Brown Sugar Grilled Pineapple Slices
16 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
I don't do bland fruit; these brown sugar grilled pineapple slices get smoky, caramelized edges with cinnamon, butter, and a little vanilla that make them taste like candy off the grill.
Think Brazilian rodizio vibes at home, perfect for cookouts or a quick weeknight dessert, and ridiculous over vanilla ice cream or served alongside grilled pork or steak.
Ingredients (4 servings)
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Ingredients:
- 1 fresh pineapple, peeled, cored, sliced into rings fresh pineapple 1 ct
- 2 Tbsp brown sugar, packed brown sugar 0.86 oz
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- 1 Tbsp unsalted butter, melted unsalted butter 0.5 oz
- ½ tsp vanilla extract (optional) pure vanilla extract 0.5 tsp
How to Make Brown Sugar Grilled Pineapple Slices
-
Preheat and prep the grill
Heat your grill to medium-high, about 400 to 425 F.
Scrub the grates clean and oil them lightly so the sugar does not glue itself on.
-
Stir the cinnamon sugar
In a small bowl combine the brown sugar and ground cinnamon until evenly mixed.
-
Make the butter glaze
Stir the melted butter with the vanilla extract if using.
-
Coat the pineapple
Pat the pineapple rings dry so they sear, not steam.
Brush both sides lightly with the butter glaze, then sprinkle a thin, even coat of the cinnamon sugar on both sides.
-
Grill the first side
Lay the rings on the hot grates and do not touch them for 2 to 3 minutes until you see defined grill marks and the sugar starts to bubble.
-
Flip and finish
Flip carefully and grill another 2 to 3 minutes until glossy and caramelized, moving pieces to a cooler zone if any sugar starts to smoke hard.
-
Rest and serve
Transfer to a plate and rest 1 to 2 minutes so the caramel sets and the juices calm down.
Serve warm as-is or with a scoop of ice cream or a dollop of Greek yogurt.
Substitutions
- Butter -> Coconut oil
- Refined coconut oil keeps it neutral and vegan, while virgin coconut oil adds a light tropical aroma that plays beautifully with pineapple without feeling greasy.
- Brown sugar -> Coconut sugar or maple syrup
- Coconut sugar caramelizes a touch drier with a toasty flavor and less stick, while a light brush of maple syrup gives a lacquered shine and warm maple notes but needs a lighter hand to avoid flare-ups.
- Cinnamon -> Cardamom or Chinese five-spice
- Cardamom brings a citrusy perfume that feels fresh, while five-spice adds a playful, bakery-warm complexity that turns this into a street-fair treat.
Tips
- Slice thickness matters
- Aim for 1/2 inch thick rings so they stay juicy and sturdy on the grates without collapsing.
- Sugar timing is everything
- Sugar draws moisture, so coat and grill right away to keep the surface dry enough for a fast sear.
- Run a two-zone fire
- Keep a cooler zone so you can slide any over-caramelizing rings off direct heat without losing that deep color.
- Oil the grates the smart way
- Use tongs and a folded oiled paper towel to swipe the grates, which gives you a thin, even film that discourages sticking.
- Add a tiny pinch of salt
- A small pinch of kosher salt on each ring makes the sweetness pop and the pineapple taste more intense without reading salty.
- No waste mindset
- Save the core and trimmings to simmer with water and a spoon of sugar for a quick pineapple syrup for cocktails or to brush on the rings at the end.
Nutrition Facts *
| Energy | 172 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 3 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the pineapple from sticking?
- Start with a clean, hot grill, oil the grates lightly, and do not move the rings until they release naturally after 2 to 3 minutes.
- Can I make this on a grill pan or under the broiler?
- Yes, a preheated cast-iron grill pan over medium-high works great, or broil 4 to 5 inches from the element, watching closely and flipping once for even caramelization.
- The sugar is burning before I get grill marks, what should I do?
- Lower the heat slightly, use a cooler zone, and apply a thinner sugar coat so it caramelizes instead of scorching.
- Can I use canned pineapple rings?
- Yes, drain and pat them very dry, then proceed, but expect a softer texture and slightly less vibrant flavor than fresh.
- How ripe should the pineapple be?
- Choose one that smells sweet at the base and gives slightly when pressed, which ensures juiciness without turning mushy on the grill.
- Can I make these ahead and reheat?
- You can grill up to a day ahead and chill, then rewarm briefly on the grill or in a hot skillet, but serve soon after so they stay glossy and not soggy.
Serving Suggestions
Hot-off-the-grill pineapple with a sprinkle of flaky salt and a squeeze of lime wakes up every bite, and pairing it with vanilla ice cream or tangy Greek yogurt nails that hot-cold contrast.
For a grown-up twist, brush with a little dark rum in the last 30 seconds or serve alongside grilled pork chops or jerk shrimp for a sweet-smoky duet.
More pairings:
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