Grilled Pineapple Recipe

Prepare the pineapple

Trim the top and bottom of the pineapple with a sharp chef's knife. Stand the pineapple upright and slice off the skin in vertical strips, removing most of the eyes. Cut the pineapple lengthwise into quarters, then trim out the core from each quarter. Slice each quarter into 3/4-inch (about 2 cm) thick planks or into 1-inch rings, depending on preference. Pat the slices dry with paper towels so they will caramelize evenly.

Make the glaze

In a small saucepan over low heat, melt the unsalted butter with the granulated sugar, stirring until the sugar begins to dissolve (about 1–2 minutes). Remove from heat and stir in the lime juice, vanilla extract, ground cinnamon, and kosher salt until combined. Keep warm.

Preheat a grill or grill pan to medium-high heat (about 375–425°F / 190–220°C). Oil the grill grates lightly or brush the pineapple slices with a little melted butter from the glaze to prevent sticking.

Place the pineapple slices directly on the hot grill in a single layer. Grill for 2–3 minutes without moving, until grill marks form and caramelization begins. Brush the exposed side generously with the glaze, flip the slices, and grill the second side for another 2–3 minutes, brushing with more glaze. Total cooking time per side may vary slightly depending on thickness and heat; aim for golden-brown char marks and softened pineapple but not mushy.

If using thicker rings or pieces, cook an additional 1–2 minutes per side. Transfer grilled pineapple to a platter and spoon any remaining glaze from the pan over the top.

Serve warm. Optionally top each portion with a scoop of vanilla ice cream, a sprinkle of toasted coconut flakes, and a few mint leaves. A final squeeze of fresh lime juice brightens the flavors.

Leftovers can be refrigerated in an airtight container for up to 3 days; reheat briefly on the grill or in a skillet to refresh caramelization before serving.