Grilled Pineapple
Sweet, caramelized pineapple slices with beautiful char marks from the grill. The heat intensifies the fruit's natural sugars, creating a juicy, smoky-sweet treat that works as a light dessert, side dish, or burger topping in under 15 minutes.
For 8 servings
- prep
Prepare the pineapple.
1.Peel the pineapple and remove the eyes.2.Core and slice into 8 even rounds, about 0.75 inch thick.3.Pat slices dry with a paper towel — excess moisture prevents good char marks.TIPDrying the slices thoroughly is key to getting those beautiful grill marks. - prep
Preheat the grill.
Heat a gas or charcoal grill, or a grill pan on the stovetop, to medium-high heat (about 400°F). Brush the grates lightly with oil to prevent sticking.
- mix
Mix the honey-lime glaze.
In a small bowl, stir together the honey, lime juice, cinnamon, and salt until combined.
- grill · ~8 min
Grill the pineapple slices.
1.Brush one side of each pineapple slice lightly with the honey-lime glaze.2.Place glazed-side down on the hot grill.3.Cook until distinct char marks appear, about 3 to 4 minutes.4.Brush the top side with remaining glaze, flip carefully with tongs.5.Grill the second side another 3 to 4 minutes until caramelized and tender.TIPDon't move the slices for the first 3 minutes — let the grill marks set. - serve
Serve warm.
Transfer grilled pineapple slices to a platter. Serve as is, or with a scoop of vanilla ice cream, a dollop of yogurt, or chopped over a salad.
TIPThese are also fantastic chopped up as a topping for grilled burgers or fish tacos.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat pineapple slices completely dry before glazing to ensure caramelization, not steaming.
- 2Let the slices sit undisturbed on the grill for a full 3 minutes to develop strong char marks.
- 3Use a fish spatula or wide metal turner for flipping — tongs can crush the tender fruit.
- 4If using a grill pan, ensure it's smoking hot before adding the pineapple to mimic open-flame heat.
- 5For extra depth, substitute honey with dark rum or maple syrup in the glaze.
- 6Leftover grilled pineapple keeps in the fridge for 3 days; reheat in a dry skillet for 1 minute per side.
Adapt it for your goals.
Spicy-sweet
Add 1/4 teaspoon chili powder or cayenne to the glaze for a sweet-heat kick that pairs beautifully with the smoky char.
herbedHerbed
Stir 1 tablespoon of finely chopped fresh mint or basil into the glaze for a cool, aromatic finish.
coconut limeCoconut-lime
Replace honey with coconut sugar and add 1/4 teaspoon coconut extract to the glaze; serve with toasted coconut flakes.
low sugarLow-sugar
Skip the honey and use 1 tablespoon of a sugar-free maple syrup or just the lime juice and cinnamon; the pineapple's own sugars will still caramelize.
teriyaki styleTeriyaki-style
Swap honey and lime for 2 tablespoons of low-sodium teriyaki sauce and 1/2 teaspoon toasted sesame oil for a savory-sweet umami version.
Why this is on our healthy list.
Rich in Vitamin C
Each serving of pineapple provides a significant dose of vitamin C, supporting immune function and skin health.
Contains Bromelain
Pineapple naturally contains bromelain, an enzyme that may aid digestion and reduce inflammation.
Low in Added Fat
With only a teaspoon of oil for the grill grates, this dish is naturally low in fat and suitable for light eating.
No Processed Sugars Added
The honey and lime glaze uses a minimal amount of natural sweetener, letting the fruit's own sugars shine.
Frequently asked questions
Yes, but drain thick slices well and pat very dry—canned rings are wetter and won't char as well. Grilling time may reduce by about 1 minute per side.
