This grilled pineapple with brown sugar and sea salt is one of those summer discoveries that feels like sunshine on a plate. I first made it at a neighborhood BBQ the July after we moved to a house with a tiny backyard grill. I had a pineapple on hand and wanted something quick to complement smoky burgers. The caramelized sugar, the char from the grill, and the tiny pop of coarse sea salt created a balance so addictive that everyone went back for seconds. It’s refreshingly light, yet indulgent when served warm with a scoop of vanilla ice cream.

What makes this preparation special is its simplicity and the way basic ingredients transform with heat. Fresh pineapple provides bright acidity and natural sweetness; browning the sugar concentrates that sweetness and introduces toasty, almost butterscotch notes, while a sprinkle of coarse sea salt cuts through the sugar and highlights the fruits complexity. This takes under half an hour from start to finish and uses pantry staples, making it one of my go-to side dishes for summer gatherings and an easy last-minute dessert when guests arrive unexpectedly.

Ingredients

• Pineapple: One fresh pineapple (top, bottom, and skin removed). Choose one heavy for its size with a sweet fragrance at the stem; avoid green, hard fruit. Fresh is best — canned will not caramelize the same way.
• Brown sugar: 1/4 cup packed. I prefer light brown sugar for a milder molasses note; dark brown gives deeper caramel tones. Brown sugar helps the fruit char and develop a lacquered surface.
• Maple syrup: 2 tablespoons. Real maple syrup adds a subtle woodsy sweetness that blends nicely with the pineapples acidity. You can use light corn syrup or agave if needed, but flavor will vary.
• Coarse sea salt: 1/2 teaspoon, to taste. Use flaky or coarse sea salt (like Maldon) for a clean, crunchy finish — less is more; sprinkle sparingly to balance sweetness.

Instructions

Preheat grill: Set the grill to medium, approximately 350F. If using a gas grill, preheat with the lid closed for 10-12 minutes to stabilize temperature. For charcoal, aim for a medium heat zone and let coals ash over; you want hot grates that wont burn the sugar immediately. Mix glaze: In a small bowl, combine 1/4 cup packed brown sugar and 2 tablespoons maple syrup until smooth. The mixture should be spreadable but not runny; if too thick, add a teaspoon of water. This glaze will caramelize quickly on the grill, so a thin, even layer is ideal. Prepare pineapple: Remove the top, bottom, and skin of the pineapple. Slice the fruit into 3/4-inch (about 2 cm) thick rounds. Use a small round cookie cutter or a paring knife to remove the core from each slice if you prefer softer bites; leaving the core intact gives a firmer slice that holds up well on the grill. Glaze the slices: Place the slices on a tray and dollop a teaspoon-sized amount of the brown sugar-maple mixture onto each slice. Use the back of a spoon to spread the glaze evenly over both sides — a thin coat ensures even caramelization without flaring up from drips. Grill the fruit: Place slices directly on the preheated grates. Grill for 4 to 8 minutes per side, watching for pronounced char marks and a glossy, caramelized surface. Use tongs to flip gently. Total cook time depends on grill heat and fruit ripeness; aim for tender, heated-through slices with dark grill lines but not burnt edges. Finish and serve: Transfer slices to a platter and lightly sprinkle with 1/2 teaspoon coarse sea salt, adjusting to taste. Serve hot as a side or top with vanilla ice cream, toasted coconut, or a drizzle of additional maple syrup for dessert.

Storage Tips

Store cooled grilled pineapple in an airtight container in the fridge for up to 3 days. Use glass containers with tight lids to prevent the fruit from absorbing other odors. For longer storage, freeze slices in a single layer on a baking sheet until solid, then transfer to a freezer bag; they keep well for 23 months. To reheat, thaw in the refrigerator and warm briefly on a hot skillet or under a broiler for 12 minutes per side to restore some caramelization; avoid microwaving for best texture.

Ingredient Substitutions

If you dont have maple syrup, light agave or honey (not vegan) work to bind the brown sugar, though flavor will shift slightly. Brown sugar can be swapped with coconut sugar for a lower glycemic option, though caramelization color may be a bit paler. For an alcohol-forward touch, brush the slices with a tablespoon of dark rum before grilling and flame briefly for a boozy, tropical note. If pineapples are out of season, thick-cut peaches or ripe nectarines can be prepared in the same way.

Serving Suggestions

Serve warm grilled pineapple alongside grilled chicken, pork chops, or smoky tofu for a bright counterpoint. For dessert, top with a scoop of vanilla or coconut ice cream, sprinkle with toasted coconut flakes, or add a drizzle of spiced rum caramel. Try stacking slices on skewers with shrimp for a festive surf-and-turf presentation at summer parties. Garnish with fresh mint or lime zest for a fresh, aromatic finish.

Cultural Background

Pineapple has long been associated with hospitality in the Americas and Caribbean; its use in grilled forms appears across tropical cuisine where fresh fruit and open flames are common. Caramelizing tropical fruit over heat highlights the plants sugars and complements smoky proteins, a tradition seen in backyard barbecues and island cookouts. This simple glaze echoes methods used to enhance flavor in many coastal cuisines where sweet-salty contrasts are prized.

Seasonal Adaptations

In summer, use the ripest, juiciest pineapple you can find for maximum sweetness and short grill time. In cooler months, serve the grilled slices over warm baked oatmeal or yogurt for a seasonal brunch twist. Add warming spices to the glaze in fall and winter — a pinch of ground cinnamon, nutmeg, or finely grated ginger enhances depth without overwhelming the fruit.

Meal Prep Tips

Slice and glaze the pineapple up to an hour before grilling and keep chilled on a tray to save time. For entertaining, grill in batches and keep warm on the cool side of the grill with the lid closed. Pack individual portions in microwave-safe containers for grab-and-go lunches; reheat gently and pair with a handful of nuts or a scoop of Greek yogurt for a balanced meal.

Grilling pineapple this way is an effortless way to elevate a backyard meal or create a memorable dessert. The combination of caramelized sugar, bright fruit, and a pinch of sea salt is comfortingly simple — try it once and it will become one of those reliable recipes you reach for every summer. Share it with friends, sprinkle a little extra salt if you like, and make it your own.