If you’re looking for an easy summer dessert that celebrates fresh fruit, this Caramelized Grilled Pineapple recipe is one you’ll want to make again and again. Grilled pineapple is wonderful all on its own, but once it’s coated in a quick homemade caramel sauce, it becomes something truly special. The natural sugars caramelize over the fire, creating smoky edges, juicy bites, and an irresistible tropical aroma that instantly transports me back to my childhood in the Caribbean.
I’m a huge fan of pineapple, and that Caribbean upbringing probably has everything to do with it. If you’ve been following along for a while, you’ll know it’s an ingredient I reach for often in recipes like my Juicy Jerk Pineapple Bites, Pineapple Jam, and more recently my Haitian Pineapple Jam. Each one showcases just how versatile this tropical fruit can be, and this grilled pineapple dessert may be one of the simplest ways to enjoy it.
I used a propane grill for this recipe, but if you have a charcoal grill, you’ll get an even deeper smoky flavor that pairs beautifully with the rich caramel sauce. No outdoor grill? No problem. You can easily broil the pineapple in your oven and still achieve beautifully caramelized edges with delicious results.
Ingredient Guide
Pineapple: The star of the recipe, bringing natural sweetness, bright acidity, and plenty of juice that intensifies as it grills.
Water: Helps dissolve the sugar evenly to create the caramel base.
Golden Brown Sugar: Creates a rich caramel with notes of molasses that complement the pineapple.
Cinnamon: Adds warm spice that enhances the tropical sweetness without overpowering it.
Heavy Cream: Turns the caramel into a silky, rich sauce that clings beautifully to the grilled pineapple.
Butter (optional): Adds extra richness and a glossy finish to the caramel sauce.
Shopping Made Easy
• Choose a pineapple that feels heavy for its size and has a sweet aroma at the base.
• Golden brown sugar is widely available in most supermarkets and produces a deeper caramel flavor than white sugar.
• Heavy cream is typically found with the dairy products.
• Flaky finishing salt can usually be found in the specialty salt section if you’d like to add a sweet and salty finish.
Cooking Notes from the Kitchen
• A charcoal grill will give the pineapple a deeper smoky flavor than a propane grill.
• Let the pineapple develop good grill marks before turning it so it doesn’t stick.
• Watch the caramel carefully as it cooks because it can move from amber to burnt very quickly.
• Add the cream slowly and carefully because the hot caramel will bubble vigorously.
• You can personalize the caramel by cooking it a little lighter or darker depending on your preference.
• A sprinkle of flaky finishing salt adds a wonderful contrast to the sweet caramel.
Caramelized Grilled Pineapple
Ingredients
- 1 large pineapple peeled, cored and cut into wedges
- 1/4 cup water
- 3 tablespoons golden brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup heavy cream
- 2 tablespoons butter optional
- Flaky finishing salt optional
Instructions
- Peel, wash, core, and cut the pineapple into wedges.
- Heat your grill to high. Grill the pineapple for 4 to 6 minutes, turning as needed so each side develops good color and light char. The sweet tropical aroma as the fruit grills is one of my favorite parts of making this recipe, reminding me of childhood in the Caribbean.
- As the pineapple grills. Place the water and brown sugar in a cold saucepan. Turn the heat on and gently swirl the pan as the sugar melts.
- Continue cooking until the mixture becomes frothy before turning a deep amber color as the water cooks away.
- When large bubbles begin to appear, about 2 to 3 minutes, add the cinnamon.
- Carefully whisk in the heavy cream. The caramel will bubble vigorously for a few seconds, so take your time.
- Cook for another 3 minutes, then stir in the butter if using.
- Add the grilled pineapple to the caramel sauce and gently toss until each piece is coated.
- Serve warm on its own, over Vanilla Bean Ice Cream, or my childhood favorite, Dad's Coconut Ice Cream. If desired, finish with a sprinkle of flaky salt for a sweet and salty contrast.
