If you’ve been around my kitchen in the summer, you know I love grilling—and I love dessert. So it makes perfect sense that this grilled pineapple recipe is one of my favorites. It’s got all the flavors of summer: sweet fruit, warm spices, and just a hint of something smoky from the grill. Add a scoop of vanilla ice cream and a sprinkle of my toasted coconut garnish, and you’ve got a dessert that’s simple, stunning, and oh-so-satisfying.
How to Pick a Ripe Pineapple
Picking the perfect pineapple is easy! First, look for a mostly yellow skin since too green means it’s not quite ready. Give it a sniff near the base—it should smell sweet, not vinegary. The pineapple’s texture should be firm with a little give when you squeeze it gently. And finally, tug on a frond from the top—if it comes out easily, it’s ripe! Avoid pineapples that are too hard, overly soft, or have any kind of sour smell.
Pro Tip: If you’re grilling other items, grill the pineapple first!
I actually like to grill the pineapple before everything else—yep, even before the veggies or the steak. That way it has time to cool before serving it up. Plus, grilling your pineapple before everything else helps preserve its fruity flavor. Because the grill is still fresh, the fruit stays sweet and doesn’t pick up any savory notes. Trust me, it’s the best order of operations!
Do I have to use rum in this recipe?
Using rum in your grilled pineapple recipe adds an extra dimension of flavor. It mostly cooks off in the heat, but if you prefer an alcohol-free option, you can substitute a splash of apple, pineapple, or orange juice for similar moisture and sweetness.
What other fruits are good to grill?
Grilled fruit is such a fun and easy twist on summer cooking. So what kinds of fruit are good on the grill? I love grilling stone fruits like peaches and nectarines.
To grill a peach or nectarine, just slice it in half, remove the pit, and brush each side lightly with a neutral oil like canola. Or use the same brown sugar-cinnamon glaze from the pineapple recipe! Grill flesh-side down for a few minutes until nice and caramelized. That’s it!
What goes with grilled pineapple?
Besides a scoop of my Homemade Vanilla Ice Cream, grilled pineapple is so versatile. You can add a slice to grilled pork, chicken, or fish. Use it as a topping for tacos or burgers, or chop and serve with BBQ sandwiches or alongside corn on the cob.
For more sweet options, pair grilled pineapple with yogurt or oatmeal for a tropical breakfast! You can also just enjoy it as-is—it’s delicious all by itself. Leftovers are never a problem when I make homemade grilled pineapple!
In general, grilled fruit works beautifully in savory dishes too—like my Pesto Grilled Chicken with Grilled Peaches.
Grilled Pineapple Dessert Recipe
This caramelized grilled pineapple is topped with ice cream and toasted coconut for a simple but unforgettable treat. Trust me, your grill has room for dessert.
Ingredients
Instructions
- Use a sharp knife to remove the rind from the pineapple, making sure to remove any of the brown “eyes” on the side of the fruit. Cut the pineapple into 8 slices. Using a 1-inch round cookie cutter, remove the tough center from each slice. Place the pineapple on a parchment-lined baking sheet.
- Heat your grill to 375° F. In a small bowl, combine the cinnamon and sugar. Brush the top of the pineapple slices with the rum, then sprinkle the cinnamon sugar mixture evenly on top.
- Place the pineapple slices, cinnamon sugar side down, on the grill. Grill for about 2 minutes or until the sugar begins to caramelize. Using metal tongs, turn the pineapple slices over and grill for another 1 to 2 minutes.
- Remove from the grill and place back on the parchment-lined baking sheet.
- Cool for at least 30 minutes. Though you can grill these up to 2 hours ahead, I like to serve them slightly warm. The ice cream on top can melt just a bit, but if you put it on the pineapple too soon, it will melt too fast.
- To serve, place a pineapple ring on a dessert plate, brown sugar side up. Top with a generous scoop of your favorite vanilla ice cream (or try my Homemade Vanilla Ice Cream recipe). Top with some of the toasted coconut.
Toasted Coconut Garnish Recipe
Lightly toasted coconut adds a perfect crunchy topping to grilled fruity desserts or a scoop of ice cream—simple, nutty, and naturally sweet!
Ingredients
Instructions
- Preheat your oven to 300° F.
- Place the coconut chips evenly on a parchment-lined baking sheet. Place in the preheated oven and toast for 2 to 3 minutes, watching carefully. You want the coconut to turn slightly brown on the tips.
- Remove the coconut and let it cool. When cool, place in a resealable bag and store at room temperature for up to 2 months.
