Featured Reader Comment

Absolutely delicious! The brown sugar butter glaze is the perfect touch — sweet, buttery, and caramelized. So easy and a huge hit with my family. I made it as a dessert with vanilla ice cream and my husband said it was the best thing I have made all summer. This one is going on repeat.
Jennifer

Pinterest pin for Grilled Pineapple with Brown Sugar Butter Glaze

The Recipe That Turned Me Into a Grilled Fruit Believer

I will be honest — grilled fruit was not something I thought much about. It sounded fancy, not backyard cookout material. Then one summer afternoon I had a ripe pineapple, a hot grill, and a few pantry staples, and I just went for it.

The moment it hit the grates, everything changed. The natural sugars caramelized, the edges turned golden and jammy, and that brown sugar butter glaze bubbled into something that made the whole backyard smell incredible. One bite and I was sold.

What makes this version different is the butter. Most recipes reach for maple syrup or plain brown sugar. But melted butter in that glaze creates a richness and a glossy, sticky finish that takes this from simple fruit to something people talk about long after the cookout is over.

Before You Fire Up the Grill — Read This First

Pick a ripe pineapple: Golden at the base, fragrant at the bottom, and gives just slightly when you press it. That is the one you want. An underripe pineapple stays tart even after grilling.

Make the glaze first: Have it ready before the grill heats up so you can brush immediately and give the glaze the full cook time to do its job.

Do not move the pineapple too early: Lay it down and walk away. When it releases easily from the grates on its own, it is ready to flip. Force it early and it tears.

Brush again when you flip: The second side gets a fresh coat right after you turn it. That second brush is what gives you the deep, sticky caramelized finish on both sides.

Finish with flaky sea salt: A small pinch the moment it comes off the grill makes every flavor pop. Sweet, buttery, smoky, and just a little salty — that is the combination.

Ingredients for Grilled Pineapple with Brown Sugar Butter Glaze

Ingredients You’ll Need

Fresh ripe pineapple — The star of the recipe. Fresh holds up on the grill and delivers a juicy, caramelized result that canned pineapple simply cannot match. Look for one that is golden and fragrant.
•Brown sugar — The base of the glaze. It melts into the butter and caramelizes beautifully on the hot grates, creating that deep, golden crust that makes this recipe so irresistible.
•Butter — The ingredient that sets this glaze apart. Melted into the brown sugar, it creates a rich, glossy coating that caramelizes into something truly special.
•Cinnamon — Optional but highly recommended. It adds a warm, spiced depth that makes the glaze taste layered and intentional rather than just sweet.
•Flaky sea salt — The finishing touch. A small pinch right after grilling makes every flavor sharper and more alive. Do not skip it.

Make It Your Own: Fun Twists on a Classic

•Spiced rum glaze: Stir a tablespoon of spiced rum into the glaze before brushing. It adds a deep, warm complexity that makes this feel like a true summer dessert.

•Coconut twist: Swap the butter for coconut oil and scatter toasted coconut flakes over the top right after grilling. Cool, tropical, and beautiful on a summer table.

•Chili lime kick: Add a pinch of chili powder, a little cayenne, and fresh lime zest to the glaze before brushing. Sweet, smoky, and just spicy enough to be addictive.

•Honey swap: Replace the brown sugar with an equal amount of honey for a lighter, floral sweetness that pairs beautifully with the butter and cinnamon.

•Dessert upgrade: Serve warm slices over vanilla ice cream with an extra drizzle of the remaining glaze from the bowl. The warm pineapple melting into cold ice cream stops every conversation at the table.

•Stovetop version: No grill? Heat a cast-iron grill pan or skillet over medium-high heat and follow the same method. You get beautiful char marks and the same caramelized glaze without firing up the outdoor grill.

Let Me Walk You Through It

Fire up the grill: Preheat your grill to medium heat. You want it hot enough to caramelize the glaze without burning the fruit.
Mix the glaze: In a small bowl, stir together the brown sugar, melted butter, cinnamon (if using), and a pinch of salt.
Brush the pineapple: Coat both sides of the pineapple with the glaze. Don’t be shy—it’s what gives that sticky-sweet finish!
Grill it up: Place the pineapple on the grill and cook for 2–3 minutes per side. You want those pretty grill marks and bubbling glaze.

Cut it Right: The Best Way to Prep Pineapple for Grilling

When dealing with the high heat of the grill (charcoal grill, gass or indoor grill pan,) it’s important to slice the pineapples slices thick enough. I’ve found that ¾″ thick is just about perfect! Just be sure to remove the core, then slice into rounds or pineapple wedges.

Make-Ahead Tips for Summer Hosting

This is one of the most effortless things you can add to a summer cookout menu because almost all of the work happens before anyone arrives.

Prep the pineapple a day ahead — Peel, core, and slice the pineapple the day before and store the slices in an airtight container in the refrigerator. They stay fresh overnight and are ready to glaze and grill the moment the cookout starts.

Make the glaze ahead — Stir together the butter, brown sugar, cinnamon, and salt up to two days ahead and store covered in the refrigerator. Give it a quick stir before using — if it has thickened, warm it briefly in the microwave.

Grill to order for the best result — Grilled pineapple is at its absolute best warm off the grill. Plan to throw it on during the last few minutes while guests are finishing their mains. It takes less than ten minutes and the smell alone brings everyone to the table.

Store leftovers for up to 3 days — Keep cooled leftovers in an airtight container in the refrigerator. Reheat in a hot skillet or on the grill for a minute or two to bring back that caramelized texture.

Don’t Miss My Favorite Summer Recipes

How To Serve Easy Grilled Pineapple

Y’all, it’s outrageously good with Million Dollar Pound Cake, and ice cream. My boys love it as a topping for Pancake Casserole at brunch. And it’s a must served alongside grilled Balsamic Chicken Thighs and Marinated Pork Tenderloin.

Can I Use Canned Pineapple?

Yes, but fresh pineapple tends to hold up better on the grill and delivers a more vibrant flavor. If you do use canned, opt for rings packed in juice—not syrup—and drain them well.

How to Keep The Fruit From Sticking to the Grill

The key is to scrape your grill grates really clean while they heat up. This will soften anything stuck to them and make them easier to clean. If you’re still concerned, you can always use cooking spray or brush with olive oil before adding the pineapple slices.

If you tried this Grilled Pineapple Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!

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