Grilled Pineapple

Why You’ll Love This Recipe

I love this recipe because it turns a simple fruit into something that tastes like a restaurant-style dessert with almost no effort. I enjoy how the grill brings out a deep caramel flavor while keeping the pineapple juicy inside. I also like that I can prepare it quickly, and it works just as well for casual meals as it does for gatherings.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

1 fresh pineapple
1/4 cup butter, melted
1/4 cup dark brown sugar
1/4 cup dark rum, optional
1 teaspoon ground cinnamon
Pinch salt

Directions

I start by cutting off the top and bottom of the pineapple, then removing the rind. I slice it into spears or thick rings, and if I’m making rings, I remove the core using a small cutter. I place the pineapple pieces into a large zip-top bag and set them aside.

In a bowl, I whisk together the melted butter, brown sugar, rum if I’m using it, cinnamon, and a pinch of salt until smooth. I pour this mixture into the bag with the pineapple and gently toss everything so the fruit is evenly coated. I let it marinate in the fridge for about 20 to 30 minutes.

I preheat my grill or grill pan over medium heat until it reaches about 375 to 400°F. I place the pineapple on the grill and cook it for 4 to 6 minutes on each side, brushing it with the leftover marinade as it cooks to build up flavor and caramelization.

Once it is nicely grilled with visible char marks, I transfer it to a plate and serve it right away.

Servings and timing

I get about 6 servings from this recipe.

Prep time: 10 minutes
Cooking time: 12 minutes
Total time: about 40 minutes including marinating
Calories: about 179 kcal per serving

Variations

I sometimes add a pinch of chili powder or cayenne to give the pineapple a spicy-sweet contrast. I also like swapping rum with orange juice for a non-alcoholic version that still adds depth. When I want extra richness, I drizzle a little honey on top after grilling or sprinkle shredded coconut for texture.

storage/reheating

I store leftover grilled pineapple in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer using a skillet over medium heat so it caramelizes again slightly. I avoid microwaving too long because it can make the fruit too soft and watery.

FAQs

Can I make grilled pineapple without marinating it first?

I can skip marinating in a pinch, but I notice the flavor is much richer and more caramelized when I let it sit in the butter and sugar mixture first.

Do I need a grill or can I use a pan?

I often use a grill pan when I don’t have access to an outdoor grill, and it still gives me great caramelization and flavor.

How do I know when the pineapple is done grilling?

I look for golden-brown grill marks and slightly softened edges while keeping the center juicy.

Can I use canned pineapple instead of fresh?

I prefer fresh pineapple because it holds up better on the grill and doesn’t get too soft or mushy.

What can I serve with grilled pineapple?

I like serving it with vanilla ice cream, yogurt, or even alongside savory dishes like grilled chicken or pork for a sweet contrast.

Conclusion

I enjoy making grilled pineapple because it’s quick, simple, and delivers a big flavor payoff with minimal ingredients. I like how it works as both a light dessert and a versatile side dish, and I find myself coming back to it whenever I want something naturally sweet with a caramelized finish.