chili powder. Pro tip: The oil creates a barrier that locks in moisture while the sugars work their magic on the surface.
Step 3: Grill Marks or Bust
Fire up your grill to medium-high (375–400°F). Too low, and you’ll steam the fruit; too high, and you’ll have charcoal. Lay the Pineapple slices on the grates and let them sear for 3–4 minutes per side. Don’t poke and prod—let them sit until those gorgeous grill marks appear and the edges turn a deep golden brown. Why it works: This is where the Maillard reaction (a fancy term for “flavor explosion”) happens.
Step 4: Serve with Style
Pull the pineapple off the grill while it’s still slightly firm—it’ll keep softening as it rests. Serve it warm with a scoop of Vanilla Ice Cream melting into the crevices, or sprinkle with lime zest for a zingy contrast. Feeling adventurous? Pair it with grilled shrimp or pork chops. The sweet-and-savory combo is a game-changer.
Pro Technique
Crosshatch Char Mastery
Want those Instagram-worthy grill marks? Crank the heat until a drop of water sizzles into oblivion. Place the pineapple diagonally on the grates for that crisscross effect, and don’t flip until it releases easily—that’s your cue the caramelization has set.
Glaze Like a Boss
If you’re using 1 tbsp honey or maple syrup, wait until the last minute to brush it on. Sugar burns fast, and nobody wants a bitter finish. For a next-level touch, mix melted butter with a pinch of smoked paprika and dab it on right after grilling. The residual heat will melt it into a glossy, smoky sheen.
Chef’s Wisdom
Pick the Perfect One
A ripe pineapple should smell sweet at the base and have a golden-yellow hue. Give a center leaf a gentle tug—if it comes out easily, it’s ready. Green means “wait,” and squishy means “overripe.”
Cutting for Impact
Rings show off grill marks beautifully, but spears or chunks are easier to flip and perfect for skewers. For a dramatic presentation, halve the pineapple lengthwise, grill it cut-side down, and scoop out the flesh with an ice cream scoop. Instant tropical vibes.
Storage & Freshness Guide
Short-Term Storage
Stash grilled pineapple in an airtight container in the fridge for up to 3 days. To revive it, toss it in a dry skillet over medium heat—it’ll bring back that caramelized goodness better than a microwave ever could.
Freezer Hack
Arrange cooled slices on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. They’ll keep for 2 months. When you’re ready, a quick re-grill will bring them back to life.
Get Creative
Chop leftovers into oatmeal, blend into piña colada smoothies, or mix with cilantro and jalapeño for a killer tropical salsa. Just keep it away from strong-smelling foods—pineapple is a notorious flavor sponge.
Nutrition Profile
Grilled pineapple isn’t just delicious—it’s packed with good stuff. A half-cup serving delivers:
- 80 calories
- 3g fat
- 14g carbs
- 1.5g fiber
Plus, it’s loaded with vitamin C, manganese, and bromelain, an enzyme that helps with digestion.
Ingredient Variations and Their Impact
Brown Sugar Glaze
Swap honey for 2 tbsp brown sugar mixed with 1 tsp water. The molasses adds a deeper, almost toffee-like crust.
Spiced Rum Baste
Stir 1 tbsp dark rum into melted butter. The alcohol burns off, leaving behind a caramelized, boozy depth that’s killer with vanilla ice cream.
Tajín Twist
Skip the chili powder and use 1 tsp Tajín (a zesty Mexican chili-lime blend). The citrusy tang cuts through the sweetness like a flavor ninja.
Coconut Milk Soak
Marinate pineapple in ½ cup coconut milk + 1 tbsp sugar for 30 minutes before grilling. The fat tenderizes the fruit and infuses it with tropical richness.
Balsamic Drizzle
Finish with 1 tbsp reduced balsamic vinegar instead of honey. The acidity balances the sweetness like a well-tailored suit.
Perfect Pairings
Complementary Dishes
- Grilled Pork Chops: The smoky-sweet pineapple mirrors the pork’s crust while cutting through the fat.
- Shrimp Skewers: A match made in tropical heaven—add cilantro for freshness.
Drinks
- Moscato: Light, fizzy, and fruity—it’s like a flavor high-five.
- Mint Mojito: The cool herbiness contrasts the warm pineapple beautifully.
Something Sweet
- Coconut Sorbet: Double down on tropical vibes.
- Dark Chocolate Shavings: The bitterness of 70% cocoa balances the fruit’s intensity.
Grilled Pineapple: A Sweet and Smoky Slice of Paradise
Learn how to make perfect Grilled Pineapple with caramelized edges and smoky flavor. Ready in under 20 minutes! Get the easy, delicious recipe now.
Ingredients
Main
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1 ripe pineapple
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2 tbsp melted coconut oil or butter
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1 tbsp honey or maple syrup (optional)
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½ tsp cinnamon or chili powder (optional)
Instructions
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Slice off the top and base of the pineapple, then remove the skin and core. Cut into ½-inch rings or spears.01
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Brush both sides of each slice with 2 tbsp melted coconut oil or butter. Drizzle with 1 tbsp honey and sprinkle with ½ tsp cinnamon if using.02
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Preheat grill to medium-high (375–400°F). Grill pineapple for 3–4 minutes per side until golden with grill marks.03
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Serve warm with ice cream or lime zest.04
