Grilled Pineapple
Grilled Pineapple brings back warm, sun-soaked memories—its sweet-tart core caramelized into juicy ribbons of flavor with just a kiss of smoke. This simple recipe transforms an everyday fruit into a show-stopping side or dessert that tastes like summer in every bite. Pair it with savory mains for contrast, or enjoy it on its own for an easy, nostalgic treat—try it alongside a chimichurri grilled chicken bowl for a bright, balanced plate.
Why make this recipe
A short paragraph explaining what makes it special.
Grilled Pineapple is special because it takes a humble, widely available fruit and intensifies its natural sugars and acidity into something smoky, caramelized, and almost candy-like without any complicated technique. With just four main ingredients—pineapple, honey, cinnamon, and optional butter—you get layers of flavor: caramel from the grill, warmth from the cinnamon, and a glossy finish from honey. It’s quick to prepare, versatile for serving, and reliably crowd-pleasing whether you’re hosting a backyard cookout or craving a simple dessert.
Ingredients
- Fresh pineapple
- Honey
- Cinnamon
- Butter (optional)
Step-by-Step Guide to Making Grilled Pineapple
- Preheat the grill to medium heat.
- Cut the pineapple into thick slices.
- In a bowl, mix honey and cinnamon.
- Brush the pineapple slices with the honey-cinnamon mixture.
- Place the slices on the grill and cook for 3-4 minutes on each side until caramelized and grill marks appear.
- Serve warm as a side, dessert, or topping.
How this recipe works (the cooking science, in simple terms)
Grilling intensifies pineapple’s natural sugars through the Maillard reaction and light caramelization at the fruit’s surface, creating complex aromas and a slight char that balances its acidity. The honey-cinnamon glaze adds a sticky surface that helps heat transfer and promotes deeper browning, while a touch of butter (if used) encourages richer flavor and glossy color. Because pineapple contains bromelain—an enzyme that can soften proteins—grilling it briefly keeps the texture pleasantly firm while bringing out sweeter nuances.
Equipment and prep notes
- Grill type: Gas or charcoal both work. Use medium heat to avoid burning the sugars too fast.
- Knife: A sharp chef’s knife makes quick work of peeling and coring.
- Brush: A silicone or pastry brush for glazing.
- Prep time: 10–15 minutes. Cook time: 6–8 minutes total.
Serving Suggestions for Grilled Pineapple
- Serve warm as a dessert with a scoop of vanilla ice cream and a drizzle of extra honey.
- Use slices as a bright side with grilled meats—particularly pork chops, chicken, or sausages.
- Chop grilled pineapple and fold into salsas, grain bowls, or atop tacos for a sweet-heat contrast.
- Thread slices onto skewers with shrimp or chicken for a surf-and-turf style kabob.
- Caramelized pineapple also makes a spectacular pancake or waffle topping, or a tangy addition to plain yogurt.
Keeping Grilled Pineapple Fresh
- Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2–3 months at 0°F (-18°C).
- Serving tip after storage: Reheat briefly on a hot skillet or return to a warm grill for 1–2 minutes per side to revive texture and caramel notes.
Tips to make Grilled Pineapple
Q: How do I keep it from sticking to the grill?
A: Make sure the grill grates are clean and well-oiled; the honey glaze helps, but pre-oiling the grates and using medium heat prevents sticking.
Q: How do I keep the slices juicy and not dry out?
A: Don’t overcook—3–4 minutes per side is usually enough. Brushing with a little butter or additional honey-cinnamon mixture during grilling helps maintain moisture.
Q: Can I use canned pineapple?
A: Fresh yields the best texture and caramelization, but if you must use canned, choose rings packed in juice (not heavy syrup), pat them dry, and reduce grill time by a minute per side.
Variations
- Tropical twist (bullet style): Brush pineapple slices with a mixture of honey, lime zest, and a pinch of chile powder before grilling for a sweet-spicy-citrus profile.
- Boozy glaze (paragraph style): For a dessert with a grown-up edge, flambé the honey glaze with a splash of dark rum in a skillet after grilling, spoon it over the pineapple, and serve immediately with vanilla ice cream—this adds a caramelized depth and a warm, aromatic finish that’s irresistible.
Flavor pairings and menu planning
Grilled pineapple’s bright acidity and caramel notes make it a natural complement to rich, savory proteins. Think grilled pork with a smoky rub, teriyaki-glazed salmon, or the aforementioned chimichurri chicken bowl for a lively counterpoint. It also plays well in fusion dishes—slice and toss into a cilantro-lime slaw for tacos, or chop and mix with cucumber and mint as a cooling salsa for spicy grilled sausages. For dessert menus, pair with creamy elements like mascarpone, ricotta, or coconut milk-based ice creams.
Troubleshooting common problems
- Problem: Pineapple chars too quickly and tastes bitter. Solution: Lower the heat and brush slices more frequently with the honey-cinnamon mixture to prevent burning; move slices to a cooler part of the grill if needed.
- Problem: Fruit is undercaramelized and pale. Solution: Increase heat slightly, ensure the glaze contains sugar (honey works); grill a bit longer per side, but watch closely to avoid burning.
- Problem: Slices fall apart when turned. Solution: Cut thicker slices (about 1-inch) and use a wide spatula or tongs to flip gently.
Nutrition snapshot (approximate, per medium slice)
- Calories: ~80–120 (depending on honey and butter)
- Carbs: Mostly natural sugars and fiber from pineapple; honey adds additional sugars
- Vitamins: Good source of vitamin C and manganese
Making Grilled Pineapple at Home (step-by-step tips)
- Choose a ripe pineapple: Look for a fragrant nose, slight give when squeezed, and golden color. A ripe pineapple will be sweet and juicy after grilling.
