Brown Sugar Grilled Pineapple (Printable Version)
Golden pineapple with caramelized brown sugar and a kick of spice, perfect for summer gatherings or sweet snacking.
# What You'll Need:
→ Main
01 -
1 whole fresh pineapple, peeled, cored, and cut into 8 spears
→ Seasoning Blend
02 -
120 grams light brown sugar
03 -
1 teaspoon cayenne pepper
04 -
1 teaspoon vanilla extract
05 -
0.5 teaspoon kosher salt
→ Additional
06 -
Vegetable oil spray, for greasing the grill
07 -
Fresh mint leaves, for garnish (optional)
# Steps to Follow:
01 -
Preheat grill to medium-high heat. Lightly coat the grates with vegetable oil spray to prevent sticking.
02 -
In a small mixing bowl, blend the light brown sugar, cayenne pepper, vanilla extract, and kosher salt until thoroughly combined.
03 -
Arrange pineapple spears in a shallow dish. Evenly sprinkle the seasoning blend over all sides, turning spears to ensure full coverage.
04 -
Place coated pineapple spears directly onto the preheated grill. Grill for 2–3 minutes per side, rotating to achieve prominent grill marks and deep golden caramelization. Monitor closely to prevent burning.
05 -
Transfer grilled pineapple to a serving platter. Garnish with fresh mint leaves if desired. Serve immediately for optimal flavor and texture.
# Additional Notes:
01 -
Select pineapple that is ripe yet firm for best grilling results; it should be fragrant at the base and yield slightly to gentle pressure.
02 -
Coat each spear evenly with the seasoning mixture to ensure consistent caramelization on the grill.
03 -
Maintain medium-high heat; excessive heat may burn the sugar before pineapple is perfectly caramelized.
04 -
Grill marks signal proper caramelization—watch closely as sugar browns quickly.
05 -
Fresh mint garnish provides a refreshing counterpoint to the sweet and spicy flavors.
06 -
For advanced variations, add a sprinkle of smoked paprika, a squeeze of lime, or brush spears with rum before grilling.
07 -
Ideal as a dessert, side, or vibrant topping for proteins, salads, or ice cream.
08 -
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat briefly on grill or in a skillet before serving.