Grilled Pineapple

Grilled pineapple has a way of stealing the show without trying too hard.

It starts off juicy and sweet, but once those grill marks hit, everything changes—the flavor deepens, the edges caramelize, and each bite turns warm and smoky with just enough bite left in the center.

I brush it with a mix of honey, lime, brown sugar, and melted butter, so every slice comes off the grill with a glossy glaze that clings to the fruit in the best way.

This is the kind of side dish I keep coming back to when the grill’s already hot and I want something that feels a little special but still fits in with everything else on the table.

It tastes amazing right off the grill or even cooled down later with a spoonful of sauce. Serve it with grilled chicken or let it stand on its own—either way, it works.

Table of Contents

Grilled Pineapple Recipe

Ingredients

1 ripe pineapple
2 tablespoons honey
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 tablespoon melted unsalted butter
Pinch of sea salt
Fresh mint leaves, for garnish (optional)

Instructions

Start by cutting off the top and bottom of the pineapple. Stand it upright and slice off the skin, following the curve of the fruit. Remove any remaining “eyes” with a small knife.
Cut the pineapple in half lengthwise, then slice each half into quarters. Trim out the tough core from each piece. Cut each quarter into 2 to 3 long wedges, depending on size.
In a small bowl, whisk together honey, lime juice, brown sugar, and melted butter until fully blended. This mixture should be smooth and slightly thick.
Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Brush the pineapple wedges generously with the honey-lime mixture on all sides. Reserve a little extra glaze for serving.
Place the pineapple directly on the hot grill. Grill for 2–3 minutes per side, turning with tongs, until grill marks appear and the edges begin to caramelize. The fruit should soften slightly without becoming mushy.
Once done, transfer the pineapple to a serving plate. Drizzle with the reserved glaze and sprinkle a tiny pinch of sea salt over the top.
Garnish with fresh mint leaves if desired. Serve warm or at room temperature, with a side of extra glaze or fruit dip if you like.

How Long Should You Grill Pineapple?

Grilling pineapple doesn’t take long, but getting the timing right helps the fruit caramelize without getting too soft or burnt.

Grill each side for 2–3 minutes: Pineapple slices should be placed directly on a hot grill and left undisturbed for a couple of minutes per side. This allows enough time for those golden grill marks to form.
Use medium-high heat: The grill should be hot but not flaming. Too much heat can burn the sugars in the glaze too quickly.
Watch the texture: The outside should look slightly charred, while the inside stays juicy and firm. If it starts to fall apart, it’s been on too long.
Flip carefully with tongs: The slices will soften as they heat, so flip gently to avoid breaking them.

Can You Make Grilled Pineapple Ahead Of Time?

Yes, grilled pineapple can be made in advance, and it still tastes great later. Here’s how to prepare it ahead without losing flavor or texture.

Grill it up to one day early: You can grill the pineapple a day before and keep it in the fridge in an airtight container.
Reheat gently before serving: If you want to serve it warm, reheat the slices in a skillet over low heat or wrap them in foil and warm on the grill for a few minutes.
Serve it cold as well: It also tastes great chilled and works perfectly for salads, snacks, or topping desserts the next day.
Don’t leave it out too long: Once cooked, grilled pineapple should be cooled and stored within two hours to keep it safe and fresh.

How Do You Store Leftover Grilled Pineapple?

If you have extra grilled pineapple, storing it properly helps keep it tasty and safe to eat.

Use an airtight container: Place the slices in a tightly sealed container to keep air and moisture out.
Refrigerate for up to 4 days: Store in the fridge and eat within four days for best taste and texture.
Freeze for longer storage: You can freeze grilled pineapple for up to two months. Place the slices on a tray to freeze individually, then transfer to a freezer bag.
Avoid stacking when hot: Let the pineapple cool completely before storing, so it doesn’t steam and get soggy.
Label the container with the date: This helps keep track of how long it’s been stored, especially if freezing.

What Can You Serve With Grilled Pineapple?

Grilled pineapple is super flexible and works with both sweet and savory dishes. Here are some great pairings to try.

Serve with grilled meats: Chicken, lamb, or beef skewers taste great with the smoky sweetness of pineapple.
Add to salads: Toss pineapple into leafy greens with avocado, red onion, and a light vinaigrette.
Use as a topping: Great on burgers, tacos, or sandwiches for a sweet twist.
Pair with desserts: Serve it alongside ice cream, pound cake, or yogurt for a fruity touch.
Turn it into salsa: Chop it up with onions, cilantro, and lime juice for a fresh topping.

Can You Grill Pineapple Without A Grill?

You don’t need an outdoor grill to enjoy grilled pineapple. You can still get that same smoky flavor and char with indoor tools.

Use a grill pan on the stove: A cast iron grill pan gives nice marks and a seared flavor.
Try a broiler: Place pineapple slices on a baking sheet and broil them close to the heat source for a few minutes on each side.
Use an electric indoor grill: Machines like a panini press or countertop grill also work well.
Cook on a nonstick skillet: You won’t get grill marks, but it will still brown and caramelize from the sugars.

Why Add A Glaze Before Grilling?

Adding a glaze before grilling isn’t just for looks—it makes a big difference in taste and texture.

Adds flavor depth: The honey, lime juice, butter, and brown sugar create a rich coating that caramelizes on the grill.
Creates a glossy finish: The sugars in the glaze help give the pineapple a shiny, sticky surface that looks and tastes amazing.
Balances sweetness and acidity: The lime juice cuts through the sugar and keeps the glaze from tasting too heavy.
Helps prevent sticking: Brushing the fruit with glaze can help keep it from sticking to the grill grates.

How Do You Know When Grilled Pineapple Is Ready?

Knowing when the pineapple is done grilling is simple if you watch the surface and texture closely.

Look for char marks: The slices should have dark grill lines without being burnt.
Edges should caramelize: Slight browning around the edges means the sugar has started to melt and crisp up.
Texture should still hold: The fruit should feel warm and tender, not falling apart or soggy.
Smell the sweetness: The glaze will start to release a fragrant, toasty smell when it’s almost ready.

Can You Use Canned Or Pre-Cut Pineapple?

Fresh pineapple gives the best flavor, but canned or pre-cut versions can work if you adjust a few things.

Use thick slices if canned: Choose pineapple rings packed in juice, not syrup, and drain well before grilling.
Pat dry before grilling: Too much moisture can stop them from caramelizing properly.
Skip the core step: Canned slices are already cored, so you can move straight to glazing and grilling.
Watch the time: Canned pineapple cooks faster, so grill for just 1–2 minutes per side.