Fire up the grill for this Grilled Pineapple—tender rings of pineapple kissed with smoky char and a honey-cinnamon glaze.
Juicy, fragrant, and effortlessly simple, it’s the ultimate summer side or dessert that elevates any cookout.
Why You’ll Love This Recipe
Natural Caramelization: Grill heat brings out the pineapple’s sugars for rich, golden sear marks.
Quick & Easy: Prep takes just minutes; cook time is under 10 minutes total.
Versatile Serving: Perfect alongside grilled meats, atop ice cream, or as a fresh salsa component.
Crowd-Pleaser: Bright, tropical flavor appeals to all ages.
Make-Ahead Friendly: Prepare the glaze in advance for even faster assembly.
What You’ll Need (Ingredient Highlights)
Pineapple: Fresh, ripe—cut into rings or spears for even grilling
Oil: Neutral oil (canola or vegetable) to prevent sticking
Glaze: Honey (or maple syrup) mixed with ground cinnamon and a pinch of salt
Optional Toast: Coconut flakes or chopped mint for garnish
Pro Tips Before You Start
Hot Grill: Preheat to medium-high so the pineapple caramelizes without overcooking.
Dry Fruit: Pat pineapple dry after slicing to help the glaze stick and prevent steaming.
Even Slices: Cut uniform 1/2″–3/4″ slices for consistent cook time.
Oil the Grates: Brush grates with oil or use a grill mat to avoid fruit sticking.
Timing Is Key: Grill 3–4 minutes per side—longer for deeper char, shorter for firmer fruit.
How to Make Grilled Pineapple
Slice and pat dry. Brush both sides lightly with oil.
Glaze & Grill
Whisk honey, cinnamon, and salt.
Place pineapple on the hot grill. After 2 minutes, brush with glaze and flip.
Finish & Serve
Grill 1–2 minutes more until char marks deepen.
Transfer to a platter, drizzle with any remaining glaze, and garnish.
What to Serve With
Vanilla Ice Cream: The classic hot-and-cold contrast.
Grilled Chicken or Pork: Complements smoky, savory proteins.
Coconut Rice: Amp up the tropical vibe.
Fresh Salsa: Mango or avocado salsa for a bright side.
Variations & Substitutions
Spice Up: Add a pinch of cayenne to the glaze for heat.
Citrus Glaze: Swap honey for orange marmalade.
Boozy Twist: Brush with rum or tequila before grilling.
Herb Infusion: Sprinkle chopped mint or basil just before serving.
Make-Ahead & Storage Tips
Prep Ahead: Make the glaze up to 24 hours in advance; store in the fridge.
Refrigerate: Store leftover grilled pineapple in an airtight container up to 3 days.
Reheat: Warm briefly on the grill or in a hot skillet to revive caramelization.
FAQs
Can I use canned pineapple?
Fresh is best—canned tends to be too soft and sugary.
How do I prevent sticking?
Pat dry, oil both fruit and grates, and resist flipping until grill marks form.
What if my pineapple is underripe?
Marinate slices in the glaze for 30 minutes to add sweetness.
Can I bake instead of grill?
Yes—roast at 425°F on a baking sheet for 8–10 minutes, flipping halfway.
How do I get even char?
Use direct heat and avoid overcrowding the grill.
Is this vegan?
Use maple syrup instead of honey to keep it plant-based.
Can I grill on a gas grill?
Absolutely—just preheat and follow the same timing.
Final Thoughts
This Grilled Pineapple is the simplest way to add a tropical twist to any meal.
With its sweet-charred edges and warm, cinnamon-honey glaze, it’s a spotlight-stealing side or dessert that’s as quick to make as it is delightful to eat—your guests will be asking for seconds!
