I absolutely love making grilled pineapple because the heat caramelizes the natural sugars in the fruit, creating a sweet and smoky flavor that's irresistible.
ingredient
- 1 ripe pineapple
- ¼ cup unsalted butter
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt, or kosher salt
- ⅛ teaspoon ground nutmeg, optional
- olive oil, as needed for greasing
Directions
- Prepare the Pineapple – Lay the pineapple on its side on a cutting board. Slice off about ½-inch from the crown and then from the bottom of the fruit. Stand it up and trim off the thick, fibrous skin. Use a paring knife to remove any brown eyes. Cut into quarters lengthwise, then remove the core from each piece. Cut each wedge into 3 spears, twelve total.
- Alternatively, make rings by slicing crosswise into ¾-inch slice rounds. Use a 1-inch round cutter or paring knife to remove the core.
- Make the Glaze – Add the butter to a small microwave-safe bowl and heat in 30-second intervals until melted. Whisk in the brown sugar, cinnamon, salt, and nutmeg (if using). Set aside. If the glaze cools and solidifies, microwave for 10 seconds.
- Grill the Pineapple – Preheat the grill or a grill pan over medium heat. Clean the grates and grease them with olive oil. Once hot, place the spears cut-side down on the grill and lightly press for better contact. Cook until grill marks appear, about 3 to 4 minutes.
- Flip and brush with the brown sugar glaze. Cook until char marks form on the other side, about 3 to 4 minutes. Remove from the grill and brush with more glaze.
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