How to Grill Pineapple: Step-by-Step Instructions

• Pineapples are the perfect fruit to grill because they are high in sugar and caramelize nicely.
• After cutting the pineapple, cook on an oiled, medium-high grill for 2 to 3 minutes on each side.
• Grilled pineapple can be seasoned with citrus and spice or turned into an ice cream topping.
• Visit Insider’s Home & Kitchen Reference library for more stories.

Tart, sweet, and undeniably tropical, pineapple makes for a classically refreshing snack during the warmer months.

But this flavorful fruit is perhaps at its best when charred and caramelized on a hot grill, a cooking technique that infuses the pineapple with smokiness and heightens its sweetness.

If you’re new to grilling pineapple, it can seem tricky to get the right level of char without overcooking it and causing it to dry out, making a mess on your grill grates.

To help get you through the cooking process and to suggest some tasty ways to use grilled pineapple, we rounded up some helpful tips from award-winning chef David Burke of David Burke Hospitality Management.

How to make grilled pineapple

 

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In order to grill a pineapple, you’ll want to cut it into slices that lay flat, then cook it on a hot, oiled grill for only a few minutes to caramelize its natural sugars without drying it out.

How to cut and core a pineapple for grilling

Pineapple isn’t the most straightforward fruit to cut and prep, but Burke has plenty of advice to help you get your pineapple ready for the grill.

1. Cut off the crown and the bottom. Burke starts by using a sharp chef’s knife to cut off the crown (the top of the pineapple with the leaves) and the bottom. To do this, lay the pineapple on its side on a cutting board and slice it straight across the top, as close to the crown as possible. Do the same with the bottom of the fruit.

2. Cut away the skin. To remove the pineapple skin, stand the pineapple up on the cutting board so it is vertical and cut straight downwards to separate skin from fruit. Then, turn the pineapple to the next area with skin and repeat. Continue until the pineapple skin is removed.

3. Slice and core the pineapple. To get the classic ring shape associated with grilled pineapple, you’ll need to remove the core. Burke does this by “laying the pineapple on its side again and cutting across it [with a chef’s knife] to create 1-inch-thick slices.” You can then remove the core from each slice with a pairing knife of small pastry cutter.

Instructions

Grilling the pineapple just right is key to getting a juicy, caramelized, and slightly charred result.

1. Marinate the pineapple. This step is optional. Marinating the pineapple helps infuse the fruit with flavor before putting it on the grill. Try soaking it in a marinade overnight. Burke likes to use root beer or ginger ale, and he presses spices (like black peppercorns and Cajun seasoning) onto the marinated pineapple before placing it on the grill.

2. Oil the grates. Rub oil directly onto the grill grate before heating it to high, at around 500 degrees Fahrenheit. Because pineapple slices have substantial moisture, they can stick to the grates of the grill easily. The best way to prevent this is with a high heat neutral oil, like canola, grapeseed, or vegetable.

3. Char the pineapple on each side. Use tongs to place the pineapple slices on the grill grate and grill the pineapple for 2 to 3 minutes per side, until charred and grill marks appear. This small amount of time allows the pineapple to caramelize without drying out or burning.

4. Remove the pineapple and allow it to cool. Using tongs, pull the pineapple off of the grill and place it on a plate or cutting board. Allow it to cool until it can be comfortably handled.

Flavor variations 

 

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Plain grilled pineapple is a great addition to burgers or salsas, but when it comes to flavor options for grilled pineapple, you’re only limited by your imagination. To get you started, we’ve got a few tried-and-true ideas: 

• Make a pineapple baste out of soda, ketchup, and honey. If you use soda to marinate your pineapple before grilling, Burke suggests that you boil down the leftover marinade for about 5 minutes, then add 1 tablespoon of honey and 1 tablespoon of ketchup per can of soda you used. That liquid can be used to baste the pineapple slices while they’re on the grill, and it will enrich them with sweet, tangy, and aromatic flavor dimensions.
• Season with lime and Tajin. Add a bit of citrusy zing and spice to your grilled pineapple with this popular Mexican seasoning. Right after removing the pineapple from the grill, squeeze some fresh lime juice to taste over the slices. Then, sprinkle the pineapple with Tajin (a spice blend made with hot peppers, dehydrated lime, and salt) and use your fingers to distribute the Tajin evenly.
• Put a dessert spin on grilled pineapple with brown sugar and cinnamon. To make a sweet glaze for grilled pineapple, mix ½ cup brown sugar, 1 teaspoon cinnamon, and ½ cup melted butter. Use this mixture to baste the pineapple with a pastry brush as it’s cooking on the grill. Serve with vanilla ice cream and chopped up toasted nuts.

Insider’s takeaway 

Grilling sliced pineapple for 1 to 2 minutes on each side results in a sweet, smoky, and tangy treat that can be paired with barbecue, added to cocktails, served with ice cream — the possibilities are endless.

Pineapple can be grilled right before eating, or you can cook it ahead of time and keep it in an air-tight container in the fridge; it’ll stay good for 3 to 4 days.