This grilled pineapple recipe became a backyard staple the summer I moved into a house with a tiny charcoal grill. I wanted something that felt indulgent but required almost no fuss--something to serve alongside smoky burgers and crisp salads yet sweet enough to stand in for dessert. The combination of sweet brown sugar, runny maple syrup, and the tropical tang of pineapple hits bright, caramelized, and slightly savory notes all at once. Slices turn buttery where the sugars melt, and the grates leave attractive char marks that taste as good as they look. Every guest I shared this with asked for the recipe, and it instantly became a recommended side whenever warm-weather gatherings roll around.

I first discovered the technique by accident when I had leftover pineapple after a dinner party and decided to try grilling it for a minute or two. The heat coaxed out the fruit's natural sugars and the small spoonful of brown sugar and maple syrup on top helped create a thin, glossy glaze. A final sprinkle of coarse sea salt cut through the sweetness and heightened the pineapple's acidity, creating a perfectly balanced bite. This dish is simple enough for weeknights, impressive enough for company, and flexible enough to serve as a side or a warm dessert with a scoop of vanilla ice cream.

Ingredients

• Fresh pineapple: Choose a ripe but firm pineapple, sweet aroma at the base, and golden skin. A medium pineapple that yields about 8 to 10 slices works well; the flesh caramelizes nicely without becoming mushy.
• Brown sugar: Use light or dark brown sugar depending on how deep you want the molasses note. About 1/4 cup provides enough surface caramelization for 8 to 10 slices. I prefer a packed light brown sugar for balanced sweetness.
• Maple syrup: Pure maple syrup adds liquid sweetness and helps the brown sugar melt and glaze. Two tablespoons is just enough to make a spreadable glaze; avoid flavored syrups for the cleanest taste.
• Coarse sea salt: A finishing sprinkle of 1/2 teaspoon coarse sea salt (or to taste) brightens flavors and gives contrast to the caramelized sugars. Use flaky salt for best texture and visual appeal.
• Optional add-ins: A pinch of ground cinnamon or a squeeze of lime can be used to add warmth or brightness. If serving as dessert, offer vanilla ice cream or whipped cream on the side.

Instructions

Preheat the grill: Set your grill to about 350 degrees F (medium heat). If using charcoal, allow coals to form an even medium bed; if using gas, preheat for 10 minutes. A consistent medium heat ensures the pineapple warms through while sugars caramelize without burning. Make the glaze: In a small bowl combine 1/4 cup packed brown sugar and 2 tablespoons pure maple syrup. Stir until the sugar is moistened into a thick paste. The syrup thins the sugar slightly, creating a spreadable glaze that will melt into the fruit as it grills. Keep the glaze at room temperature until ready to use so it spreads easily. Slice and dress the pineapple: Remove the top, bottom, and skin from the pineapple and trim any remaining eyes. Slice into rounds about 3/4 inch thick (roughly 1.9 cm). Place the rounds on a tray and use a spoon to drop a dollop of the brown sugar-maple glaze onto each slice, then use the back of the spoon to spread a thin layer over both sides. The layer should be thin—too much glaze can drip and flare up on the grill. Grill to caramelize: Place the pineapple slices directly on the grill grates. Grill for 4 to 8 minutes per side, depending on heat and thickness, until you see deep brown char marks and the flesh is heated through. Watch closely after flipping; the sugars will caramelize quickly and can char if left too long. Use tongs to turn slices gently to preserve shape. Finish and serve: Transfer grilled rounds to a platter and lightly sprinkle with 1/2 teaspoon coarse sea salt or to taste. Serve immediately as a bright side dish with grilled proteins, or top warm slices with a scoop of vanilla ice cream for a simple dessert. The contrast between warm caramelized fruit and cold ice cream is irresistible.

Storage Tips

Store leftover grilled pineapple in an airtight container in the refrigerator for up to 3 days. Use a shallow container to prevent slices from sitting in excess juices, which can make them soggy. To reheat, place slices on a hot grill or preheated cast-iron skillet for 30 to 60 seconds per side to refresh caramelization. For longer storage freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before reheating gently.

Ingredient Substitutions

If you do not have brown sugar, substitute with 3 tablespoons granulated sugar plus 1 tablespoon molasses or use dark brown sugar for deeper flavor. Agave nectar can replace maple syrup for a slightly neutral sweetness, though it will change the flavor profile. If coarse sea salt is unavailable, use kosher salt but reduce quantity slightly to avoid oversalting. For a spiced version, add a pinch of ground cinnamon or 1/8 teaspoon ground ginger to the glaze.

Serving Suggestions

Serve as a bright side with grilled chicken, pork, or fish; the pineapple's acidity complements smoky flavors well. For dessert, top warm slices with vanilla ice cream, coconut whipped cream, or a drizzle of caramel sauce. Garnish with chopped fresh mint, lime zest, or toasted coconut for texture and color. Present on a long platter with slices slightly overlapping and a small bowl of extra flaky salt for guests to sprinkle as desired.

Cultural Background

Grilled fruit has long been used in tropical and subtropical cuisines to amplify natural sweetness and add smoky depth. Pineapple itself has historical roots in South America and became a cherished ingredient in Caribbean and Hawaiian cooking. Grilling pineapple is popular at barbecues across the Americas because the heat intensifies natural sugars while maintaining bright acidity. The addition of brown sugar and maple syrup combines Caribbean and North American sweetness traditions into a simple, modern preparation.

Seasonal Adaptations

In summer, use peak-ripe pineapple for the juiciest results. In winter, if fresh pineapple is less sweet, add an extra teaspoon of maple syrup to the glaze or briefly macerate slices in the glaze for 15 minutes before grilling. For fall, add warm spices like cinnamon or nutmeg to the glaze. For winter gatherings, serve grilled pineapple with mascarpone and a drizzle of warmed maple syrup for a cozy treat.

Meal Prep Tips

Slice pineapple and prepare the brown sugar-maple glaze ahead of time; store covered in the fridge. On the day of serving, bring slices to room temperature briefly and re-mix the glaze if it has thickened. Grill just before serving to maintain the best texture and caramel shine. Pack cooled slices in shallow containers for lunches or make skewers of pineapple and grill-mark them quickly for a fast reheat and attractive presentation.

Whether you are hosting a laid-back barbecue or craving a sweet, warm finish to a summer meal, these caramelized pineapple rounds deliver remarkable flavor with minimal effort. Try one variation and make it your own—the method is forgiving and endlessly adaptable. Enjoy the way the sweet, smoky, and salty elements come together on a warm evening with friends and family.