- Slice with confidence: Trim the crown and base, then stand the pineapple upright and slice off the skin in vertical strips. Remove the eyes with a small paring knife or by cutting shallow diagonal grooves. Cut into thick rings or wedges and remove the core if you want easier eating.
- Prepare the glaze: Whisk together honey and cinnamon in a shallow bowl. If using butter, melt it and brush lightly on the fruit before or after glazing for extra gloss.
- Heat the grill: Bring to medium heat and oil the grates. If using charcoal, let coals settle to a consistent medium-hot bed.
- Grill: Place slices on the grates and do not move them for 3–4 minutes; flip once to achieve good grill marks and caramelization. Brush with reserved glaze during the last minute if you want extra shine.
- Serve warm: Enjoy as a side, dessert, or topping.
Pairing ideas (more details)
- Cheese pairings: Serve grilled pineapple with tangy goat cheese or creamy brie for a sweet-salty appetizer.
- Cocktail matching: Bright, tropical drinks like a classic daiquiri or a smoky mezcal cocktail complement the pineapple’s sweetness.
- Salad inclusion: Chop and toss into a warm grain salad with farro, toasted almonds, and a citrus vinaigrette.
Q&A (Tips, more detailed)
Q: Can I make the honey-cinnamon glaze ahead of time?
A: Yes, make it up to 24 hours ahead and refrigerate in a sealed container. Bring it to room temperature and stir before using—the honey may thicken when cold.
Q: Is it necessary to core the pineapple?
A: The core is edible but tougher; for ease of eating, especially as a dessert, cut out the core. For grilling kabobs, the core can help slices keep shape if left in.
Q: How do I scale for a crowd?
A: Plan on 1–2 slices per person as a side or 1 slice per person as a dessert; do the glazing and grilling in batches and keep finished slices warm on a sheet tray in a low oven (about 200°F / 95°C) for up to 20–30 minutes.
Occasional mistakes and how to fix them
- Oversweet: If the glaze overpowers, balance with a squeeze of lime juice after grilling to brighten and cut richness.
- Too soft: If slices become mushy, next time cut thicker and reduce marinade time; ripe but not overripe fruit is key.
Presentation ideas
- Skewer presentation: Thread grilled slices onto wooden skewers with herbs or small wedges of lime between them for a party-friendly garnish.
- Platter style: Arrange slices like spokes on a round platter, sprinkle with flaked sea salt and chopped fresh mint, and place a small bowl of crema, yogurt, or whipped mascarpone in the center.
Variations (comparison-style)
- Classic vs. Spicy:
- Classic: Honey + cinnamon, optional butter—mild, sweet, and universally appealing.
- Spicy: Honey + cinnamon + a pinch of cayenne or chili powder—retains sweetness but builds a warm, lingering heat that pairs beautifully with savory mains.
FAQs
Q: How ripe should the pineapple be before grilling?
A: Aim for fruit that smells sweet at the stem and gives slightly when pressed—overripe pineapple may become too soft when grilled.
Q: Can I use maple syrup instead of honey?
A: Yes, maple syrup works well as a glaze alternative and gives a different, deeper caramel flavor.
- What if I don’t have a grill?
- You can use a hot cast-iron skillet or a broiler: cook slices in a preheated skillet for 2–3 minutes per side or under the broiler for short intervals, watching closely to prevent burning.
How to present Grilled Pineapple for gatherings
- Make a small buffet setup with grilled pineapple alongside grilled proteins, chopped herbs, sauces (like yogurt-lime crema or spicy aioli), and bowls of chopped nuts and shredded coconut so guests can customize plates. It’s an easy way to add a tropical flourish without much extra fuss.
Advanced grilling notes for enthusiasts
- Smoke infusion: Add a small amount of soaked wood chips to a gas grill smoker box or directly onto charcoal to infuse gentle smoke—pineapple pairs particularly well with applewood or cherry.
- Caramel control: A sugar-heavy glaze will caramelize faster; if you want a slower, deeper caramelization use thinner glazes or baste less frequently to allow the fruit’s sugars to concentrate.
Storage-friendly meal prep ideas
- Use leftover grilled pineapple chopped into yogurt parfaits, folded into fruit salads, or blended into smoothies (freeze slices for smoothies).
- For savory use, chop and freeze portions to incorporate later into salsas or cooked dishes—note texture will be softer after freezing.
Sustainability and waste reduction
- If trimming a whole pineapple, save the trimmings to infuse water or make a quick tropical syrup by simmering peels with sugar and water—strain and use in cocktails or iced teas. Compost the scraps if possible.
Conclusion
Grilled pineapple is an effortless, versatile dish that elevates simple ingredients into caramelized, smoky-sweet perfection—ideal for quick weeknight dinners, elegant dessert plates, or large gatherings. For inspiration on a brown-sugar-and-sea-salt twist that brings out deep caramel notes, see this Grilled Pineapple with Brown Sugar and Sea Salt guide. If you’re curious about regional takes and a version with a traditional Brazilian spin, check the Brazilian Grilled Pineapple Recipe for more ideas.
Print
Grilled Pineapple
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious grilled pineapple with a honey-cinnamon glaze, perfect as a side or dessert.
Ingredients
- 1 fresh pineapple
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1 tablespoon butter (optional)
Instructions
- Preheat the grill to medium heat.
- Cut the pineapple into thick slices.
- In a bowl, mix honey and cinnamon.
- Brush the pineapple slices with the honey-cinnamon mixture.
- Place the slices on the grill and cook for 3-4 minutes on each side until caramelized and grill marks appear.
- Serve warm as a side, dessert, or topping.
Notes
Use a sharp knife for easy slicing and ensure the grill grates are clean and oiled to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 15g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
Keywords: grilled pineapple, dessert, summer, tropical, quick recipe
