I was in Maui, nearing the end of a long-awaited beach vacation, when I met Mr. Hōkū, a retired street vendor who now volunteered at a tiny fruit co-op tucked between the coastal roads and banana groves.
He wore flip-flops so worn they flapped with every step and had the kind of sun-kissed skin and quiet confidence only time and trade could give. He handed me a slice of grilled pineapple straight from a smoky old hibachi, and the taste stopped me mid-bite. It wasn’t just the pineapple—it was the way the brown sugar caramelized into a golden crust, the faint whisper of cinnamon dancing with the char.
Back at home, weeks later, I couldn’t shake the memory. So one Sunday, with my daughter home for the weekend and my grandson bouncing around the kitchen like a puppy in sneakers, I decided to recreate it for our backyard barbecue. We didn’t have Hawaiian breezes, but the laughter was loud, and the grill was hot.
I prepped the pineapple while telling them about Mr. Hōkū, and my daughter, amused, added a splash of lime zest to the sugar mix. My grandson dubbed it “candy from the grill.” By the time we sat down, our plates carried sunshine—sticky, spiced, and slightly charred. That moment stitched together generations with the help of fruit, fire, and a few simple ingredients.
Short Description
Grilled pineapple slices coated in brown sugar, cinnamon, and butter, then charred to sweet, smoky perfection. A quick and healthy dessert, perfect for summer cookouts or anytime grilling.
Key Ingredients
- 1 fresh pineapple, peeled and cut into rings or spears
- 2 tbsp brown sugar (or coconut sugar for a lighter option)
- 1 tsp cinnamon
- 1 tbsp melted butter (or coconut oil for a dairy-free version)
- Optional for serving: Lime zest, chili powder, or vanilla ice cream
Tools Needed
- Sharp knife
- Cutting board
- Small mixing bowl
- Pastry brush
- Grill, grill pan, or broiler
- Tongs
Cooking Instructions
Step 1: Prep the Pineapple
Cut your pineapple into ½-inch thick rings or long spears. Pat them dry with a paper towel—excess moisture prevents that golden char.
Step 2: Coat with Spiced Sugar
In a small bowl, mix brown sugar and cinnamon. Brush each slice of pineapple with melted butter or coconut oil, then generously sprinkle both sides with the cinnamon-sugar blend.
Step 3: Grill to Caramelized Perfection
Preheat your grill or grill pan to medium-high heat. Place the coated pineapple directly on the grate and cook for 2–3 minutes per side. You’re looking for deep golden grill marks and melted sugar that bubbles slightly.
No grill? A broiler works great too. Just line a tray with foil and broil pineapple 4–5 inches from the heat source for about 4 minutes per side.
Step 4: Serve & Sizzle!
Serve warm, as is—or dress it up:
– With vanilla ice cream for a hot-and-cold contrast
– A pinch of lime zest for freshness
– A dusting of chili powder for a subtle kick
Why You’ll Love This Recipe
– Naturally sweet and low in processed ingredients
– Ready in under 15 minutes
– Uses minimal tools and pantry staples
– A healthier dessert or side that pairs beautifully with grilled mains
– Versatile flavors—easy to dress up or keep simple
– Kid-friendly, adult-approved
Mistakes to Avoid & Solutions
1. Not drying the pineapple
Problem: Excess moisture prevents caramelization.
Fix: Always pat slices dry before coating them.
2. Skipping the butter or oil
Problem: The sugar won’t stick well, and slices may burn instead of caramelize.
Fix: Use a light brush of melted butter or oil before adding sugar.
3. Uneven grill heat
Problem: Burnt spots or undercooked sides.
Fix: Make sure your grill is evenly preheated and avoid placing slices directly over flare-ups.
4. Overcrowding the grill
Problem: Steamed, soggy pineapple.
Fix: Leave space between each piece so the heat can circulate properly.
5. Using canned pineapple
Problem: It’s too soft and often too wet.
Fix: Fresh pineapple holds up much better for grilling.
