Irresistible Grilled Pineapple with Cinnamon in 15 Minutes

You haven’t truly lived until you’ve tasted caramelized grilled pineapple with cinnamon straight off the grill – that magical moment when the fruit’s natural sugars meet the heat and transform into something extraordinary. This recipe became my summer obsession after a beach cookout where my aunt tossed pineapple rings on the grill as an afterthought. We all crowded around like kids when that first whiff of cinnamon-kissed pineapple hit the air. Now I make it constantly because it’s:

• Faster than baking a cake (ready in under 15 minutes!)
• Impresses guests despite being stupidly simple
• Turns basic fruit into a dessert that feels indulgent

The beauty lies in how the high heat concentrates the pineapple’s juices while the cinnamon adds that warm, comforting note. No fancy equipment needed – just your grill (or even a screaming hot skillet) and three ingredients you probably have right now. It’s the kind of recipe you’ll memorize after making once but still feels special every time. Pro tip: Make extra because people WILL sneak slices straight off the platter!

Ingredients for Grilled Pineapple with Cinnamon

Here’s the beautiful part – you only need a handful of ingredients to make magic happen. But don’t let the short list fool you; each one plays a crucial role in creating those irresistible caramelized edges and warm spiced flavor.

• 1 fresh pineapple – Peeled and sliced into ½-inch rings (look for one that’s ripe but still firm when you press it – that perfect sweet spot between rock-hard and mushy)
• 1 teaspoon ground cinnamon – Use the good stuff! Freshly ground if possible, because stale cinnamon just won’t give you that warm, aromatic punch
• 1 tablespoon honey (optional) – For drizzling at the end (I adore local wildflower honey here, but any kind works)
• 1 tablespoon melted butter (optional) – Just enough to lightly brush on for extra caramelization (salted butter adds a nice contrast to the sweetness)

Quick tip from my trial-and-error days: That ½-inch thickness isn’t arbitrary. Thinner slices turn floppy on the grill, while thicker ones won’t caramelize properly. And whatever you do, don’t toss the pineapple juice that collects while slicing – it makes an amazing addition to cocktails or smoothies later!

How to Make Grilled Pineapple with Cinnamon

Listen, I know “grilled fruit” might sound fancy, but trust me – this is one of those recipes where the method is gloriously simple but the results taste like you slaved over them. I’ve burned my fair share of pineapple slices to perfect this technique, so follow these steps and you’ll get those perfect caramelized edges every time.

Prepping the Pineapple

First things first – that pineapple needs some love before it hits the grill. Here’s how I get mine ready:

• Peel it completely (I use a sharp knife, going top to bottom following the curve)
• Slice into ½-inch rings – any thicker and they won’t cook through properly
• Use a small round cutter or paring knife to remove the tough core (optional, but your teeth will thank you)
• Pat them dry with paper towels – this helps get better grill marks

Fun fact: The juice that collects while prepping? Don’t toss it! I save it in a little bowl to brush on the pineapple while grilling for extra flavor.

Grilling the Pineapple

Now for the magic – that moment when sugar meets fire:

1. Preheat your grill to medium heat (about 350-400°F) – too hot and they’ll char before caramelizing
2. Lightly brush both sides with melted butter if using (this gives that gorgeous golden color)
3. Place slices directly on clean grill grates – listen for that satisfying sizzle
4. Grill 2-3 minutes per side – look for dark gold grill marks but not blackened bits
5. Flip carefully with tongs when the underside releases easily

The key is patience – don’t move them too soon! You’ll know they’re ready to flip when they lift off easily. And if a slice sticks? Give it another 30 seconds. I learned the hard way that forcing it just tears the fruit.

As soon as they come off the grill, drizzle with honey (it’ll melt beautifully into the warm fruit) and dust generously with cinnamon. The heat activates the spices so the aroma hits you immediately. Pro tip: Serve them on a warm platter – cold plates make the pineapple go soggy fast.

