I just made Brown Sugar Grilled Pineapple and if you think Grilled Pineapple Spears are basic, wait until the caramelized edges and sticky-sweet juice make you swear off plain fruit forever.

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I’m obsessed with the char and sticky sweetness of Brown Sugar Grilled Pineapple. I love how the fruit gets smoky, juices caramelize, and that brown sugar bite makes every wedge sing.

I bring these as Grilled Pineapple Spears to every backyard hang and people actually fight over the last piece. But what seals it for me is a splash of fresh lime juice brightening the rich caramel notes.

It’s dessert and side dish at once. I don’t mess with froufrou toppings.

Simple, loud, unapologetic flavor. If you want crowd praise, try this under the ribs of summer.

No shame, seriously.

Ingredients

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Pineapple: juicy sweetness and charred edges, tangy and bright, summer in a bite.
Dark brown sugar: caramelizes nicely, gives deep molasses notes and sticky glaze.
Unsalted butter: adds richness and helps the sugars get lusciously golden.
Fresh lime juice: brightens and cuts sweetness, keeps the fruit tasting lively.
Ground cinnamon: warm spice, a cozy counterpoint to the tropical fruit.
Pinch of salt: brings out sweetness, balances the glaze so it’s not cloying.
Vanilla extract: soft floral warmth, makes the caramelized bits smell incredible.
Dark rum (optional): Basically boozy warmth, gives a grown-up singed-caramel vibe.
Honey or maple (optional): Plus extra sticky sweetness with floral or woodsy undertones.
Fresh mint leaves (optional): bright, cooling contrast and a pretty pop of green.

Ingredient Quantities

1 large ripe pineapple (about 3 to 4 lb)

1/2 cup packed dark brown sugar

2 tablespoons unsalted butter, melted

1 tablespoon fresh lime juice

1/2 teaspoon ground cinnamon

Pinch of salt

1/2 teaspoon vanilla extract

1 to 2 tablespoons dark rum (optional)

2 tablespoons honey or maple syrup (optional)

Fresh mint leaves for garnish (optional)

How to Make this

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1. Preheat grill to medium-high heat (about 400 F) and oil the grates lightly so the pineapple won’t stick.

2. Trim top and bottom off the pineapple, stand it up and slice off the skin, then cut into 8 thick rings or into 3/4 inch spears, keeping the core if you like the bite or removing it for easier eating.

3. In a small bowl whisk together 1/2 cup packed dark brown sugar, 2 tablespoons melted unsalted butter, 1 tablespoon fresh lime juice, 1/2 teaspoon ground cinnamon, a pinch of salt, and 1/2 teaspoon vanilla extract until smooth.

4. If using, stir in 1 to 2 tablespoons dark rum and/or 2 tablespoons honey or maple syrup to the glaze for extra depth and a boozy kick; taste and adjust sweetness.

5. Brush both sides of each pineapple piece generously with the glaze; reserve a couple tablespoons of glaze for basting during cooking.

6. Place pineapple on the hot grill and cook 3 to 4 minutes without moving so good grill marks form, then flip and brush with reserved glaze and cook another 3 to 4 minutes until caramelized and slightly charred at the edges.

7. For a sticky finish, move the pineapple to a cooler part of the grill for 1 minute and brush again with glaze so it gets glossy and tacky.

8. Remove from grill and let rest 2 minutes; the juices redistribute and it finishes caramelizing.

9. Serve warm topped with fresh mint leaves if using. Great with vanilla ice cream, yogurt, or as a side to grilled meats.

Equipment Needed

1. Gas or charcoal grill (preheated to medium-high, about 400 F)
2. Long-handled tongs for flipping and moving pineapple
3. Silicone or natural-bristle basting brush to apply glaze
4. Sharp chef’s knife for trimming and slicing the pineapple
5. Sturdy cutting board that won’t slip
6. Small mixing bowl for the glaze
7. Whisk or fork to mix the sugar, butter and spices
8. Measuring cups and spoons for the sugar, butter, lime and spices
9. Heatproof spatula or grill turner for handling pieces that stick
10. Serving platter or plate and kitchen timer or phone timer to track cook times

FAQ

Q: Can I use canned or pre-cut pineapple instead of a whole one? A: Yes, you can, but fresh rings or spears grill better and hold up to caramelizing more than canned, which is softer and can fall apart.

Q: Do I have to use dark brown sugar? A: No, you can use light brown or even white sugar in a pinch, but dark brown gives a richer, molasses flavor that really shines when grilled.

Q: How do I prevent the pineapple from sticking to the grill? A: Make sure grill grates are clean and hot, brush pineapple with the butter-sugar mix, and oil the grates or the fruit lightly. Let it sear before flipping so it releases easier.

Q: Can I make the glaze ahead of time? A: Yes, you can mix the butter, sugar, lime, spices, vanilla and rum up to a day ahead and keep it refrigerated. Warm or re-whisk before using because sugar can firm up.

