Grilled Pineapple is something every outdoor cooking enthusiast should know how to do. I use this method when I want to make pineapple salsa or a sweet pineapple bbq sauce to slather over ribs.
I cannot even begin to explain how much I love grilled pineapple. Fresh pineapples are the perfect flavour filled food.
Now take that flavour and sweetness, pop it on the grill and wait for the magic to happen. It caramelizes on the outside and those brown bits are heavenly.
Now you’re wondering why I cut mine this way. Two reasons. One is I’m a girl and I dig pretty things.
The other reason is my extreme love and addiction to fresh pineapple.
When my daughter brings them home from work (mini-me works in the produce department at our local grocery store) I start to convulse at the very sight of them. Then I catch a whiff and I’m practically salivating.
Once I start to cut it up and pop that first piece in my mouth it’s game over. I will continue to demolish every single piece of it.
So I’ve learned if I leave it whole I’m less likely to make a little piggy of myself. There will actually be some left for whatever recipe I wanted the pineapple for in the first place.
This is survival of the fittest. One good deed for pineapple lovers everywhere.
Things to remember when grilling fruit, or any food quite frankly:
- It’s imperative you keep the grill clean. Not only is this sanitary, but it also keeps the food from sticking to the grill grates.
- It’s so much easier to clean the grill grates when the grill is smoking hot. I tend to clean mine every time I turn it off, then again when I preheat it.
- It always helps to oil the grill before use. I bring out a small ramekin of cheap oil and a brush to oil mine each time I use it. Once it’s clean I dip the brush in the oil and carefully brush the oil over the grates before adding the food.
- Don’t waste your money using olive oil on the grates, a cheap vegetable or canola oil works fine. Olive oil is great for brushing on the food prior to popping it on the grill. But sort of a waste of good olive oil to put it on the grates.
- Fruit can burn easily, it has natural sugars in it so it caramelizes beautifully but it can also go from golden to black very quickly. Keep an eye on it.
- Adding a bit of sugar to the fruit makes it magical. For this recipe, I did not bother since it was being turned into salsa, and sauce.
- You can also cut pineapple into thick strips, or rounds if you like. I do both often. If we’re eating pineapple as a dessert I typically cut it into thick strips.
More Snacks and Sides:
- Smoked Cheez Its
- Grilled Guacamole
- Spicy Cauliflower Steaks
- Grilled Mexican Street Corn
- Asparagus in Brown Butter and Shallots
- Grilled Pineapple with Cinnamon, Nutmeg and Vanilla from Cravings of a Lunatic
Places to stalk Kiss My Smoke!
Grilled Whole Pineapple
- 1 whole pineapple
- 1 tablespoon olive oil
- Preheat grill to medium heat. Make sure the grill grates are clean. Oil the grates carefully.
- Cut the pineapple into half lengthwise, then if you like you can cut it one more time so you have quarters. They should be long and thin, with the top still attached for visual appeal (this is optional).
- Brush the cut edges with olive oil.
- Place cut side down on the grill. Cook until the pineapple browns, flip to brown all cut sides. Each side should take approximately 5 to 8 minutes, depending on your grill, and the ripeness of your pineapple. You want the cut sides to turn brown and pineapple to soften a bit.
- Remove carefully from the grill and plate.
- You can now try to stop yourself from eating the whole thing. Good luck with that.
- Allow to cool and cut up to use in grilled pineapple salsa, or tropical pineapple sauce.
- Serve with a tropical smile!
I hope this inspires you to hit the fruit aisle and load up on fruit. Get creative and have fun with it.
Now be confident and get your grill on!