Grilled Pineapple – You’re about to meet the MVP of pineapple recipes! Tangy, juicy pineapple enveloped in warm brown sugar and cinnamon, with a spicy nudge of chili powder, then grilled to perfection. This sweet treat packed with flavor works as a vibrant side dish, an easy appetizer, or a healthy dessert option!
When it comes to grilling, meat, and veggies get a lot of love. But grilled fruit is nothing short of spectacular. And this grilled pineapple recipe takes the humble fruit from delicious to extraordinary! The grill works pure magic on the pineapple, add brown sugar glaze, and you end up with a smoky, tart, tender, and sweet dish.
It’s the perfect side dish for classic BBQ fare, or it can be chopped up and served over salads, in salsas, or tacos. Simple yet fancy, grilled pineapple is a great way to bring a taste of summer into your home all year round.
What Does Grilled Pineapple Taste Like?
Mouthwateringly delicious comes to mind. 😉 Grilling pineapple makes it sweeter than raw pineapple and adds a touch of smokiness. The brown sugar glaze coats it in warmth, tang, and sweetness. It’s a unique blend of sweet, tangy, and smoky that will dance on your taste buds and delight you!
- Pineapple – The humble pineapple turns into something legendary on the grill!
- Brown Sugar – For sweetness and to caramelize the pineapple pieces.
- Spices – Cinnamon and allspice add warmth and depth of flavor. Chili powder provides a pleasant touch of heat. (Think Mexican food.😍)
How to Grill Pineapple
- Prep – Cut off the top and bottom. Lay the pineapple on its side and slice off the top and bottom of the fruit. This gets rid of the big spiky fronds and creates a stable cutting base.
- Trim off the rind. Set the pineapple upright. Work your way around the pineapple, cutting off the rind in strips. Cut deep enough to remove the eyes, but save as much of the flesh as possible. After you’re done, trim off any eyes or bits of rind you may have missed. (Photo 1)
- Slice – With the pineapple still upright, slice it straight down the middle into halves. Then lay each half cut-side down on your cutting board and slice them in half again to make four quarters. (Photo 2)
- Remove the Core – Trim out the core. Lay one-quarter on the cutting board like a wedge. Cut into the wedge at an angle to slice out the tough inner core. Repeat with the remaining pineapple. Place on a baking tray or pan in a single layer.
- Preheat your grill to medium-high heat (375-450℉/190-230℃).
Prep Dry Rub
- Mix – In a small bowl, thoroughly mix brown sugar, cinnamon, allspice, salt, and chili powder, making sure there are no clumps. (Photo 3)
- Brush the pineapple wedges with the cinnamon sugar rub, making sure every inch of the pineapple is covered with the spice mixture. (Photo 4)
Grill and Serve
- Grill – Cook the pineapple wedges on the grill for 3-4 minutes per side or until nice char marks appear and the pineapple is slightly caramelized. Use a spatula to flip the pineapple over to prevent breaking. (Photos 5-6)
- Serve – Remove the pineapple wedges from the grill and let them cool for 3-5 minutes before serving.
- A sprinkle of coarse sea salt on top of the grilled pineapple is the perfect finishing touch. It complements the brown sugar glaze to create a tasty, salted caramel treat!
- A simple scoop of vanilla ice cream and a drizzle of honey over the grilled pineapple makes an easy yet fancy last course. Or serve it with fresh raspberries and sprigs of mint for a lighter option.
- Replace the brown sugar with a natural sweetener such as honey to add earthy, fruity tones to the pineapple.
Tips and Tricks
- Choose a pineapple that is firm but slightly soft to the touch and sweet smelling. The pineapple should be golden in color with a fresh, green stem. Avoid pineapples that look greenish since they are likely, not ripe.
- If the pineapple starts sticking to the grill, spray it with some cooking spray or brush it with olive oil. Alternatively, you can use a touch of canola oil spray right on the pineapple to keep it from sticking.
