This grilled pineapple is sliced fresh pineapple brushed with brown sugar, butter and cinnamon, then grilled to perfection. An easy side dish or dessert option that’s perfect for summer entertaining!
How to choose a pineapple
This recipe works best with a ripe pineapple. Look for a pineapple with a fresh green stem. If the fruit has a brown or shriveled stem, it’s been sitting on a shelf for a long time. Choose a pineapple that’s golden in color and aromatic. The more yellow the pineapple looks, the riper it is. Avoid fruit with a greenish hue, as they are likely not ripe yet.
How do you cut a pineapple for grilling?
I prefer to grill slices of pineapple. To make perfect slices, first use a sharp knife to slice off both ends of the fruit. Run a knife along the outside of the pineapple to shave off the tough outer skin. Cut the pineapple crosswise into 3/4 inch thick slices. You can leave the core in, or use a small round corer or cookie cutter to remove the core. Another option is to cut a whole pineapple into wedges for a different presentation.
How do you make grilled pineapple?
Whisk together a mixture of brown sugar, melted butter and cinnamon. Lightly brush the sugar mixture over both sides of each pineapple slice. Place the slices on an outdoor grill or indoor grill pan. Cook for 2-3 minutes per side, or until pineapple is browned and just tender. Serve immediately and enjoy.
Tips for the perfect pineapple dish
- This recipe works as a dessert or as a side dish. I love to serve my pineapple as a side to teriyaki chicken or grilled pork tenderloin. Another option is to go full dessert mode and top your grilled pineapple with vanilla ice cream and a drizzle of honey or caramel sauce.
- I garnish my pineapple with fresh raspberries and mint sprigs for added color and flavor.
- If you’re pressed for time, feel free to buy pre-cut pineapple in the produce aisle, or you can even substitute canned pineapple rings in a pinch.
- No grill? Try broiling the pineapple in the oven for a similar effect.
- This dish will stay fresh in the refrigerator for up to 3 days. You can eat it chilled, or reheat it in the microwave for 15-30 seconds. I like to use leftovers in sandwiches, on a Hawaiian style pizza or in a salad.
- I don’t recommend freezing this recipe as the pineapple will be watery when thawed.
Grilled Pineapple Flavor Variations
This recipe is delicious as-is, but feel free to add other flavors to customize it to your tastes.
- Sweetener: Instead of brown sugar, try honey, maple syrup or coconut sugar.
- Citrus: Add a bit of lime, lemon or orange juice for a zesty flavor.
- Spice: Make this fruit sweet and savory by adding a little chili powder, chile lime seasoning or hot sauce.
- Alcohol: Turn your pineapple into a tropical treat by brushing the cooked fruit with a little rum. Do not attempt to add alcohol over a flame!
- Herbs: While I like to garnish this dish with fresh mint, it’s also great with a sprinkle of fresh cilantro.
More pineapple recipes to try
- Pineapple Chicken
- Pineapple Upside Down Cake
- Creamy Pineapple Smoothies
- Fresh Pineapple Salsa
- Pineapple Punch
- 1 pineapple peeled, cored and cut into 3/4 inch thick slices
- 1/4 cup butter melted
- 1/4 cup light brown sugar
- 1/4 teaspoon cinnamon
- cooking spray
- fresh raspberries and mint sprigs for garnish optional
- Preheat a grill or grill pan to medium heat. Coat grill grates with cooking spray.
- In a small bowl, whisk together the brown sugar, butter and cinnamon.
- Brush the brown sugar mixture over both sides of each pineapple slice.
- Place the pineapple slices on the grill in a single layer. Cook for 2-3 minutes per side, or until golden brown and tender.
- Serve immediately, garnished with raspberries and mint if desired.