Q: What's the best way to serve it? A: Serve warm with a scoop of vanilla ice cream, a drizzle of honey or maple, and mint if you like. Great with grilled chicken or pork too.

Q: Is the rum necessary and does it cook off? A: It's optional. A splash adds depth, and most alcohol cooks off while grilling, but not 100 percent, so avoid if you need alcohol free.

Brown Sugar Grilled Pineapple Recipe Substitutions and Variations

Pineapple
- Grilled peaches or nectarines, halved and pitted — similar sweetness and grill-mark goodness
- Mango slices, firm but ripe, for a tropical twist
- Canned pineapple rings, drained and patted dry, if fresh isn’t available
Dark brown sugar
- Light brown sugar plus a teaspoon of molasses to mimic the deeper flavor
- Turbinado or demerara sugar for more crunch and less molasses note
- Maple syrup or honey used sparingly, brush on while grilling for caramelization
Unsalted butter
- Olive oil or coconut oil for a dairy free option; coconut gives a tropical hint
- Ghee for a nuttier, slightly rich flavor if you want something richer
- Vegan buttery spread if you’re avoiding animal products
Fresh lime juice
- Fresh lemon juice, same acidity but brighter flavor
- Lime zest plus a splash of water if you ran out of juice, keeps the lime aroma
- Rice vinegar or apple cider vinegar, very small amount to add tang without citrus

Pro Tips

1. Make the glaze a little ahead and taste it. If it seems too sharp add a tiny pinch more brown sugar or honey, if it’s cloying add a splash more lime. Letting it sit 10 to 20 minutes helps the flavors meld so it tastes better on the grill.

2. Don’t overcrowd the grates. Give each slice room so the heat hits it evenly. If you stack them or cram too many the pieces will steam not char, and you lose that caramelized crust.

3. Keep a small pan or bowl of extra glaze nearby and baste just once or twice while grilling. Too much brushing cools the grates and makes sticking more likely, but a quick brush near the end gives a glossy, tacky finish.

4. Watch the sugar. Once the brown sugar starts to darken, it can go from caramelized to burned fast. Move the pineapple to a cooler spot or take it off the heat for a minute if you see flames or the glaze looks too dark.

Brown Sugar Grilled Pineapple Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made Brown Sugar Grilled Pineapple and if you think Grilled Pineapple Spears are basic, wait until the caramelized edges and sticky-sweet juice make you swear off plain fruit forever.

Servings

servings

Calories

177

kcal

Equipment: 1. Gas or charcoal grill (preheated to medium-high, about 400 F)
2. Long-handled tongs for flipping and moving pineapple
3. Silicone or natural-bristle basting brush to apply glaze
4. Sharp chef’s knife for trimming and slicing the pineapple
5. Sturdy cutting board that won’t slip
6. Small mixing bowl for the glaze
7. Whisk or fork to mix the sugar, butter and spices
8. Measuring cups and spoons for the sugar, butter, lime and spices
9. Heatproof spatula or grill turner for handling pieces that stick
10. Serving platter or plate and kitchen timer or phone timer to track cook times

Ingredients

1 large ripe pineapple (about 3 to 4 lb)
1/2 cup packed dark brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 teaspoon vanilla extract
1 to 2 tablespoons dark rum (optional)
2 tablespoons honey or maple syrup (optional)
Fresh mint leaves for garnish (optional)

Directions

Preheat grill to medium-high heat (about 400 F) and oil the grates lightly so the pineapple won’t stick.
Trim top and bottom off the pineapple, stand it up and slice off the skin, then cut into 8 thick rings or into 3/4 inch spears, keeping the core if you like the bite or removing it for easier eating.
In a small bowl whisk together 1/2 cup packed dark brown sugar, 2 tablespoons melted unsalted butter, 1 tablespoon fresh lime juice, 1/2 teaspoon ground cinnamon, a pinch of salt, and 1/2 teaspoon vanilla extract until smooth.
If using, stir in 1 to 2 tablespoons dark rum and/or 2 tablespoons honey or maple syrup to the glaze for extra depth and a boozy kick; taste and adjust sweetness.
Brush both sides of each pineapple piece generously with the glaze; reserve a couple tablespoons of glaze for basting during cooking.
Place pineapple on the hot grill and cook 3 to 4 minutes without moving so good grill marks form, then flip and brush with reserved glaze and cook another 3 to 4 minutes until caramelized and slightly charred at the edges.
For a sticky finish, move the pineapple to a cooler part of the grill for 1 minute and brush again with glaze so it gets glossy and tacky.
Remove from grill and let rest 2 minutes; the juices redistribute and it finishes caramelizing.
Serve warm topped with fresh mint leaves if using. Great with vanilla ice cream, yogurt, or as a side to grilled meats.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.