📝 About This Recipe
Transport your palate to the vibrant churrascarias of Brazil with this smoky, sweet, and succulent grilled pineapple. The high heat of the grill transforms the fruit's natural sugars into a rich caramel crust, while a warm infusion of cinnamon and dark honey adds depth and aromatic complexity. This dish is the ultimate refreshing finale to a summer barbecue, offering a sophisticated balance of char, spice, and tropical brightness.
🥗 Ingredients
The Fruit
- 1 large Fresh Golden Pineapple (fully ripe, peeled, cored, and sliced into 1-inch thick rounds or wedges)
Cinnamon Spice Rub
- 1/2 cup Light Brown Sugar (packed)
- 2 tablespoons Ground Saigon Cinnamon (high quality for better aroma)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 pinch Cayenne Pepper (optional, for a subtle heat)
Honey Butter Glaze
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Dark Wildflower Honey (or maple syrup for a vegan alternative)
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Lime Juice (freshly squeezed)
Garnish & Finishing
- 1/4 cup Fresh Mint Leaves (chiffonade or torn)
- 1 teaspoon Lime Zest (for brightness)
- 1 pint Vanilla Bean Ice Cream (for serving)
- 2 tablespoons Toasted Coconut Flakes (for added texture)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (approximately 400°F/200°C). Ensure the grates are scrubbed clean and lightly oiled to prevent sticking.
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2
Prepare the pineapple by cutting off the top crown and the bottom base. Stand it upright and carefully shave off the skin, following the curve of the fruit.
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3
Remove the 'eyes' using a small paring knife, then slice the pineapple into 1-inch thick rounds or long spears, depending on your preference.
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4
In a shallow bowl, whisk together the brown sugar, cinnamon, nutmeg, salt, and cayenne pepper until well combined.
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5
In a separate small bowl, whisk the melted butter, honey, vanilla extract, and lime juice to create the basting glaze.
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6
Pat the pineapple slices dry with a paper towel. This is crucial for achieving a proper sear rather than steaming the fruit.
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7
Dredge each pineapple slice into the cinnamon-sugar mixture, coating both sides generously and pressing lightly so the sugar adheres.
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8
Place the coated pineapple slices onto the hot grill grates. You should hear an immediate sizzle.
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9
Grill the first side for 3-4 minutes without moving them to allow distinct grill marks to form and the sugar to caramelize.
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10
Flip the slices using long tongs. Use a pastry brush to liberally apply the honey-butter glaze over the grilled side.
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11
Grill the second side for another 3-4 minutes. Flip once more and glaze the other side, letting it cook for 1 final minute until bubbly and dark golden brown.
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12
Remove the pineapple from the grill and transfer to a warm serving platter.
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13
Immediately sprinkle with fresh lime zest and the toasted coconut flakes while the glaze is still tacky.
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14
Garnish with fresh mint leaves for a pop of color and a cooling aromatic finish.
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15
Serve warm, ideally topped with a generous scoop of cold vanilla bean ice cream.
💡 Chef's Tips
Choose a pineapple that is fragrant at the base and has slightly yellow skin; if it's too green, it won't have enough sugar to caramelize properly. Don't skip the salt in the rub; it acts as a flavor enhancer that makes the sweetness of the pineapple and honey truly 'pop'. If using wooden skewers for wedges, soak them in water for at least 30 minutes prior to prevent them from burning on the grill. Watch the grill closely as the sugar can go from caramelized to burnt very quickly; keep a 'cool zone' on your grill to move slices if they darken too fast. For a vegan version, substitute the butter with coconut oil and the honey with agave nectar or maple syrup.
🍽️ Serving Suggestions
Serve alongside a scoop of premium vanilla bean ice cream or a dollop of thick Greek yogurt for a tangy contrast. Pair with a glass of chilled Moscato d'Asti or a refreshing Brazilian Caipirinha cocktail. Top with crushed macadamia nuts or pecans for an extra layer of buttery crunch. Use any leftover grilled pineapple the next morning chopped up over oatmeal or sourdough pancakes. Serve as a side dish to grilled pork tenderloin or spicy jerk chicken for a sweet-and-savory main course pairing.