This brown sugar grilled pineapple is one of those small discoveries that quietly changed my summer cooking. I first tried this combination on a sultry July weekend when I wanted something fresh and simple to follow a backyard barbecue. The moment the pineapple hit the hot grill and the sugars began to caramelize, the air filled with an irresistible perfume — bright tropical fruit softened by deep, molasses notes. The spears come off the grill juicy and slightly charred, with a glossy brown sugar glaze that clings to the fruit and highlights pineapple's natural acidity.

I love how fast and forgiving this recipe is: a little prep, a short marinating time, and you have an elegant yet approachable dessert or side in under an hour. It’s the kind of dish that converts people who think fruit can’t be a showstopper. My family eats these straight from the platter, but I also love serving them alongside grilled pork or vanilla ice cream for the contrast of temperatures and textures. The touch of cayenne is optional but it adds a subtle warmth that rounds out the sweetness without competing with the fruit.

Ingredients

• Fresh pineapple: Use one ripe whole pineapple, peeled, cored, and cut into 8 thick spears. Look for bright yellow flesh at the base and a sweet aroma. If you’re short on time, buy a pre-peeled and cored pineapple from the produce department to skip the prep.
• Light brown sugar: 1/4 cup packed. This adds both sweetness and a rich molasses note that caramelizes beautifully on the grill. Dark brown sugar will produce a deeper, more molasses-forward flavor if you prefer.
• Cayenne pepper: 1/4 teaspoon. Just a whisper of heat to balance the sweetness — optional but recommended for depth.
• Vanilla extract: 1 teaspoon. Adds warmth and aroma; use pure vanilla extract where possible for the best flavor.
• Kosher salt: 1/8 teaspoon. A small pinch sharpens the flavors and keeps the glaze from tasting one-dimensional.
• Vegetable oil spray: For the grill. If you prefer, brush the grill pan with 1 teaspoon of neutral oil instead.

Instructions

Prepare the pineapple: Peel, core, and cut the pineapple into 8 uniform spears, about 1 to 1 1/2 inches thick. Uniform pieces ensure consistent grilling and prevent some spears from becoming mushy while others are undercooked. Fresh, firm pineapple is best — avoid overly soft or fermented fruit. Make the glaze and marinate: Place the pineapple spears in a large mixing bowl. Sprinkle with 1/4 cup packed light brown sugar, 1/4 teaspoon cayenne, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Toss gently to coat evenly. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes, or refrigerate overnight for a more developed flavor. You’ll notice a few tablespoons of liquid in the bowl — this is valuable glaze, don’t discard it. Preheat the grill pan: Set a heavy grill pan over high heat for at least 4–5 minutes so it’s smoking hot; this helps create sharp char lines and quick caramelization. Just before adding pineapple, spray the pan with vegetable oil spray or lightly brush with neutral oil to prevent sticking. Grill the pineapple: Arrange spears on the hot grill pan in a single layer. Grill for 1 to 2 minutes per side, watching closely — the sugars burn quickly. Look for deep golden-brown grill marks and a glossy surface; the interior should remain juicy and slightly tender, not mushy. Use tongs to turn so you don’t pierce the flesh and lose juices. Reduce the remaining marinade: While the pineapple is grilling, pour the leftover marinade liquid into a microwave-safe bowl. Microwave on high for 90 seconds or until bubbling and syrupy; alternatively, reduce on the stovetop in a small saucepan over medium heat for 2–3 minutes. The syrup should thicken slightly and coat the back of a spoon. Finish and serve: Transfer grilled spears to a serving platter and immediately drizzle with the warm reduced glaze. Serve hot or at room temperature. For a plated dessert, add a scoop of vanilla ice cream or a dollop of whipped coconut cream for contrast.

Storage Tips

Store leftover grilled pineapple in an airtight container in the refrigerator for up to 3 days. Keep the syrup separate if you want the fruit to retain more texture; drizzle just before serving. For best reheating, warm gently in a 300°F (150°C) oven on a baking sheet for 5–7 minutes to revive caramelization, or re-grill for 30–45 seconds per side on a hot pan. Avoid long reheating in the microwave, which can make the flesh mushy. If you plan to freeze, cut the pineapple into smaller chunks, flash-freeze on a tray, then transfer to a freezer bag; use within 2 months for smoothies or cooked uses.

Ingredient Substitutions

If you don’t have light brown sugar, substitute with dark brown sugar for deeper molasses flavor, or use coconut sugar for a slightly nuttier profile. For a maple-forward glaze, replace the brown sugar with 3 tablespoons maple syrup and reduce slightly on the stovetop. Omit cayenne for a purely sweet result, or swap it with 1/4 teaspoon ground ginger for warmth without heat. Vanilla can be swapped for a splash of rum or 1/2 teaspoon almond extract for a different aromatic lift — use sparingly when using extracts other than vanilla.

Serving Suggestions

Serve grilled pineapple as a simple dessert with a scoop of vanilla ice cream or coconut cream and a sprinkle of toasted coconut or chopped macadamia nuts for texture. As a side, pair with grilled pork chops, jerk chicken, or a smoky barbecued rib to add bright acidity and sweetness. For a fresh salad, chop grilled spears and toss with arugula, feta, toasted almonds, and a lime-honey vinaigrette. Garnish with thinly sliced mint or basil to add a clean, herbal top note.

Cultural Background

Grilling fruit is a global technique that highlights natural sugars through caramelization — pineapple in particular has deep roots in tropical cuisines across the Pacific and Caribbean. In many cultures, grilled or roasted pineapple is paired with savory proteins or served as a caramelized dessert. The use of a brown sugar glaze is a nod to Southern American barbecue traditions where sweet glazes and rubs meet fruit and meat. This adaptation keeps the simplicity of classic grilled fruit while borrowing the sticky, caramelized finish common to many barbecue sauces.

Seasonal Adaptations

In winter, try using canned pineapple rings (drained well) and pat dry before marinating; reduce marinating time to 10–15 minutes. For summer and peak pineapple season, use the ripest fresh fruit and marinate longer for intense flavor. For holiday twists, swap cayenne for cinnamon and add a tablespoon of dark rum to the marinade for a warm, spiced profile. Serve warm pineapple with crème fraîche or lightly whipped cream for a cozy off-season dessert.

Meal Prep Tips

Marinate pineapple spears the night before and keep refrigerated in an airtight container; the next day, preheat your grill or grill pan and cook just before serving. If prepping for a party, reduce the leftover marinade into syrup and store in a squeeze bottle for quick finishing touches. Use a rimmed sheet pan to grill larger batches on the stovetop, working in batches to avoid crowding the pan and steaming the fruit instead of caramelizing it.

Final thought: this brown sugar grilled pineapple feels gourmet but is astonishingly easy — its charm lives in the caramelization and the little details, like reserving and reducing the glaze. Make it once for a summer cookout and you’ll find a dozen new ways to serve it. Enjoy the bright, sticky results and the compliments they bring.