This is another recipe that's so simple, it's barely a recipe. When it's grilling season*, I always pick up a pineapple at the grocery store so I can make this as a quick side disk.
📖 Recipe Card
Grilled Pineapple
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Thick slices of fresh pineapple, grilled until browned - a simple, sweet side dish that my kids love.
Ingredients
- 1 pineapple
Instructions
- Peel the pineapple: Trim the top and bottom off the pineapple. Stand it on end and, using the "eyes" as a guide, cut a strip of skin off from top to bottom. Keep turning the pineapple and cutting off strips until all of the skin and eyes are removed.
- Slice the pineapple: Lay the pineapple on its side and cut it into 1 inch thick slices.
- Grill the pineapple: Preheat your grill to direct medium heat. Grill the pineapple slices for about 5 minutes, until slightly browned, then flip and brown the other side, about 5 minutes more.
- Serve: Serve warm.
Notes
Coconut glaze: Whisk a 15 ounce can of coconut milk with 2 tablespoons of sugar until the sugar dissolves. Baste the pineapple with the mixture as it grills.
The pineapple's core is woody and inedible. If you have a 1 ½ to 2 inch pastry ring, punch out the core before grilling. Otherwise, cut around the core before serving (a tic-tac-toe pattern gives you 8 chunks), or leave the slices whole and let your guests trim it themselves.
A bread knife works well for peeling the pineapple - the long serrated blade handles the tough skin.
For a showier version, try my Rotisserie Pineapple.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Questions? Â Comments? Â Other Ideas? Â Leave them in the comments, below.
Related posts:
Want to do a showy version of this recipe? Check out my Rotisserie Pineapple. Click here for my other grilling recipes.
Inspired by:
Steven Raichlen's How To Grill
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