As a personal chef, I’m always looking for ways to add some razzle-dazzle to a dish in the easiest way possible. And one of the simplest ways to do that is to fire up the grill. Just a few minutes on the hot grates can concentrate the flavor of meat and fish, of course, but fruits and veggies are also great grilled. The quick cooking method adds a hint of smokiness and brings a little visual drama to the party with those dramatic grill marks.
One of my favorite things to grill? Pineapple. Nothing beats the bright, juicy flavor of the tropical fruit—until you toss it on the grill. The heat works its magic, caramelizing the natural sugars for an even sweeter, slightly smoky bite.
Some of my clients have grills and others don't, but the good news is that I can make grilled pineapple for everyone pretty much any time of year. How? The magic of a grill pan. Sure, you won't get the same kiss of smoke that you do on a standard grill, but a grill pan does a great job of concentrating flavors and also giving you those coveted grill marks. The other great thing about a grill pan is that you can use it no matter the weather, so it's always a great option.
If you’ve ever wondered how to grill pineapple to perfection, either over the flames or in a grill pan, you’re in luck. I’ll walk you through choosing the ripest fruit, mastering pineapple prep and nailing those picture-perfect grill marks. Here's how to level up your fruit game.
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Grilling pineapple transforms it into something truly magical. The heat caramelizes its natural sugars, making it even sweeter and richer, while adding a delicious hint of smokiness that balances its tropical flavor. Plus, grilling neutralizes bromelain—the enzyme that causes that tingling sensation—so every bite is smooth and irritation-free. Incredibly versatile, it works in everything from desserts to savory dishes, and best of all, it’s a breeze to make.
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How To Pick a Ripe Pineapple
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To make sure you're choosing the best fruit for grilling, take a little extra time in the produce section when shopping for pineapple. Here's how I find a good one when I'm at the supermarket.
Pick up the pineapple and take a look at the bottom of the fruit. It should be yellow (some green is fine). Avoid mostly green (unripe) or dark orange (overripe).
2. Give it a sniff
A sweet, fruity scent means it’s ready. No smell? It could be underripe or it might just be too cold in the store, so continue to check for other signs of ripeness.
The fruit should feel heavy and slightly soft at the base, not rock-hard or mushy.
4. Tug a leaf
If a center leaf pulls out easily, it’s ripe! If you give a leaf a tug and it's stuck tight, the pineapple needs more time to ripen.
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How To Cut up a Pineapple for Grilling
First off, let’s talk about shape. Rings? Half moon? Spears? Pineapple rings and half moons work great, but coring the fruit can be a bit involved when you use those shapes. For a speedier process, I like to cut a pineapple into spears for grilling. Bonus: This shape is easy to maneuver on the grill, unlike floppy pineapple rings, which are prone to breaking when they get hot and tender. Plus, spears won’t slip through the grill grates. Here's how to make them.
1. Cut off the ends
Courtesy Renae Wilson
To make the pineapple nice and sturdy for slicing, start by cutting off the crown and base of the fruit.
2. Remove the skin
Courtesy Renae Wilson
Glide your knife down the sides of the pineapple, following the natural contour of the fruit. Cut down to the flesh, keeping as much fruit as possible. Say goodbye to spiny skin! If you have any remaining pineapple eyes (those little brown spots), you can cut them out with a small knife or even use a small metal measuring spoon to scoop them out, if the fruit is ripe enough.
3. Halve it
Once the peel and eyes are removed, halve the pineapple lengthwise into two juicy pieces.
4. Skip the core; save the spears
Slice lengthwise to remove the fibrous, light yellow core in the center of the fruit. You can discard (or compost) that part of the pineapple. Slice the tender, darker yellow pieces of fruit into long, elegant spears.
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How To Grill Pineapple, According to a Personal Chef
Fire up the grill—it’s time to caramelize that pineapple! While glazes (like coconut cream + brown sugar) or spices (cinnamon + cayenne) add flair, all you really need is neutral oil or cooking spray and high heat for perfect results. Here’s how:
1. Turn on the heat
Courtesy Nina Elder
Heat your grill to high heat, drizzle the pineapple spears with oil and add them to the grates.
2. Make your mark
Courtesy Nina Elder
If you're looking for diagonal lines, leave the pineapple as-is. If you want crosshatch grill marks, place your fruit on the grill in the 10 o'clock position (a slight diagonal facing left). After about 2 minutes, rotate the fruit to the 2 o'clock position (a slight diagonal facing right), keeping it on the same side. Once the fruit is tender and grill-marked, flip it and repeat on the other side. For tender, juicy pineapple, cook it for 3 to 5 minutes per side, depending on size and ripeness.
3. Serve it up
Courtesy Nina Elder
Enjoy as spears or cut into slices or chunks.
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No Grill? Grab a Grill Pan
Courtesy Renae Wilson
Cooking pineapple in a grill pan is similar to the method for grilling over an open flame and can be done in any weather in any kitchen (or even over a campfire).
Put the pan on the heat and turn the burner to medium-high to high, depending on your stove.
2. Add the fruit
Once the pan is heated up, drizzle or brush it with a bit of oil (or you can drizzle the pineapple with a little oil) and add your pineapple spears.
Cook the pineapple until juicy and tender, 3 to 5 minutes per side. Leave as is for standard grill marks or start at the 10 o'clock position and move to the 2 o'clock position on each side to create cross-hatch grill marks. (See a more detailed explanation above in the second step of the grilling method.)
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The Best Ways To Serve Grilled Pineapple
Once you’ve finished grilling, it's time to plate up your pineapple. Here are some great ways to show off the juicy fruit.
Stay savory
Grilled pineapple is a great foil for pretty much any meat you're cooking on the grill. Add it to chicken skewers, layer it on a grilled burger or slide it onto the plate with some BBQ ribs. It's also delicious chopped up and added to stir-fries or salads.
If you're interested in a dessert direction, you can keep things simple and serve grilled pineapple a la mode or with fresh coconut cream. It's also tasty served with thick slices of pound cake (you can warm the cake slices up on the grill or grill pan) or used in place of strawberries for stuffing shortcakes.
Drink it up
Don't forget the drinks! One of my favorite ways to enjoy grilled pineapple is to muddle some of the cooked fruit with mezcal, mint and a bit of lime. The charred fruit pairs really well with the slightly smoky spirit. Top it with some sparkling water and raise a toast to your grilling greatness.
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