Brown Sugar Grilled Pineapple

I have to confess: I make this recipe dangerously often. Picture this — I toss a pineapple on the grill, sneak outside, and inhale that first hit of sweet, caramelized smoke like it’s a guilty pleasure. I’m not above admitting I’ve shown up to neighborhood BBQs with nothing but a platter of grilled pineapple and a smug grin. It’s goofy how something so simple — bright yellow flesh, a dusting of brown sugar, a sizzle on the grill — can turn dinner into a party. If you like sweet, slightly smoky, melt-in-your-mouth fruit with a little crunchy caramel edge, you’ll understand my obsession.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Why This Recipe is Awesome

This is one of those recipes that makes you look like you fussed, but you actually hardly did. It’s sweet and smoky, with sticky caramelized edges and a juicy, tender center. Kids love it, adults love it, and your grill will smell like a tropical vacation. It’s so easy even your oven can’t mess it up — and the texture contrast (crisp caramel rim, soft warm interior) keeps you coming back for one more slice.

Ingredients

For the Main Dish:

• 1 large ripe pineapple (about 2–3 pounds)
• 1/4 cup packed **brown sugar** (light or dark)
• 2 tbsp **unsalted butter**, melted (or coconut oil for dairy-free)
• 1 tbsp fresh **lime juice**
• 1/4 tsp fine **salt**
• 1/4 tsp ground **cinnamon** (optional, but delicious)
• 2–3 wooden skewers (if you want finger-friendly slices)

For the Sauce / Garnish (if applicable):

• Vanilla ice cream or plain yogurt, for serving (optional)
• Fresh **mint** or chopped **toasted coconut**, for garnish (optional)
• Optional drizzle: 1 tbsp dark rum warmed and mixed with 1 tbsp extra brown sugar (flambe carefully!)

How I Make It

Step 1:

Trim the pineapple: slice off the crown and base, then stand it upright and slice away the skin in vertical strips. Cut the fruit into 6–8 thick rings or into long wedges — I like rings for that pretty grill-mark look. If you use rings, remove the core with a small biscuit cutter or paring knife. In a bowl, whisk together 1/4 cup brown sugar, 2 tbsp melted butter, 1 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp cinnamon until syrupy. The sugar should look glossy and smell warmly sweet — that aroma is your first reward.

Step 2:

Preheat your grill to medium-high, about 425°F. If you’re using a grill pan, heat it over medium-high heat on the stove; if you prefer the oven, set your broiler to high. Pat the pineapple dry with a paper towel — moisture fights caramelization — then brush both sides generously with the brown sugar glaze. You want a sticky coating that will melt into caramel when it hits heat.

Step 3:

Place the pineapple on the hot grill or grill pan. Listen for the satisfying sizzle as the glaze meets the grate — music, honestly. Grill for about 3–4 minutes without moving, so you get deep grill marks and the sugar starts to caramelize. Flip and grill the other side for another 3–4 minutes. If you see flames licking the fruit from drips, move slices to a cooler zone — you want golden caramel, not ash.

Step 4:

Watch for visual cues: the edges should turn a deep golden-brown and the sugar should bubble and smell rich and toasty. The center stays juicy and tender — press lightly with a spatula; it should yield but not collapse. If your slices are thick, add an extra minute per side. If you broil, pop them under the broiler for 2–3 minutes per side and watch closely — broilers go from beautiful to burned in seconds.

Step 5:

Transfer the pineapple to a platter and let it rest for a minute so the caramel sets slightly. Sprinkle with fresh **mint** or **toasted coconut**, and serve warm with a scoop of vanilla ice cream or a dollop of plain yogurt. If you’re feeling cheeky, drizzle the warmed rum mixture over the top and light it briefly for a dramatic, boozy finish — just be careful and have a lid handy to snuff flames.

Pro Tips

• Use a ripe pineapple (slightly soft at the base, sweet aroma) for the best flavor. Too green and it tastes starchy; too soft and it won’t hold shape.
• Pat slices dry before glazing; moisture prevents proper caramelization.
• If your grill has hot spots, work in batches and rotate the pineapple for even color.
• For a dairy-free version, swap the butter for melted coconut oil — the tropical flavor plays beautifully with pineapple.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• If you don’t have fresh pineapple, use canned slices in juice — drain and pat dry. Flavor will be slightly less bright.
• Swap butter for coconut oil for a dairy-free twist; expect a hint of coconut flavor.
• Try brown sugar alternatives: coconut sugar works but caramelizes a bit differently (darker, less sticky).
• Gluten-free friendly — this recipe contains no gluten unless you add a topping that does.

Variations & Tips

• Spicy twist: add a pinch of cayenne to the glaze for a smoky, spicy-sweet bite.
• Kid-friendly: skip the rum and add a drizzle of honey or maple syrup instead.
• Herbed: mix chopped basil or cilantro into the garnish for a fresh, unexpected note.
• Cheesy: serve wedges with a sprinkle of cotija or feta for a salty contrast.
• Skewer kebabs: alternate pineapple with shrimp or chicken (cook meat to safe temps) for a full meal.
• Creative twist: toss grilled pineapple into a salad with arugula, avocado, and a lime vinaigrette.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Grill the pineapple, cool to room temperature, then store in an airtight container in the fridge up to 48 hours. Reheat briefly under the broiler or on a hot skillet for 1–2 minutes per side to revive the caramelization.

Can I double the recipe?

Sure thing. Grill in batches to avoid overcrowding. If you use a gas grill, turn off one burner and move finished slices to the cooler side to keep warm without burning.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1.5 tbsp instead of 2 tbsp) and expect a slightly different mouthfeel.

How do I know it’s done?

Look for deep golden-brown, caramelized edges and a bubbly, sticky surface. The pineapple should feel tender when pressed and smell toasty-sweet.

What if I don’t have ingredient X?

Swap brown sugar for coconut sugar or dark granulated sugar. No lime? Use a splash of orange juice or a tiny bit of white vinegar to brighten the flavor.

How I Like to Serve It

I love this as a simple dessert with a scoop of cold vanilla ice cream and a sprinkle of toasted coconut — the contrast of hot and cold makes me sigh. For a savory route, serve alongside grilled chicken or fish to add a sweet counterpoint. At summer parties I arrange wedges on a big wooden board with skewers, mint, and a small bowl of chili-lime salt for dipping. It works for a lazy weeknight and it absolutely shines at weekend BBQs.

Notes

• Store leftover grilled pineapple in the refrigerator up to 48 hours. Reheat briefly to refresh caramelization.
• If you grill with meat on the same skewer, ensure poultry reaches 165°F and pork reaches 145°F with a rest time.

Final Thoughts

Closing: Go light that grill and treat yourself — this brown sugar grilled pineapple will make your kitchen smell like summer and your guests think you nailed it (even if you did almost nothing).