- Marinating the pineapple brings out even more of its delectable flavors! Put all the ingredients in a plastic zipper bag and shake to coat the pineapple evenly. Marinate for at least 30 minutes before grilling, and prepare your taste buds to be amazed!
This recipe is great because there are a lot of time-saving options! You can peel and cut the pineapple a couple of days ahead and store it in an airtight container in the fridge.
Then marinate the pineapple in the glaze earlier in the day and pop it on the grill before serving. Easy-peasy!
Serving and Storage Instructions
Leftover grilled pineapple will stay fresh in the fridge for up to 3 days when stored in an airtight container. It’s delicious served chilled, as a snack or on a salad. If you prefer it warm, pop it in the microwave for 15 seconds.
If the dinner party is coming up, and your pineapple still looks greenish. Try placing the pineapple in a paper bag with fruits that produce ethylene, such as bananas, peaches, apples, or tomatoes. Fold the top of the bag over and leave it on the counter. The pineapple should ripen in a day or two.
Yes! If grilling outside isn’t possible, you can broil the pineapple in your oven with similar results. Line a baking sheet with foil and broil for 4-5 minutes until the pineapple starts browning. Turn it over and broil it for 4-5 minutes on the other side. Alternatively, you can use a grill pan to cook the pineapple if you prefer a stovetop option.
The great news is no! Since no water or oil is involved in the process, the nutritional value of pineapple doesn’t change when you grill it.
What to Serve With Grilled Pineapple
Grilled pineapple complements most BBQ dishes beautifully! You can serve it as a side next to smoked turkey wings or smoked lobster tail for something truly decadent. Or pair it with grilled boneless chicken thighs and grilled onions for a lighter meal option.
More Fabulous Fruit and Veggie Recipes to Try
- Grilled Plantains
- Smoked Asparagus
- Grilled Onions
- Smoked Baked Potatoes
Quick, easy, and bursting with color and flavor, grilled pineapple will be the star of your next cookout! Are you in the mood for more unique and easy grilled side dishes? Follow me on IG for more delicious ideas!
- 1 whole pineapple
- ½ cup (107g) brown sugar
- 2 teaspoons (6g) ground cinnamon
- 1 teaspoon (3g) allspice
- ½ teaspoon (3.5g) salt
- ½ teaspoon (1g) chili powder
- Cut off the top and bottom. Put the pineapple on its side and slice the top and bottom of the fruit off. This gets rid of the big spiky fronds and creates a stable cutting base.
- Trim off the rind and set the pineapple upright. Working your way around the pineapple, cut off the rind in strips. Cut deep enough to remove the eyes, but save as much of the flesh as possible. After you're done, trim off any eyes or bits of rind you may have missed.
- With the pineapple still upright, slice it straight down the middle into halves.
- Then lay each half cut-side down on your cutting board and slice them in half again to make four quarters.
- Remove the core by laying one pineapple quarter on the cutting board like a wedge. Cut into the wedge at an angle to slice out the tough inner core. Repeat with the remaining pineapple quarters. Place on a baking tray or pan in a single layer.
- Preheat your grill to medium-high heat. (375-450℉/190-230℃)
- In a small bowl, thoroughly mix brown sugar, cinnamon, allspice, salt, and chili powder, making sure there are no clumps.
- Brush the pineapple wedges with the cinnamon-sugar rub, ensuring every inch of the pineapple is covered with the spice mixture.
- Cook the pineapple wedges on the grill for 3-4 minutes per side or until nice char marks appear and the pineapple is slightly caramelized. Use a spatula to flip the pineapple over to prevent breaking.
- Remove the pineapple wedges from the grill and let them cool slightly for 3-5 minutes before serving.
- Serve as a side or with vanilla ice cream for a decadent dessert. Enjoy!
- Choose a ripe pineapple, firm but slightly soft to the touch and sweet smelling.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.