Brown Sugar Grilled Pineapple Slices 4.5 ★

18 min | easy | gluten-free, vegetarian

Brown sugar–glazed grilled pineapple rings stacked on a gray plate, showing caramelized char marks on the edges, set on a gray stone surface with part of a whole pineapple in the background.

Published Mar 15, 2025

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

Rate/Review

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)

Adjust servings:

Shop mode (keeps screen awake)

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)

Get Ingredients →

Order the ingredients from your local store for pickup or delivery (US only). You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.

Close-up of pineapple rings on a grill, brushed with brown sugar glaze and caramelized with dark charred grill marks.

How to Make Brown Sugar Grilled Pineapple Slices

Handsfree mode (keeps screen awake)

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.

Advertisement
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.

Advertisement

Stack of brown sugar–glazed grilled pineapple rings on a dark plate, glossy with caramelized syrup and marked with charred grill lines, on a gray surface.

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.

Stack of caramelized grilled pineapple rings on a gray plate, glossy with brown sugar glaze and marked with dark charred grill lines; more pineapple slices blurred in the background.

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.

Nutrition Facts ^*

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

^* Approximate, per serving.
Data source: USDA FoodData Central.

Brown sugar–glazed grilled pineapple rings stacked on a dark plate, glossy and caramelized with charred grill marks; a whole pineapple is blurred in the background.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Marie Olson, Denver: I am not a fan of firing up the grill, so used a grill pan on the stove. They were very good, I loved the caramelized edges and hint of cinnamon taste! Great for a change.I did not have vanilla, but after reading the directions, thought I would add that a tiny splash of rum is also nice if you are serving this for dessert.I usually make extra pineapple, then re-heat the next day, but for some reason, these seemed a bit softer when I re-heated them. You probably would not have the same problem if you eat them right off the pan. — 5 ★

Eunice: Glad the grill pan worked, Marie; rum sounds lovely. For firmer leftovers, reheat briefly on high heat, or enjoy chilled.
Sharon, Richmond, CA: made this tonight, came out great 😊 next time will prob cut brown sugar a bit, pineapple was plenty sweet but I like to add the sweet stuff on top; ie little ice cream or yogurt, not so much in the glaze. I didn’t have vanilla so skipped it but the cinnamon butter mix still worked fine-I mixed it up in a bowl while grill heated and sliced fruit. had to pat the rings real dry or else they sorta steam and the sugar wont stick as well. one note: watch close, by time they look really dark they can go from perfect to kinda burnt fast, so flip early and move to cooler spot if needed! — 5 ★

Eunice: Glad it worked out, Sharon! Cutting the brown sugar is totally fine, and skipping the vanilla won’t hurt. Great tip on patting the rings dry for better caramelization, and yes, this one can scorch quickly so I like to flip as soon as you see good grill marks and slide them to a cooler spot to finish.
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, 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.