Since ancient times, the pineapple has been a symbol of friendship and hospitality. So what better way to treat guests at a barbecue than with freshly grilled pineapple? Easy to prepare and cook, pineapples are one of the few fruits that hold up well under the grill’s heat. This recipe has a semi-sweet, tangy flavor with a floral hint, and pairs well with classic barbecue fare.
Select a ripe pineapple with fresh leaves, an orange or yellow base, and a distinct pineapple smell for the best grilled pineapple. Slicing it into large wedges ensures it cooks evenly but doesn’t fall through the grill’s grate. The fruit softens and becomes golden as it cooks, while the sugars of the sweet glaze caramelize wonderfully.
Pineapple is surprisingly versatile, and there are many ways to add flavor to the tropical fruit’s sweet and tart taste. Dark maple syrup and brown sugar glazes are common, but this recipe opts for a brighter taste, pairing honey with rum, lime juice, and rosemary. While you can infuse it for just an hour or two, preparing it the night before really marries the flavors. The rum is optional if you prefer to avoid serving alcohol-infused food.
Serve grilled pineapple with barbecued poultry or pork or as a complement to vegetable kebabs. It’s best with boldly flavored and somewhat spicy marinades, such as Caribbean chicken and South American grilled pork ribs. There are some interesting savory flavoring options for darker meats that you’ll want to try as well.
“This grilled pineapple was delicious and extremely easy. The honey glaze soaked in and flavored it beautifully, and the optional rum was a nice feature. The grilled pineapple would go exceptionally well with fish, chicken, pork, or ham, and it would make a great dessert with a scoop of ice cream and caramel sauce.” —Diana Rattray
A Note From Our Recipe Tester
Ingredients
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1/4 cup honey
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2 tablespoons light rum, optional
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2 tablespoons freshly squeezed lime juice
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1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried rosemary
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1 medium fresh pineapple
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Canola oil, for the grill
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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In a small bowl, combine the honey, rum, if using, lime juice, and rosemary. Stir well to combine. Adjust the flavors with a little more honey or lime juice to taste.
Cover and let infuse at room temperature for 1 to 2 hours, or refrigerate overnight.
The Spruce Eats / Julia Hartbeck
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Cut the pineapple: Remove the top, bottom, and skin, then cut it into quarters.
The Spruce Eats / Julia Hartbeck
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Cut out the core and slice each section lengthwise into three large wedges. Avoid cutting the spears too thin.
The Spruce Eats / Julia Hartbeck
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Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Lightly oil the grate.
The Spruce Eats / Julia Hartbeck
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Brush the pineapple wedges on both sides with the honey glaze.
The Spruce Eats / Julia Hartbeck
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With the lid open, 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
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Remove from the grill and let cool for a few minutes before serving.
The Spruce Eats / Julia Hartbeck
Tips
- Wedges are ideal for grilling pineapple because it exposes a lot of flesh to the grill, ensuring it’s cooked through. Plus, these spears are very easy to cut, relying on the fruit’s natural round shape and you don’t need to core the pineapple to make rings.
- Clean the grill thoroughly to avoid transferring unwanted flavors from other foods onto the fruit.
- Cooking the pineapple over indirect heat is critical because sugar burns easily and it helps avoid charring or drying out the spears.
Recipe Variations
- You can grill a quartered pineapple, and the leaves and skin make a great table presentation. It will take about 10 to 12 minutes per side; close the grill lid so it cooks more evenly and the inner part of the fruit softens. Once cooked, cut the core off each quarter and slice it crosswise to serve.
- Use agave nectar or maple syrup instead of honey for the glaze.
- Pineapple is also excellent when basted with savory flavors. Keep the glaze simple with just two or three seasoning ingredients, such as 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 may just find a new favorite.
How to Store
- The grilled pineapple will keep well at room temperature for two to three hours. After that, refrigerate it in an airtight container for up to three days.
- Add leftover pineapple to smoothies or homemade ice cream, or chop it and use it 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 pineapple on the stovetop. For best results, use a grill plate, though a cast-iron pan will do. Keep the heat moderate, and check the pineapple often to avoid burning the sugars.
Can you grill unripe pineapple?
A pineapple that is not quite perfectly ripe will grill just fine and its tougher flesh will soften up rather nicely. However, you want to avoid eating unripe pineapple because it lacks the sweet flavor that makes the tropical fruit irresistible. Additionally, the unripened fruit contains higher concentrations of a chemical called bromelain that may cause a burning sensation in the mouth.
