Grilled pineapple recipe

Grilled pineapple recipe

Grilled pineapple recipe
nutritional information (per serving)

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nutritional information
Servings: 6
amount per serving
% Daily Value*
Saturated Fat 1g3%
1 mg0%
dietary fiber 0g2%
Total sugar 14g
Vitamin C 15 mg74%
Calcium 6 mg0%
iron 0 mg1 %
Potassium 45 mg1 %
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Since ancient times, the pineapple has been a symbol of friendship and hospitality. What better way to spoil your guests than with freshly grilled pineapple? Easy to prepare and cook, pineapple is one of the few fruits that handles the heat of the grill well. This recipe has a semi-sweet, tangy flavor with a floral note and pairs well with classic grilled dishes.

For the best grilled pineapple, choose a ripe pineapple with fresh leaves, an orange or yellow base, and a distinct pineapple scent. Cutting it into large chunks ensures it cooks evenly but doesn't fall through the cooking grate. The fruit becomes soft and golden as it cooks, while the sugar caramelizes beautifully in the sweet glaze.

Pineapple is surprisingly versatile, and there are many ways to enhance the tropical fruit's sweet and tart flavor. Darker maple syrup and brown icings are common, but this recipe goes for a lighter flavor and pairs honey with rum, lime juice, and rosemary. While you can only steep it for an hour or two, making it the night before really brings out the flavors. The rum is optional if you prefer to avoid serving alcoholic food.

Serve grilled pineapple with grilled poultry or pork, or as a complement to vegetable skewers. It tastes best with heavily seasoned and slightly spicy marinades, such as Caribbean chicken and South American grilled pork ribs. There are some interesting savory flavors for darker meat that you should try as well.

“This grilled pineapple was delicious and very easy. The honey glaze soaked in and gave it a wonderful flavor and the optional rum was a nice touch. The grilled pineapple was a great pairing with fish, chicken, pork or ham and was a great dish a great dessert with a scoop of ice cream and caramel sauce. – Diana Rattray

  • 1/4 Cup Honey

  • 2 tablespoon Light rumOptional

  • 2 tablespoon Freshly squeezed lime juice

  • 1 tablespoon finely chopped fresh rosemaryor 1 teaspoon dried rosemary

  • 1 Middle fresh pineapple

  • rapeseed oil, for the grill

  1. Gather the ingredients.

    The spruce eats / Julia Hartbeck

  2. In a small bowl, combine honey, rum (if using), lime juice, and rosemary. Stir well to combine. Adjust the flavors with a little more honey or lime juice, depending on your taste.

    Cover and let sit at room temperature for 1 to 2 hours or in the refrigerator overnight.

    The spruce eats / Julia Hartbeck

  3. Cut the pineapple: remove the top, bottom and skin, then cut into quarters.

    The spruce eats / Julia Hartbeck

  4. Cut out the core and slice each section lengthwise into three large columns. Avoid cutting the spears too thin.

    The spruce eats / Julia Hartbeck

  5. Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Lightly oil the grate.

    The spruce eats / Julia Hartbeck

  6. Brush the pineapple wedges on both sides with the honey glaze.

    The spruce eats / Julia Hartbeck

  7. With the lid off, grill the pineapple over indirect heat for 5 to 7 minutes on each side, brushing occasionally with more glaze, until golden and tender.

    The spruce eats / Julia Hartbeck

  8. Remove from the grill and let cool for a few minutes before serving.

    The spruce eats / Julia Hartbeck


  • Wedges are ideal for grilling pineapples as they expose a lot of the flesh to the grill, ensuring it is cooked through. Also, thanks to the fruit's natural round shape, these sticks are very easy to cut and you don't have to core the pineapple to form rings.
  • Thoroughly clean the grill to avoid transferring unwanted flavors from other foods to the fruit.
  • Cooking the pineapple over indirect heat is important because it burns the sugar easily and prevents the stalks from charring or drying out.

recipe variations

  • You can grill a quartered pineapple and the leaves and skin make a great table display. It takes about 10 to 12 minutes per side; Close the grill lid so it cooks more evenly and the inner part of the fruit softens. After cooking, core each quarter and slice crosswise to serve.
  • Use agave syrup or maple syrup for the glaze instead of honey.
  • Pineapple also tastes great when basted with savory flavors. Keep the glaze simple and only use two or three seasoning ingredients, e.g. B. Soy sauce with ground ginger or lime juice with chili powder. Pineapple also pairs well with basil, cilantro, and cardamom. Experiment with different glazes on a wedge or two, and you might just find a new favorite.

How to store it

  • Grilled pineapple keeps well at room temperature for two to three hours. Then store in an airtight container in the refrigerator for up to three days.
  • Add leftover pineapple to smoothies or homemade ice cream, or chop and use in a marinade or sweet and sour sauce.

How do I grill pineapple on the stovetop?

If the weather doesn't cooperate or you don't have a grill, you can grill pineapples on the stove. For best results, use a griddle, but a cast iron skillet will do. Keep the heat moderate and check the pineapple frequently to avoid burning the sugar.

Can you grill unripe pineapple?

A pineapple that isn't quite ripe yet grills well, and its tougher flesh will soften quite nicely. However, you should avoid consuming unripe pineapples as they lack the sweet flavor that makes the tropical fruit irresistible. In addition, the unripe fruit contains higher levels of a chemical called bromelain, which can cause a burning sensation in the mouth.

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