Serving and Pairing Suggestions
Grilled pineapple is wonderfully versatile. Try it:
With grilled meats like pork chops, chicken, or shrimp skewers
As a dessert topped with vanilla or coconut ice cream
On a fruit platter for a summer brunch or BBQ
In tacos with shredded pork or grilled tofu
With a rum glaze or drizzle of honey for a tropical flair
Perfect for serving family-style, buffet-style at gatherings, or plated individually with flair.
Storage and Reheating Tips
To store: Place leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Use a skillet over medium heat to warm and slightly re-caramelize. Avoid microwaving—it softens the texture too much.
To freeze: Lay grilled slices flat in a freezer bag and freeze for up to 2 months. Thaw and reheat on the stove or under the broiler.
FAQs
1. Can I use canned pineapple instead of fresh?
It’s not recommended—canned pineapple is softer and too watery for grilling. Fresh holds up better.
2. What if I don’t have a grill?
Use a grill pan or broiler. Both work well, just watch closely to avoid burning.
3. Can I make this ahead of time?
Yes! You can grill it earlier in the day and warm it gently before serving. It still tastes amazing.
4. What sugar works best for this?
Brown sugar gives the richest caramel flavor. Coconut sugar is a great alternative for a lower glycemic option.
5. Can I make it spicy?
Absolutely—add a pinch of chili powder or cayenne to the sugar mix or sprinkle on just before serving.
Tips & Tricks
Choose a ripe pineapple—it should smell sweet and have a slight give when pressed.
Use spears instead of rings for easier flipping and even charring.
Add a pinch of sea salt before grilling to enhance the sweetness.
If using a broiler, line your tray with foil for easy cleanup.
Want deeper caramelization? Add a touch of molasses to the sugar mix.
Recipe Variations
1. Coconut-Lime Grilled Pineapple
Swap brown sugar for coconut sugar. Add ½ tsp lime zest to the sugar mix. Brush with coconut oil instead of butter. Finish with more zest before serving for a zesty-tropical bite.
2. Spicy-Smoky Pineapple Bites
Add ¼ tsp smoked paprika and a dash of cayenne to the sugar mix. Grill as directed. Serve with a drizzle of honey and crushed red pepper flakes for bold flavor.
3. Boozy Pineapple Dessert
After grilling, drizzle with a splash of dark rum or a rum-butter sauce. Serve over vanilla ice cream for a grown-up dessert.
4. Dessert Kabobs
Cut pineapple into chunks and skewer with strawberries and marshmallows. Grill briefly until toasted and caramelized. Fun for kids and perfect for parties!
Final Thoughts
That backyard afternoon felt fuller than any planned holiday meal. Maybe it was the sticky fingers, or the way everyone kept reaching for just one more piece. I could hear my grandson giggling while licking the cinnamon sugar from his palms, and my daughter asking if we could try it with peaches next time.
We ended the evening on the porch with leftover pineapple over melting scoops of vanilla, watching the sky fade into soft gold. Recipes like this one don’t just satisfy your sweet tooth—they have a way of turning an ordinary Sunday into a lasting memory.
Brown Sugar Grilled Pineapple
Print ThisIngredients
- 1 fresh pineapple, peeled and cut into rings or spears
- 2 tbsp brown sugar (or coconut sugar for a lighter option)
- 1 tsp cinnamon
- 1 tbsp melted butter (or coconut oil for a dairy-free version)
- Optional for serving: Lime zest, chili powder, or vanilla ice cream
Instructions
Step 1: Prep the Pineapple
Slice pineapple into ½-inch rings or spears. Pat dry with paper towels to help them caramelize.
Step 2: Coat with Spiced Sugar
Mix brown sugar and cinnamon. Brush pineapple with melted butter or coconut oil, then coat both sides with the sugar mix.
Step 3: Grill to Caramelized Perfection
Heat grill or grill pan to medium-high. Grill pineapple 2–3 minutes per side until grill marks form and sugar bubbles.
No grill? Broil on foil-lined tray, 4–5 inches from heat, about 4 minutes per side.
Step 4: Serve & Sizzle!
Serve warm, plain or with:
– Vanilla ice cream
– Lime zest
– Chili powder for a sweet-spicy finish
