Fire transforms pineapple into something entirely different—the natural sugars caramelize into golden char, the acidity mellows into complex sweetness, and what started as refreshing fruit becomes a dessert with serious presence. This is Brazilian churrasco wisdom applied to dessert: high heat, simple ingredients, and the understanding that the grill can improve almost anything.
The key is getting your grill hot enough to caramelize the pineapple's sugars quickly while keeping the interior tender and juicy. Too low and you get steamed fruit; too high and you get carbon. But hit that sweet spot, and you get dessert that tastes like Brazilian summer.
Ingredients
🍍 1 large ripe pineapple
🫒 2 tablespoons neutral oil (for grilling)
🍯 2 tablespoons honey (optional)
🌶️ 1/2 teaspoon chili powder (Brazilian malagueta or cayenne)
🍋 2 limes, cut into wedges
🌿 Fresh mint leaves for garnish
🧊 Vanilla ice cream for serving (optional)
🥥 Toasted coconut flakes (optional)
Instructions
Choose the right pineapple. It should smell sweet at the base and give slightly when pressed. The leaves should pull out easily when tugged. Avoid anything that smells fermented or has soft spots.
Prep for grilling. Cut off the top and bottom of the pineapple, then remove the skin by cutting from top to bottom, following the curve. Remove any remaining eyes with the tip of your knife. Cut into 3/4-inch thick rings and remove the tough core with a small round cutter or knife.
Heat the grill properly. You want medium-high heat—hot enough to caramelize quickly but not so hot that the outside burns before the inside heats through. Clean and oil the grates well to prevent sticking.
Oil the pineapple lightly. Brush both sides of each ring with oil. This prevents sticking and helps with even browning.
Grill with patience. Place pineapple rings on the hot grill and cook for 3-4 minutes on the first side without moving them—this allows proper caramelization to develop. Flip when you see good grill marks and caramelized edges.
Finish the second side. Cook for another 2-3 minutes until the second side is caramelized and the pineapple is heated through. The rings should be tender but still hold their shape.
Add the Brazilian touch. If using honey, brush it on during the last minute of grilling. Sprinkle with chili powder while still hot—the heat activates the spices and creates a beautiful contrast with the sweet fruit.
Serve immediately. Transfer to a platter and garnish with mint leaves. Serve with lime wedges for squeezing and vanilla ice cream if you want to go full dessert mode.
Technique Notes
Don't move the pineapple too early—let those grill marks develop. Proper caramelization takes time and heat.
The chili powder isn't just for show—it enhances the sweetness of the pineapple and adds complexity. Start with less if you're unsure about the heat level.
Grilled pineapple is best served hot or warm. The caramelized edges lose their textural appeal as they cool.
Flavor Variations
Cinnamon sugar: Mix cinnamon with brown sugar and sprinkle on after grilling for a dessert version.
Cachaca glaze: Brush with cachaca (Brazilian rum) mixed with brown sugar during grilling for boozy complexity.
Coconut finish: Roll warm grilled pineapple in toasted coconut flakes for tropical richness.
Lime-mint marinade: Marinate pineapple in lime juice and mint before grilling for extra brightness.
Serving Suggestions
In Brazil, grilled pineapple often follows a heavy churrasco meal—the acidity and freshness help cut through rich grilled meats.
Serve as part of a Brazilian feast alongside grilled meats, or enjoy it on its own with Brazilian coffee for a simple but satisfying dessert.
For parties, set up a DIY bar with different toppings: chili powder, cinnamon sugar, lime wedges, and mint.
Storage & Make-Ahead
Grilled pineapple is best eaten immediately, but leftovers keep in the refrigerator for 2 days. Reheat gently in a dry skillet to restore some of the caramelized texture.
You can prep the pineapple rings earlier in the day and grill just before serving.
Remix Ideas
Pineapple salsa: Dice grilled pineapple and mix with red onion, cilantro, and jalapeño for a tropical salsa.
Pizza topping: Use grilled pineapple on pizza for smoky sweetness that won't make Italians completely furious.
Cocktail garnish: Use grilled pineapple rings as dramatic garnishes for tropical cocktails.
Breakfast twist: Serve grilled pineapple with yogurt and granola for a healthy breakfast with dessert appeal.
Perfect grilled pineapple should make you understand why Brazilians grill everything—the char adds complexity, the heat concentrates flavors, and the result is something that tastes both familiar and completely new. It's proof that sometimes the best desserts come not from the oven but from the flame, and that Brazilian cooks understand something essential about making simple ingredients sing.
