Let Me Tell You About This Sweet Little Gem
Alright, friend, I have to start with a confession: I used to think grilling fruit was a bit bonkers. My first time making Grilled Pineapple with Cinnamon Sugar wasn’t even on purpose. My cousin Niki forgot the burger buns (classic Niki), so I ended up tossing pineapple rings on the grill instead to fill the gap. Honestly, I only meant it as a snack to keep everyone from gnawing my arm off, but, well, it kinda stole the show. The only thing left by the end of the night was the sticky serving plate—and a very smug me (not sorry!).
Why You’ll Love This (Or At Least Why I Do)
I make this when it’s too hot to turn on the stove, or when I want to pretend I’m somewhere tropical instead of my backyard (which is mostly patchy grass and that squirrel who always stares me down). My family goes absolutely bananas for this—especially my niece, who thinks it’s dessert and a side dish rolled into one. Sometimes I forget to buy cinnamon sugar pre-mixed and make it myself, and you know what? I kind of prefer it that way. The only frustration is when you run out of pineapple halfway through grilling because someone (usually me) keeps sneaking slices. Oops.
What You’ll Need (And What Works In a Pinch)
- 1 fresh pineapple (I’ve totally used canned rings; my grandma swears by Dole, but honestly, any brand works if you’re in a hurry)
- 3 tablespoons brown sugar (granulated sugar is fine, but brown is just more, I dunno, cozy?)
- 1 to 1½ teaspoons ground cinnamon (I once tried pumpkin spice mix—don’t recommend, unless you’re feeling wild)
- 1 tablespoon melted butter (or coconut oil for a vegan twist; I’ve even used olive oil in a pinch, and it wasn’t terrible)
- Pinch of salt (don’t skip this; it’s the secret handshake for sweetness)
- Optional: a squeeze of lime (my sister says it’s “fancy” but I just do it to use up those sad fridge limes)
How I Do It (And Where I Usually Mess Up)
- Slice the pineapple—top and tail off, peel, core, and chop into rings about thumb-thick. Or, just open the can and let ‘em drain! This is where I usually snack on a few bits. Couldn’t help myself if I tried.
- Mix the brown sugar, cinnamon, and salt in a bowl. Actually, sometimes I just eyeball it and mix it right on a plate (quicker cleanup, right?).
- Brush both sides of each pineapple slice with melted butter. No fancy brush? I’ve used a balled-up paper towel before. Works fine—just watch your fingers.
- Sprinkle (or smush) the cinnamon sugar stuff onto the slices. Don’t worry if it falls off; most of it clings in the end. If it looks patchy, that’s normal.
- Preheat your grill—medium-high is fine. A grill pan works indoors (I’ve even used one of those George Foreman grills, truth be told). Place the pineapple on, cook about 3-4 minutes per side until you see those dreamy grill marks.
- Flip, repeat, and sneak another bite if nobody’s looking. Remove when it’s caramelized and a little soft (but not floppy). Squeeze lime over if you fancy.
Notes: Stuff I Learned the Hard Way
- If the pineapple is under-ripe, grilling actually helps—but overripe gets mushy fast, so keep an eye.
- Don’t stress about perfect rings. Chunks or spears work just as well (sometimes better for snacking straight off the grill, if I’m honest).
- Too much sugar burns fast; go easy, or you’ll spend five minutes scraping your grill grates later.
Variations (Some Hits, One Miss)
- I’ve swapped cinnamon for cardamom and nutmeg—tasted kinda like chai, actually!
- Once I added a dash of chili powder for a spicy kick—surprisingly good with ice cream.
- Tried grilling it with honey instead of sugar, but it got so sticky I thought I’d never clean the pan. Wouldn’t do that again.
You Don’t Need Fancy Gear
If you don’t have a grill, a heavy frying pan works. Or use your broiler, but keep a hawk’s eye on it because it can go from golden to burnt in the blink of an eye (ask me how I know!). No pastry brush? Fingers work, just a bit messier.
Will It Keep? Sort Of…
Technically, you can store leftover pineapple in a container in the fridge for a couple days. But, in my house, it’s usually gone before sunset. If you do end up with leftovers, toss them in yogurt or on oatmeal. Actually, I think it tastes even better the next day—if you manage to hide some from the snack monsters.
Here’s How We Serve It (Family Style!)
I love piling the slices up on a big platter and letting everyone dig in. Sometimes we serve it with a scoop of vanilla ice cream (the cheap store brand, no shame), or with a cloud of whipped cream. Once, for a birthday, we even stuck sparklers in the middle. For BBQs, I pair it with ribs or burgers. A friend swears by this Simply Recipes grilled pineapple version for inspiration, but honestly, I just wing it most of the time.
Pro Tips (Learned the Messy Way)
- Don’t rush the grilling. I once tried to crank the heat—ended up with charred sugar and sad, cold pineapple inside. Slow and steady wins this race.
- If you use canned pineapple, pat it dry. Otherwise you’ll be chasing slippery slices around your grill (voice of experience).
- Actually, I find it works better if you brush with just a bit of butter, not too much, or it makes the sugar slide right off. Live and learn.
FAQ (Real Questions I’ve Heard—Or Asked)
- Can I make this ahead of time? Yep! You can grill in advance and serve cold or at room temp, but it’s best fresh, IMO.
- What if I don’t have a grill? No worries. Broiler or grill pan is totally fine. Just watch closely so it doesn’t burn.
- Can I use other fruit? Absolutely—try peaches, even watermelon. But pineapple’s my favorite because it holds up so well.
- Is it vegan? Just swap the butter for coconut oil—taste is barely different (on second thought, maybe even better?)
- Where do you get your cinnamon? Not fancy—mostly the basic stuff at ALDI, but this King Arthur Baking cinnamon is wild if you want to splurge.
- What else do you serve with it? Ooh, I love a scoop of coconut ice cream. Sometimes a drizzle of chocolate sauce if I’m feeling extra.
And, last thing—it’s totally normal to make a double batch. I always think one pineapple will be enough, and, ya know what? Never is. Story of my life.
Ingredients
- 1 fresh pineapple, peeled, cored, and cut into rings or spears
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
- Cooking spray or oil for grilling
- Optional: honey or maple syrup for drizzling
Instructions
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1Preheat your grill to medium-high heat and lightly oil the grates or use cooking spray.
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2In a small bowl, mix together the brown sugar, ground cinnamon, and a pinch of salt.
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3Brush the pineapple slices with melted butter or coconut oil and vanilla extract on both sides.
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4Sprinkle the cinnamon sugar mixture evenly over both sides of the pineapple slices.
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5Place the pineapple on the grill and cook for 3-4 minutes per side, until grill marks appear and the pineapple is caramelized.
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6Remove from the grill and optionally drizzle with honey or maple syrup before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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