Grilled Pineapple With Caramelized Edges (Easy)

Grilled pineapple needs little more than fruit, a hot grill and about 15 minutes. Thick rings hit high heat for a few minutes per side, and the natural sugars caramelize into sticky, golden edges with a hint of smoke. Serve it as an easy grill dessert, pile it on burgers, or eat it straight off the plate.

Ingredients

**For the pineapple:**

• 1 large ripe pineapple, peeled, cored, and cut into 1/2-inch rings (about 8–10 rings)
• 2 tablespoons melted coconut oil or neutral cooking oil

**For the glaze (optional but worth it):**

• 2 tablespoons honey or maple syrup
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• Pinch of salt

Choose a ripe pineapple: it should give slightly when pressed near the base and smell sweet at the stem end. Under-ripe pineapple tastes sour even after grilling.

How to Grill Pineapple Rings

1. Heat the grill. Preheat to medium-high, around 400–450°F. Clean the grates well and oil them lightly, because pineapple sticks to dirty grates fast.
2. Mix the glaze. If using, stir together the honey, brown sugar, cinnamon, and salt in a small bowl until combined. Set aside.
3. Brush the rings. Pat the pineapple rings dry with a paper towel, since removing surface moisture helps them sear instead of steam. Brush both sides lightly with oil.
4. Grill the first side. Place the rings directly on the grates. Let them cook undisturbed for 3–4 minutes until distinct grill marks appear and the edges start turning deep amber. Resist the urge to move them early.
5. Flip and glaze. Turn each ring with tongs. If using the glaze, brush a thin layer onto the grilled side immediately so the residual heat melts it into the surface. Grill the second side for another 3–4 minutes until caramelized and slightly softened but not mushy.
6. Rest briefly. Transfer to a cutting board and let them cool for 2 minutes. The sugars are extremely hot right off the grill.

Total time is about 15 minutes including prep. The rings should look deeply bronzed with visible char lines, which is where the smoky-sweet flavor comes from.

Keeping Pineapple From Sticking or Steaming on the Grill

Sticking and pale, watery rings have the same causes: wet fruit and dirty or cool grates. Dry the rings thoroughly before oiling, and make sure the grates are clean and fully preheated. Cut rings at least 1/2-inch thick, because thinner slices fall apart more easily.

Gas and charcoal grills both work. Gas gives more temperature control, while charcoal adds a slightly smokier flavor. Canned rings will work in a pinch if drained well and patted completely dry, but expect less caramelization because they hold more moisture and less concentrated sugar than fresh.

Honey, Brown Sugar and Spiced Versions

• **Honey grilled pineapple:** skip the brown sugar and cinnamon. Drizzle warm honey over the rings right after they come off the grill and finish with a squeeze of lime juice.
• **Brown sugar grilled pineapple:** press a thin layer of brown sugar onto each side before grilling. It creates a crackly, almost brûléed crust.
• **Sweet-heat:** add a pinch of chili powder or cayenne to the glaze. This works especially well as a taco topping.
• **Salsa:** chop leftover rings into a fresh salsa with peppers and onion.

What to Serve With Grilled Pineapple

Grilled pineapple suits a cookout as both a side and a dessert. It goes well next to grilled chicken thighs or garlic butter grilled shrimp skewers, and it pairs with other grilled fruit in a grilled peach salad with burrata. For dessert, serve it warm with ice cream or whipped cream.

Making Grilled Pineapple Ahead

Grilled pineapple is best warm, but it holds at room temperature for about an hour. You can also grill the rings a day ahead and refrigerate them, then serve cold or reheat briefly on the grill or in a skillet until just warmed through.

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