Grilled Pineapple with Honey Glaze
Grilled Pineapple with Honey Glaze transforms fresh tropical fruit into a stunning dessert in just 20 minutes. The high heat caramelizes the pineapple's natural sugars, creating beautiful char marks and deep flavor, while a simple honey-butter glaze adds luxurious sweetness with hints of vanilla and cinnamon. Perfect on its own, served with vanilla ice cream, or alongside grilled meats.
Equipment
- Grill Gas or charcoal
- Sharp knife For cutting the pineapple
- Cutting board Preferably one with a juice groove
- Small mixing bowl For combining the honey glaze
- Pastry brush To apply the glaze evenly
- Grill tongs For flipping the pineapple safely
- Serving platter To present the finished grilled pineapple
Ingredients
For the Pineapple
- 1 large fresh pineapple Golden yellow skin with a sweet aroma at the base
For the Honey Glaze
- 1/3 cup honey About 80ml; use good quality honey for best flavor
- 2 tbsp butter 30g, melted
- 1 tsp vanilla extract Optional, adds depth of flavor
- 1/4 tsp ground cinnamon Optional, for a warm spice note
- sea salt Pinch, to balance the sweetness
Instructions
- Cut off the top and bottom of the pineapple, then stand it upright and slice away the skin in downward strips, removing any remaining eyes. Cut into quarters lengthwise, remove the core, then slice each quarter into 3/4-inch spears.
- Whisk together the honey, melted butter, vanilla extract, cinnamon (if using), and a pinch of sea salt in a small bowl until smooth and glossy. Set aside at room temperature.
- Heat your grill to medium-high (400°F–450°F), then clean the grates thoroughly and lightly oil them using a paper towel dipped in vegetable oil held with tongs.
- Brush one side of each pineapple piece generously with the honey glaze, reserving about half the glaze for basting during grilling and for serving.
- Place the pineapple pieces glazed side down on the grill, close the lid, and cook for 3–4 minutes without moving until deep golden-brown grill marks form.
- Brush the top side with more glaze, flip the pieces, close the lid, and grill for another 3–4 minutes; brush with additional glaze in the last minute if desired.
- Transfer the grilled pineapple to a serving platter, drizzle with remaining honey glaze, and serve immediately — optionally with vanilla ice cream or whipped cream.
Notes
- Choose a ripe pineapple with golden-yellow skin, a sweet smell at the base, and leaves that pull out easily — avoid green pineapples as they won't be sweet enough.
- Cut pineapple pieces to a uniform 3/4-inch thickness so they cook evenly on the grill.
- Always oil the grill grates before cooking to prevent sticking and make flipping easier.
- Watch your heat: if the grill is too hot, the honey glaze will burn before the pineapple caramelizes. Medium-high (400–450°F) is the sweet spot.
- Don't be afraid of a little char — it adds wonderful smoky depth to the fruit.
- Substitute honey with maple syrup, agave nectar, date syrup, or coconut nectar in equal amounts for a different flavor profile or refined sugar-free option.
- For a spicy twist, add a pinch of cayenne pepper or chili powder to the glaze.
- Fresh pineapple is strongly recommended — canned pineapple is too moist and tends to fall apart on the grill.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5–7 minutes or briefly on a hot grill.
- You can cut the pineapple and prepare the glaze up to 24 hours in advance — just grill when ready to serve.
Nutrition
Serving: 1ServingCalories: 145kcalCarbohydrates: 30gProtein: 1gFat: 4gSaturated Fat: 2.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 25mgPotassium: 120mgFiber: 2gSugar: 26gVitamin A: 2IUVitamin C: 87mgCalcium: 2mgIron: 3mg
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