Brown Sugar Grilled Pineapple Slices

Prep Time	Cook Time	Total Time
10 min	8 min	18 min

Introduction

These brown sugar grilled pineapple slices are warm, caramelized, and so ridiculously juicy with every bite.

They’re perfect for summer cookouts, easy weeknight desserts, or as a fun tropical side for grilled meats.

A quick brown sugar and cinnamon glaze adds a cozy, almost churro-like flavor that makes this simple fruit feel extra special.

Ingredients (4 servings)

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Ingredients:

1 fresh pineapple, peeled, cored, sliced into rings
2 Tbsp brown sugar, packed
1 tsp ground cinnamon
1 Tbsp unsalted butter, melted
½ tsp vanilla extract (optional)

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How to Make Brown Sugar Grilled Pineapple Slices

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Prepare the pineapple

Slice the peeled, cored pineapple into 1/2-inch thick rings if you have not already.
Pat the slices dry with paper towels so they caramelize instead of steaming on the grill.
Make the brown sugar mixture

In a small bowl, stir together the brown sugar and cinnamon until no lumps remain.
Whisk in the melted butter and vanilla until the mixture is smooth and syrupy.

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Coat the pineapple

Place the pineapple slices in a shallow dish or on a sheet pan in a single layer.
Brush both sides of each slice generously with the brown sugar mixture, using all of it.
Grill the pineapple

Preheat a grill or grill pan to medium-high heat, about 400°F, and oil the grates lightly.
Grill the pineapple slices for 2 to 3 minutes per side, until browned and lightly charred.
Serve warm

Transfer the grilled pineapple to a platter and spoon any remaining glaze from the pan over the slices.
Serve warm on its own, or with ice cream, yogurt, or grilled meats.

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Substitutions

Butter -> Coconut oil: Use melted refined coconut oil in place of butter for a dairy-free option with gentle tropical notes. The slices will still caramelize beautifully and stay glossy without any buttery flavor.
Brown sugar -> Coconut sugar: Swap packed coconut sugar for brown sugar to keep that caramel vibe with a deeper, toasty flavor. The mixture may look slightly drier, so brush it on while the slices are still very moist.
Ground cinnamon -> Pumpkin pie spice: Use pumpkin pie spice instead of straight cinnamon for a warmer, more complex flavor with subtle nutmeg and clove notes. The pineapple will taste like a cozy fall dessert yet still feel light and fresh.

Tips

Choose a ripe pineapple: Look for a pineapple that smells sweet at the stem end and gives slightly when gently pressed. Avoid fruit with strong fermented aromas or many soft spots, which can taste off once grilled.
Keep the slices even: Aim for evenly thick slices so they cook at the same rate and caramelize without burning. If some slices are thinner, place them on a slightly cooler area of the grill.
Prevent sticking on the grill: Make sure the grill is fully preheated and well oiled before adding the pineapple. Do not move the slices too early, since they release more easily once a crust forms.
Adjust the sweetness: If your pineapple is very sweet, you can reduce the brown sugar slightly without losing caramelization. For a tarter pineapple, add an extra teaspoon of brown sugar for a thicker, candy-like glaze.
Try indoor cooking methods: If you do not have a grill, a hot grill pan or cast-iron skillet works well. Cook over medium-high heat until both sides are caramelized, then serve right away.

Energy	283	kcal
Protein	2	g
Total Fat	4	g
Carbohydrates	61	g
Dietary Fiber	4	g

FAQ

How do I keep the pineapple from burning before it caramelizes?: Use medium-high heat instead of the very hottest grill setting, and watch the slices closely. If the sugar starts to smoke a lot, move the slices to a cooler zone or reduce the heat slightly.
Can I make this with canned pineapple rings?: Yes, but choose rings packed in juice, not syrup, and drain them very well. Pat them dry before coating so the glaze sticks and they do not get mushy on the grill.
Can I prepare the pineapple ahead of time?: You can slice the pineapple and mix the brown sugar glaze up to one day ahead. Store them separately in the refrigerator, then coat the slices just before grilling for the best texture.
How should I store leftover grilled pineapple?: Let the slices cool completely, then transfer them to an airtight container. Refrigerate for up to three days and rewarm briefly in a skillet or microwave before serving.

Serving Suggestions

This brown sugar grilled pineapple is wonderful with vanilla ice cream, coconut sorbet, or a dollop of whipped cream.

For a fun twist, sprinkle the hot slices with toasted coconut flakes or chopped macadamia nuts for crunch.

You can also splash the warm fruit with a little dark rum or bourbon for an adults-only dessert.

More pairings:

Reviews

Gloria, Wichita, KS: Such a simple, delicious dessert, the pineapple came off the grill juicy with nice caramelized edges and the cinnamon really works. Next time I would cut back a touch on the brown sugar and keep the heat closer to medium, since the glaze can go from perfect to a little too dark pretty fast. Loved it warm over vanilla ice cream. — 4 ★

Eunice: Love hearing it turned out juicy with those caramelized edges! Cutting the brown sugar slightly and grilling over medium is a smart tweak since the glaze can darken quickly, and warm over vanilla ice cream is hard to beat. 😊
Andrea, Charlotte, NC: Turned out deliciously caramelized and was a big hit at our family dinner, especially with ice cream. A couple steps were confusing though, like how much glaze should actually be left for spooning at the end and how to manage the heat without the sugar smoking too fast. — 4 ★

Eunice: Happy it was a hit with ice cream, Andrea! For spooning at the end, I usually hold back about 1 to 2 teaspoons of the brown sugar butter mix, and to keep it from smoking, grill over medium to medium-low heat and flip as soon as the sugar starts bubbling and browning.