Caramelized Grilled Pineapple

Imagine biting into a warm, caramelized slice of pineapple where brown sugar and cinnamon have transformed into a glossy coating that shatters like crème brûlée. Each spear showcases the perfect marriage of natural tropical sweetness enhanced by a complex caramel exterior, where the subtle smokiness from the grill mingles with warm cinnamon notes. The fruit itself becomes even juicier through the grilling process, creating an incredible contrast between the crispy caramelized exterior and the tender, succulent interior. This isn't just grilled fruit - it's a sophisticated dessert that captures the essence of summer entertaining.

One summer evening, while experimenting with my grill, I discovered the magic of caramelizing pineapple. The way the brown sugar bubbled and transformed into a golden glaze, the intoxicating aroma of warm cinnamon mixing with tropical sweetness, and that first perfect bite - it was a revelation. Now it's become my signature summer dessert, the one guests always request and remember long after the evening ends.

Essential Ingredients Guide

• Fresh pineapple: Select one that's golden-yellow with a sweet aroma emanating from the base - these indicators promise perfect ripeness. The leaves should be fresh and green, and the fruit should yield slightly when pressed
• Dark brown sugar: Its rich molasses content creates a deeper, more complex caramel flavor than light brown sugar, while also helping achieve that perfect sticky glaze
• Pure unsalted butter: The quality of your butter matters - choose European-style if possible for its higher fat content, which creates a richer glaze
• Ground cinnamon: Freshly ground cinnamon offers the most vibrant warm spice notes. Look for Ceylon cinnamon if available, as its delicate flavor won't overpower the pineapple
• Optional sea salt: A tiny pinch of flaky sea salt enhances both the sweetness and the caramel notes, creating a more complex flavor profile

Creating Grilled Pineapple Magic

Fruit Preparation:

Begin by examining your pineapple carefully - a ripe one should have a sweet aroma at the base and be golden-yellow in color. Remove the crown and skin with a sharp knife, being careful to cut deep enough to remove all the "eyes" but not so deep that you waste the precious flesh. Slice lengthwise into long spears approximately 1-inch thick, keeping a small portion of the core attached to each piece for stability. This uniform thickness is crucial for even caramelization and proper cooking time.

Glaze Creation:

Start with slowly melting your butter in a small saucepan over low heat - rushing this step can cause the butter to separate or burn. Once melted, gradually whisk in the brown sugar, allowing each addition to incorporate fully before adding more. Add your cinnamon last, whisking until the mixture becomes a smooth, spreadable paste that's still warm enough to coat the back of a spoon. The consistency should be similar to warm honey.

Seasoning Balance:

Before applying your glaze, dust each pineapple spear lightly with additional cinnamon. This creates a base layer of spice that will bloom during grilling, adding depth to the final flavor. The key is to apply just enough to complement the pineapple without overwhelming its natural sweetness.

Glaze Application:

Using a pastry brush, coat each spear generously with the butter mixture, ensuring every surface is evenly covered. The glaze should cling to the fruit without dripping excessively. Pay special attention to the edges and ends of each spear, as these areas tend to caramelize most quickly on the grill.

Grilling Technique:

Prepare your grill for medium-high heat (around 375-400°F). Place each spear at a 45-degree angle to your grill grates - this not only creates attractive grill marks but also prevents the spears from falling through. Let them cook undisturbed until you see the sugar beginning to bubble and caramelize, approximately 3-4 minutes per side. Look for a deep golden color and slight charring at the edges.

Final Basting:

Just before removing from the grill, brush each spear with any remaining glaze. This final layer will create an extra glossy finish and ensure maximum caramelization. Let the spears cook for an additional 30 seconds after this final basting to set the glaze.

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Throughout my years of grilling pineapple, I've discovered that timing is everything. That golden moment when the sugar transforms from merely melted to perfectly caramelized happens in seconds. The first time I achieved that perfect balance - where the exterior crackled like hardened caramel while the interior remained juicy and tender - I knew I'd never serve plain grilled pineapple again.

Temperature Mastery

Success lies in understanding your grill's hot spots and maintaining consistent heat. Start by heating your grill for at least 15 minutes before cooking. Clean, well-oiled grates prevent sticking and ensure those beautiful grill marks. Position the pineapple spears away from direct flames to prevent sugar burning, while still maintaining enough heat for proper caramelization.

Make-Ahead Possibilities

While the final grilling must be done just before serving, you can prepare components in advance. Clean and cut your pineapple up to 24 hours ahead, storing it in an airtight container in the refrigerator. The brown sugar-cinnamon butter mixture can be made several hours in advance - just warm it gently before using to restore its spreadable consistency.

Serving Suggestions

Present your grilled pineapple on a warmed platter, arranging the spears in a fan pattern for maximum visual impact. For dessert, serve alongside vanilla bean ice cream, letting the warm pineapple create rivulets of melted cream. As a savory accompaniment, pair with grilled pork or chicken, where the caramelized fruit adds a sophisticated sweet-smoky element to the meal.

Storage Solutions

While best enjoyed fresh off the grill, leftover spears can be refrigerated for up to two days. Reheat them briefly on a hot grill or under the broiler to restore some of their caramelized texture. The reheated pieces work beautifully diced into salsas or added to tropical fruit salads.

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After countless summer barbecues perfecting this recipe, I've learned that this grilled pineapple is more than just a dessert - it's a conversation starter, a showstopper, and often the most memorable part of the meal. The combination of sweet, smoky, and spiced flavors creates something truly magical that elevates any outdoor gathering from casual to extraordinary.

Frequently Asked Questions

→ How do I know when the pineapple is done?

The pineapple is ready when it turns golden brown and the glaze has caramelized, usually after 7-10 minutes on medium heat.

→ Can I make this indoors?

Yes, you can use a grill pan on the stovetop or broil in the oven, watching carefully to prevent burning.

→ How do I pick a good pineapple?

Choose a pineapple that's golden brown, smells sweet at the base, and yields slightly when pressed.

→ Can I prepare this in advance?

You can cut the pineapple ahead of time, but the grilling and glazing should be done just before serving.

→ What can I serve this with?

Serve as a side dish with grilled meats, or as a dessert topped with vanilla ice cream or whipped cream.