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Grilled Pineapple

Versatile caramelized pineapple can be serve with grilled meat or over ice cream. Yum!

June 3, 2018

Make something special on the grill this weekend. Caramelized pineapple spears are versatile enough to serve with grilled meat or over ice cream as a spectacular dessert.

Serves four to eight people.


  • 1 ripe pineapple
  • 1/4-cup unsalted butter, melted then cooled
  • 3/4-cup granulated sugar
  • Grated zest of 1 lime
  • 1 teaspoon ground cinnamon
  • 1/8-teaspoon ground cloves
  • 1/8-teaspoon ground ginger


Preheat the grill to high and oil the grate. Blend sugar, lime zest and spices in a shallow bowl or dish.
Slice the rind off the pineapple, leaving the leaves attached. Cut the pineapple lengthwise through the center, leaves and all, then cut the halves in half and repeat once more, to end up with 8 spears with leaves attached. Cut the core from each pineapple spear.

Brush melted butter over each pineapple spear, leaving the leaves clear.

Dip buttered wedges into the sugar mixture, coating as evenly as possible.

Grill the prepared wedges for 5 to 8 minutes on each side, turning with tongs until nicely caramelized. Try to keep the leaves out of the flames, or they will flare up.

Best served immediately while piping hot — though, they are still good when cooled. Drizzle with juice of the zested lime, if a more tangy flavor is desired.


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