Grilled Pineapple
Transform fresh pineapple into a caramelized treat with this simple grilling technique, perfect as a dessert or a burger topper.
Ingredients
Essentials
- 1 whole fresh pineapple Choose a fragrant pineapple that gives slightly when pressed.
- 1/4 cup unsalted butter, melted Butter adds richness and helps the sugars caramelize.
- 1/4 cup dark brown sugar Creates a glossy, deeply caramelized crust.
- 1 teaspoon ground cinnamon Lifts the tropical brightness.
- 1 pinch fine salt Balances sweetness and enhances flavor.
Optional Add-ons
- to taste toasted coconut flakes Adds a crunchy, toasty contrast.
- to taste vanilla ice cream Pairs well with grilled pineapple.
- to taste fresh mint leaves For aroma and visual appeal.
- a pinch chili powder or cayenne Adds a savory kick; use sparingly.
- 1 whole lime wedges Brightens the dish with acidity.
Instructions
Preparation
- Trim the top and bottom of the pineapple, then remove the rind with long, even cuts.
- Slice the pineapple into 3/4-inch to 1-inch thick spears or rings.
Marinating
- Pat the pineapple pieces dry with a paper towel.
- Place the pineapple in a zip-top bag or shallow dish.
- Whisk together melted butter, dark brown sugar, ground cinnamon, and a pinch of salt until smooth.
- Pour three-quarters of the glaze over the pineapple and toss to coat. Reserve the rest of the glaze.
- Seal the bag or cover the dish and refrigerate for 20–30 minutes.
Grilling
- Preheat your grill to medium heat (about 375–400°F). Clean and lightly oil the grates.
- Place the pineapple on the grill and cook for 4–6 minutes per side, brushing with reserved glaze after flipping.
- Grill until deep golden and caramelized in spots.
- Transfer the pineapple to a platter and let it rest for a minute or two.
Serving
- Serve warm with optional toppings like toasted coconut or mint.
- Enjoy as-is, or use in salads or salsas.
Notes
For a dairy-free version, substitute melted coconut oil for butter. Avoid marinating too long to keep the pineapple's structure.