Grilled Pineapple

There are a few foods that instantly make dinner feel like summer, and grilled pineapple is high on that list. It goes from “just fruit” to smoky, glossy, and lightly charred in minutes, and everyone magically wanders into the kitchen asking what smells so good.

I keep this one super simple: thick slices, brown sugar rubbed on (so it melts into a little caramel coating), and flaky sea salt at the end. That salt is not optional in my house. It makes the pineapple taste sweeter and more pineapple-y, if that makes sense!

And once you’ve got it, you can take it in a bunch of directions: dessert with vanilla ice cream, chopped into salsa for tacos, piled on burgers, or tossed into a salad for sweet-savory crunch.

Before You Get Started

Here’s what to know before you fire up the grill so everything goes smoothly.

• Pick a ripe pineapple: Smell the base. If it smells sweet and tropical, you’re good. If it smells fermented or funky, it’s past its prime.
• Slice it thick: Aim for 1/2 to 3/4 inch slices so they don’t flop around or fall apart on the grates.
• Core choice: The core is edible, just firmer and more fibrous. If you want “dessert vibes,” remove it. If you don’t mind a little chew, leave it in.
• Oil the grates: Clean grates plus a quick oiling helps prevent sticking and keeps the pineapple intact when you flip.

How to Make Grilled Pineapple

Here’s the simple flow. You’ll be shocked how quickly it’s done!

1. Preheat The Grill

Heat the grill to medium-high. Clean the grates well and lightly oil them so the pineapple releases easily.

Pro tip: If your grill runs hot, lean closer to medium. Pineapple goes from caramelized to scorched fast.

2. Prep And Slice The Pineapple

Cut off the top and bottom, stand it up, and slice away the peel. Cut into 1/2 to 3/4-inch slices (rounds or half-moons both work).

Pro tip: If you’re doing rings and you have a pineapple corer, it makes the “pretty rounds” really easy.

3. Sugar The Pineapple

Rub brown sugar all over the slices and let them sit for at least 10 minutes. This helps the sugar dissolve a bit and cling better.

Pro tip: Put the slices on a plate or sheet pan so you don’t lose any of that sugary goodness.

4. Grill Until Charred And Tender

Grill 2 to 4 minutes per side, flipping once, until you see deep grill marks and the pineapple is golden at the edges.

Pro tip: Wait to flip until the pineapple lifts easily. If it’s sticking, it needs another 30 to 60 seconds.

5. Finish With Flaky Sea Salt

Sprinkle with flaky sea salt right when it comes off the grill so it sticks.

Pro tip: Start light. You can always add more at the table.

Grill Pan Method

No outdoor grill? Totally fine.

Heat a grill pan over medium-high heat and brush it lightly with oil. Cook the pineapple 2 to 4 minutes per side until you get good char marks, and the slices look glossy and caramelized.

Recipe Tips and Tricks

A few little details that make this come out exactly how you want it.

• Keep the slices even: Even thickness means the whole batch finishes together instead of some slices turning mushy while others are still pale.
• Don’t move them around: Let the pineapple sit so it actually sears and forms grill marks. If you fuss with it, it steams.
• Go sweet-spicy: Add a pinch of Tajín, cayenne, or chili powder before grilling for a little heat with the caramelized sugar.
• Try a warm spice: A dusting of cinnamon or nutmeg is great if you’re serving it for dessert. For a savory application, consider sprinkling the pineapple with some curry powder. The earthy, savory notes of the curry powder are really good with pineapple!
• Brush on BBQ sauce: If you’re using it with grilled chicken or pork, BBQ sauce turns it into a sticky, smoky topping situation.
• Asian flavors: If you plan on using these pineapples alongside an Asian-inspired dish, consider drizzling the pineapples with a bit of soy sauce before placing them on the grill. Sriracha is great as well. Then sprinkle with sesame seeds when they come off the grill.
• Make “cocktail pineapple”: Brush with a little coconut rum before grilling if you want a fun adult version (keep it light so it doesn’t burn).
• Meal-prep move: Grill extra, then chop and stash for quick tacos, rice bowls, or salads during the week.
• Handle gently: Those caramelized edges can make the slices more delicate, so use a wide spatula for flipping.

Serving Ideas

This is where grilled pineapple really shines. Here are my favorite ways to use it.

• Taco night: Chop it and spoon it into tacos, or make a quick Grilled Pineapple Salsa and serve with Baked Tortilla Chips!
• Easy dinner side: Serve these on their own as a side dish with savory grilled dishes like Spicy Barbecue Chicken Thighs, Grilled Pork Chops, and Spicy Grilled Shrimp.
• Crunchy slaw moment: Add chopped grilled pineapple to Pineapple Coconut Coleslaw (No-Mayo) for a super summery side.
• Seafood pairing: Chop it and serve with Shrimp Tacos for a sweet-savory topping option.
• Salads: Chop the grilled pineapple and add it to Easy Spring Mix Salad or use it as a sweet-savory topper for Spicy Grilled Chicken Salad.
• Dessert: These make an amazing dessert on their own, but you can take it up a notch with yogurt or ice cream. Consider classic vanilla, coconut, ginger, or any rum-inspired flavors!
• Topping: This is the most amazing topping for Cowboy Turkey Burgers and Grilled Hawaiian Chicken Sandwiches. I also love adding chunks of grilled pineapple to these Pepperoni, Pineapple, and Jalapeno Pizzas!
• Asian-inspired: If you are lucky enough to have leftovers, use them in some Chicken and Pineapple Fried Rice or Pineapple Chicken Stir Fry. Another option is to dice the grilled pineapple and tuck it into Poke Bowls for a juicy, tropical bite (it’s especially good with something spicy or sesame-y)!

  Storage & Reheating

  A little planning makes leftovers actually great.

  • Storage: Store in an airtight container in the fridge for 3 to 5 days.
  • Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 to 3 months (best for smoothies, salsa, or cooking).
  • Reheating: Warm in a skillet over medium heat for the best texture, or pop it on a hot grill pan for a minute per side.
  • Leftovers: Chop for salsa, fold into rice bowls, blend into smoothies, or reheat and serve with grilled meats.