Grilled Pineapple is honestly the kind of treat that makes you wonder why you ever bothered with plain fruit salads. Ever had a barbecue where folks seem bored after burgers? That’s when I bring out the pineapple. People suddenly perk up. But let’s be real, if you just slap slices on the grill and hope for the best, they can burn or get that weird mushy texture. This post is my roadmap for avoiding underwhelming pineapple and going straight for the five-star kind, even if you’ve never done this before. So, if you’re looking to turn basic fruit into something with caramel-y sweet fireworks, let’s dive in.
Picking a Good Pineapple
I won’t kid you – choosing the perfect pineapple is half the battle. I used to stand confused in the produce aisle, poking pineapples like I had any clue. You want one that smells floral and sweet at the bottom, not like vinegar (yikes, learned that lesson). The leaves should be green, not brown or dry. A little give when you squeeze it, but it shouldn’t feel mushy. Oh, and avoid those that look all dried out or have weird soft spots.
Sometimes the skin has a golden tint, sometimes it’s more green. Don’t stress too much over color. The real secret? Smell and touch. If the bottom smells like a tropical vacation, you’re good. It’s really that easy – don’t overthink it.
One more tip! If you gently pull on a leaf and it comes out with a little tug, that’s golden. Not an exact science, but it’s how my grandma picked hers and her grilled pineapple was always fire. 
How to Grill Pineapple
Okay, here’s my fast-and-loose approach (really not rocket science). Chop off the top and bottom, then stand that spiky boy upright. Slice the skin off in strips, working your way around. Take off the “eyes” with a small knife if you want to get fancy, but I usually don’t bother.
Now slice into rings or spears. I vote for spears. Easier to flip, less likely to fall through the grill grates. If you like rings, grab a corer – they’re nifty but honestly not necessary.
Medium heat is best for grilling pineapple. Too hot and you’ll char the outside to a crisp before the insides caramelize. Lightly oil the grill grates or brush the fruit with a smidge of oil, just so it doesn’t get stuck. Lay your pineapple spears on, don’t crowd ‘em. Flip after 2-3 minutes – you want light grill marks, not ash. Give the other side the same treatment. That’s basically it! Smell that? Caramel magic. 
Tips for Grilling the Best Pineapple
Don’t rush it – slow and steady is key. Crank it high and you’ll literally torch the sugar right off. Trust me, that’s a sticky mess nobody wants.
Coat the pineapple with a thin swipe of brown sugar, honey, or even maple syrup before it hits the fire. The sugars caramelize and that’s what makes it taste all fancy. If you’re feeling adventurous, a sprinkle of cinnamon wakes the whole thing up.
Want to guess my favorite trick? Sprinkle with a pinch of sea salt after grilling. Sounds weird until you taste it, but the sweet-salty combo is the dream team.
“I tried your grilled pineapple trick at my last party and even my skeptical uncle was hooked. Gone in five minutes flat. Thanks for the tip!” – Jenny K.
Variations of Glaze
Glazed pineapple is basically the show-off version. My go-to basic: Melt some butter, brown sugar, and cinnamon – brush it on before grilling. Crazy easy.
For a tropical twist, add a little spiced rum or coconut milk into your glaze. If you like a little zip, a squeeze of fresh lime over the grilled bits adds a bright pop. Sometimes I even mix in a dash of chili powder (I know, wild) but it’s shockingly good.
You can also use maple syrup instead of honey, or toss in some vanilla extract for a deeper flavor. There’s no wrong glaze really, just toss what you like together and brush it on as you go. That’s half the fun.
What to Serve with Grilled Pineapple
You can pretty much throw grilled pineapple on or next to anything, but here are a few crowd-pleasers:
- Vanilla ice cream, for an easy dessert that looks way fancier than it is.
- As a topping for burgers – especially with a little grilled ham or bacon. Trust me, you’ll thank me later.
- On chicken or pork tacos, for a tangy-sweet bite (my go-to for leftovers).
- Chilled on cottage cheese, sounds weird but don’t knock it till you’ve tried it.
I’ve even gone rogue and chopped it into salsa or just eaten it straight off the grill because some days you can’t wait. That’s how good it is.
Common Questions
How do I store leftovers?
Keep leftover grilled pineapple in a sealed container in the fridge. It’ll last two to three days but good luck having any left.
Can I make this without a grill?
Sure can. Just use a grill pan on the stove. Same rules for heat and flipping apply.
Do I have to use a glaze?
No, plain grilled pineapple is still delicious, but don’t skip the sea salt suggestion. Seriously.
What kind of grill works best?
You can use gas, charcoal, or even a panini press in a pinch. Charcoal gives a smokier flavor but all of them work.
Is there a way to prep ahead?
Absolutely. Cut the pineapple and make the glaze early. Just don’t glaze until you’re grilling, or it’ll get soggy.
Why You’ll Love Making Grilled Pineapple
So if you want a quick way to look like you know what you’re doing, grilled pineapple is your answer. You don’t need any chef skills. Just a good pineapple, some fire, and five minutes of courage. I hope you try my favorite twists, and don’t forget to check out Grilled Pineapple with Brown Sugar and Sea Salt – Hey Grill, Hey or get inspired by this sweet spin on Brazilian Grilled Pineapple Recipe if you want to branch out. Let me know what you think, and hey, don’t blame me if you never look at regular pineapple the same way again.
Grilled Pineapple
Ingredients
Method
- Start by cutting off the top and bottom of the pineapple and stand it upright.
- Slice the skin off in strips and remove the eyes with a small knife if desired.
- Cut the pineapple into spears or rings.
- Preheat the grill to medium heat.
- Lightly oil the grill grates with olive oil or brush the pineapple spears with oil.
- Place the pineapple on the grill, ensuring they are not crowded.
- Grill for 2-3 minutes on each side until light grill marks appear.
- Optionally, brush the pineapple with the glaze just before grilling.
- Once grilled, sprinkle with sea salt and enjoy.
