I absolutely love making grilled pineapple because the heat caramelizes the natural sugars in the fruit, creating a sweet and smoky flavor that's irresistible.
Prepare the Pineapple - Lay the pineapple on its side on a cutting board. Slice off about ½-inch from the crown and then from the bottom of the fruit. Stand it up and trim off the thick, fibrous skin. Use a paring knife to remove any brown eyes. Cut into quarters lengthwise, then remove the core from each piece. Cut each wedge into 3 spears, twelve total.Alternatively, make rings by slicing crosswise into ¾-inch slice rounds. Use a 1-inch round cutter or paring knife to remove the core.
Make the Glaze - Add the butter to a small microwave-safe bowl and heat in 30-second intervals until melted. Whisk in the brown sugar, cinnamon, salt, and nutmeg (if using). Set aside. If the glaze cools and solidifies, microwave for 10 seconds.
Grill the Pineapple - Preheat the grill or a grill pan over medium heat. Clean the grates and grease them with olive oil. Once hot, place the spears cut-side down on the grill and lightly press for better contact. Cook until grill marks appear, about 3 to 4 minutes. Flip and brush with the brown sugar glaze. Cook until char marks form on the other side, about 3 to 4 minutes. Remove from the grill and brush with more glaze.
Notes
Yield: About 12 pineapple spears
Serving Size: 1 spear
Meal Prep: The glaze can be made 3 days in advance, reheating before using. The spears can be cut and stored in the refrigerator 2 days before.
Storing: Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months—Defrost before using.
Using Canned Pineapples: Canned pineapple rings can be grilled. Since they are thinner, they will take a few minutes less to cook on each side.
Make it Dairy-Free: Use plant-based spreads, margarine, or coconut oil.
Make it Paleo: Use maple syrup instead of brown sugar and ghee instead of butter.