May 01, 2019, Updated Jan 30, 2024
Grilling pineapple on your charcoal or gas grill is an easy way to add flavor to any salad, fruit platter, or delicious side dish for your summer cookouts. Find out how to make Grilled Pineapple this super easy tutorial.
I cannot stress how easy it is to grill fruit. Lots of fruit. But for the purpose of this tutorial, specifically grilled pineapple.
Table of Contents
These ingredients are readily available at the grocery store.
- Whole Pineapple – When buying the pineapple it should be relatively firm and there should be no signs of mold on the base. The stem should not look browned.
- Olive Oil – Helps with achieving a sear on the grill.
- Kosher Salt – To add a touch of flavor.
Grilled Pineapple Preparation
It all starts with the preparation. We’ve learned that the best way to grill a pineapple is to slice it into thick rings, versus wedges. This will allow more surface area of the rings to get that nice caramelization from the grill.
- Using a sharp chef knife, simply remove the top and bottom portion of the pineapple. Continue to remove the edges of the pineapple, roughly 1/4 inch from the outer layer.
- Whether you leave the core is up to you. We like to grill with the core on, making for a more stable grilled pineapple, then remove the core after it comes off.
- The last step is to lay the pineapple sideways and then cut 1/2 – 3/4 inch thick slices. This gives that grilled pineapple ring enough thickness to hold up to the hot fire and maintain its shape.
Keep it simple. We add some extra virgin olive oil, and then a touch of kosher salt. The oil helps prevent sticking on the grill grates, and the salt balances the sweet after the grilling is done.
Using a brush, we apply the oil to the top of the pineapple rings, season with kosher salt. After putting onto the grill, we brush oil the other side and add a slight dusting of salt.
How to Grill Pineapple
Grill Set Up: Direct Grilling Method. You can do this on a gas or charcoal grill.
- Set your grill for direct cooking and target an internal temperature of 450 degrees Fahrenheit.
- When the grill is ready, place the seasoned sliced pineapple onto the grill grate over direct heat. Let cook over direct heat for 5 to 8 minutes, until you see your desired caramelization.
- Flip and cook another 5 to 6 minutes on the grates over direct heat.
- Remove, and then using a sharp paring knife remove the core.
Frequently Asked Questions (FAQ)
Grilling caramelizes the pineapple which adds a beautiful flavor dimension to the fruit. It’s a great way to level up flavor in any dish that uses pineapple.
We do not recommend it. Ideally cut the skin off because it does not soften and become edible just because it is grilled.
You can. We recommend using cast iron or good-quality stainless steel. Preheat to medium heat, add oil or butter and when it’s just at the smoking point add the pineapple slices. Brown for up to 4 minutes per side. Remove and use in the same dishes.
It’s not necessary, but you can to add more flavor. Start with some umami flavor like soy, or add more sugar, like brown sugar. Maybe some rum for rum-flavored pineapple. Another option is to mix up a glaze that can be used after you remove the pineapple from the grill. Simply add the glaze as you remove the slices from the heat and serve.
Be sure your grill grate is clean before grilling. It’s best to clean while it’s warming up with your favorite grill cleaning tool. The pineapple will have a cleaner grill mark without creosote or soot.
Storage and Reheating Instructions
This is easy to make in advance and store in the refrigerator for up to five days. Grilled pineapple is great served cold and we do not recommend reheating it as it will soften too much.
What to Serve with Grilled Pineapple
- Rum Soaked Grilled Pineapple – Add ice cream for an epic dessert.
- Grilled Pineapple Coleslaw
- Pulled Pork Sliders – Just dice up and add to the sliders for a sweet pop of flavor.
- Add to a plate and drizzle with hot honey as a sweet and savory appetizer or dessert.
- Consider as a menu option for our Easter Recipes on the grill.
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Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
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Grilled Pineapple Recipe
- 1 large pineapple, skin removed and cut into thick slices
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- Preheat Grill: Preheat grill to medium/high heat. For charcoal grill, prepare for direct grilling. The target temperature should be 450 degrees Fahrenheit.
- Season: On a sheet tray, lay down the pineapple rounds and brush with olive oil. Add a light dusting of the salt and place over direct heat. While grilling, brush the remaining oil and a dusting of salt over the other side of the pineapple.
- Grill Direct: Grill for 5 to 8 minutes until you see your desired color and then flip. Cook another 4 to 6 minutes until soft and you achieve your desired grill marks.
- Serve: Remove form heat, remove core if desired, and stack onto a serving platter as appetizer or side for your main meal.
Nutrition information is automatically calculated, so should only be used as an approximation.