Marinated grilled pineapple makes a delicious addition to stir fries, burgers, BBQs, salads, and so much more! The grill brings out the fruit's natural sweetness, making it irresistibly tender and oh-so-juicy! Let it marinate for 30 minutes up to overnight in my easy Thai sweet chili marinade for an even more amazing flavor!
Marinated Grilled Pineapple Recipe
I marinate my grilled pineapple in a super simple honey and Thai sweet chili marinade that gives it an irresistibly sweet and zesty flavor! If you've never tried pineapple hot off the grill, there's no better time than now!
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🥘 Grilled Pineapple Ingredients, Notes, & Substitutes
- Pineapple - 1 large pineapple (peeled and cored, cut into ¾ inch slices or wedges).
- Butter - 3 tablespoons of melted butter or a butter substitute.
- Honey - 1 tablespoon of honey or a honey substitute.
- Thai Sweet Chile Sauce - 1 teaspoon of Thai sweet chili sauce.
- Salt - 1 pinch of salt (to taste).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How to Make Grilled Pineapple
Making grilled pineapple is a breeze (especially if you're already firing up the grill for your main course)! You'll need a sharp knife, a cutting board, measuring utensils, and a mixing bowl to start.
One pineapple makes 4-6 servings, depending on how you plan to use it!
Step 1: Trim the pineapple. Prepare 1 large pineapple by trimming off the top and bottom, then slicing down the sides. Cut the fresh pineapple into rings, spears, or chunks (based on your preference).
Step 2: Make the marinade. Transfer the pineapple into a large Ziploc storage bag. Add the 3 tablespoon butter, 1 tablespoon honey, 1 teaspoon Thai sweet chili sauce, and 1 pinch salt to the pineapple.
Step 3: Marinate. Seal the bag and shake the pineapple gently to coat. Allow to marinate at room temp for 30 minutes, or refrigerate to marinate for 1 hour or more (up to overnight).
Step 4: Prep the grill. Clean and oil your grill, then preheat to medium-high heat (375-450°F/191-232°C).
Step 5: Grill. Grill the marinated pineapple over direct heat for 2-3 minutes per side. Brush with the excess marinade while grilling if desired.
Step 5: Remove from heat when tender and caramelized. Serve immediately while warm or after your meal and slightly cooled.
Whipped cream or ice cream is a decadent topping with this tasty dessert! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Before grilling your pineapple, twist the top off and flip it upside down to get the fruit as juicy as possible. Do this a day or two in advance for best results.
- Try hot sauce instead of sweet chili sauce for a hot kick to this treat!
- Wedges or chunks can be threaded onto skewers for easier grilling.
🥡 Storing
Transfer leftovers to an airtight storage container once cooled to store for up to 5-6 days.
Freezing Grilled Pineapple
Flash-freeze your grilled pineapple on a baking sheet, then transfer it into a heavy-duty freezer storage bag. Frozen pineapple can keep for up to a year.
❓ Recipe FAQs
Yes! If you have a grill pan, you can follow these exact instructions. Make sure to put the pineapple on the hottest area of your grill pan directly over the burner for the best results.
While the marinade adds flavor, it isn't essential for grilling pineapple. Even plain pineapple becomes sweet, juicy, and tender after a few minutes on the grill!
I typically aim for about 2-3 minutes per side. You want to see grill marks and have the fruit soften slightly without becoming too mushy.
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📖 Recipe Card
Grilled Pineapple
Ingredients
- 1 large pineapple (peeled and cored, cut into ¾ inch slices or wedges)
- 3 tablespoon butter (melted)
- 1 tablespoon honey
- 1 teaspoon Thai sweet chili sauce
- 1 pinch salt (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prepare the 1 large pineapple by trimming off the top and bottom then slicing down the sides. Cut the fresh pineapple into rings, spears, or chunks (based on your preference).
- Transfer the pineapple into a large ziptop storage bag. Add the 3 tablespoon butter, 1 tablespoon honey, 1 teaspoon Thai sweet chili sauce, and 1 pinch salt to the pineapple.
- Seal the bag and shake the pineapple gently to coat. Allow to marinate at room temp for 30 minutes, or refrigerate to marinate for 1 hour or more (up to overnight).
- Clean and oil your grill, then preheat to medium high heat (375-450°F/191-232°C).
- Grill the marinated pineapple for 2-3 minutes per side over direct heat. Brush with the excess marinade while grilling if desired.
- Remove from heat when tender and caramelized. Serve immediately while warm, or after your meal and slightly cooled.
Notes
- Before grilling your pineapple, twist the top off and flip upside down to get the fruit as juicy as possible. Do this a day or two in advance for best results.
- Try hot sauce instead of sweet chili sauce for a hot kick to this treat!
- Wedges or chunks can be threaded onto skewers for easier grilling.
- Transfer to an airtight storage container once cooled to store for up to 5-6 days.
- Flash freeze on a baking sheet, then transfer into a heavy-duty freezer storage bag. Frozen pineapple can keep for up to a year.
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