Why You’ll Love This Grilled Pineapple with Cinnamon

This isn’t just another fruit dessert – it’s the kind of recipe that makes people sneak seconds when they think no one’s looking. Here’s why it’s become my go-to for everything from backyard BBQs to “I need something sweet NOW” moments:

• Faster than your microwave – From fridge to plate in under 15 minutes, even with grill preheating time
• Healthy enough for breakfast (not that I judge if you eat it with ice cream at 10am) – Just fruit, spices, and a kiss of sweetness
• Endlessly adaptable – Top with coconut flakes for tropical vibes, chili powder for heat, or mascarpone for decadence
• The ultimate crowd-pleaser – Works for kids, vegan friends, gluten-free diets, and that one person who “doesn’t do desserts” (they’ll cave)
• Smells like vacation – That caramelized pineapple + cinnamon aroma transports you to a beachside grill instantly
• Minimal cleanup – No mixing bowls, no fussy ingredients, just lick-the-plate goodness

The best part? It teaches you to appreciate how heat transforms simple ingredients. That first bite of warm pineapple with crispy edges and melty cinnamon will ruin you for sad fruit salads forever. Consider yourself warned!

Tips for Perfect Grilled Pineapple with Cinnamon

After burning more pineapple slices than I care to admit (and one memorable grill flare-up that had my neighbors checking on me), I’ve learned all the tricks to get this recipe right every time. Here’s everything no one tells you about grilling pineapple like a pro:

Prep Like a Boss

That quick pat-dry step isn’t optional if you want serious grill marks. Wet pineapple steams instead of caramelizing – I learned this the hard way with a batch of sad, pale slices. Paper towels work, but a clean kitchen towel absorbs even better.

And here’s my weird trick: Let the slices sit uncovered in the fridge for 10 minutes after cutting. It helps evaporate surface moisture so you get those gorgeous char lines.

Grill Temperature Matters More Than You Think

Too hot = blackened outside, raw inside. Too low = mushy disappointment. Your sweet spot is medium heat (about 375°F if your grill has a thermometer). Test it by holding your hand 5 inches above the grates – you should only manage 3-4 seconds before pulling away.

No grill? A cast iron skillet screaming hot with a drop of oil works shockingly well. You won’t get the marks, but the caramelization is just as good. I use this method in winter when my grill’s buried under snow.

The Flip Test

Wait for the pineapple to release naturally from the grates – if it resists, it’s not ready. I count to 30 after the first sizzle dies down before even attempting to check. Those extra seconds make all the difference between intact slices and fruity shreds.

Cinnamon Like You Mean It

Don’t sprinkle – dust that cinnamon like it’s the first snow of winter! The heat activates the spice’s oils, so go heavier than you think. I keep a small sieve just for this – it gives the most even coating without clumps.

Watch Out For:

• Crowding the grill (steam is the enemy of caramelization)
• Using canned pineapple (way too watery – fresh only!)
• Over-brushing with butter (a light swipe is plenty)
• Letting it sit too long after grilling (the magic’s in that first warm bite)

My last pro tip? Always make double. Every time I think “this is enough pineapple,” someone inevitably appears out of nowhere to “just taste test” and suddenly the platter’s empty. Not that I’m complaining!

Serving Suggestions for Grilled Pineapple with Cinnamon

Honestly, I could eat these warm pineapple slices straight off the grill with just my fingers (and I often do!), but if you want to take things up a notch, here are my favorite ways to serve this magical dessert. The best part? Each option takes literally seconds to throw together.

For the classic crowd-pleaser: Vanilla ice cream melting over warm pineapple is my weakness. The hot-cold contrast with the cinnamon makes it taste like vacation in a bowl. My trick? Slide the pineapple under the broiler for 30 seconds right before serving to get the edges extra crispy.

When you’re pretending to be healthy: Thick Greek yogurt with a drizzle of honey and toasted coconut flakes. The tang plays off the pineapple’s sweetness perfectly. Sometimes I add granola for crunch if I’m feeling fancy.

For brunch lovers: Layer it on ricotta toast – sounds weird, tastes incredible. The creamy cheese lets the pineapple shine while the cinnamon ties everything together. My sister adds mint leaves and calls it “fancy restaurant food.”

When you want tropical vibes: Sprinkle with toasted coconut and macadamia nuts. Close your eyes and you’re basically in Hawaii. Bonus points for adding a squeeze of lime right before serving.

For the chocolate lovers: Drizzle with melted dark chocolate and sea salt. The bitterness balances the pineapple’s sweetness in the most addictive way. (This is my husband’s favorite – he calls it “grown-up dessert.”)

Pro tip: No matter how you serve it, do it while the pineapple’s still warm. That’s when the cinnamon’s aroma is strongest and the juices are at their peak. If you must prep ahead, just give the slices a quick flash under the broiler before serving to wake everything up again.

Storing and Reheating Grilled Pineapple with Cinnamon

Okay, let’s be real – leftovers rarely happen with this recipe because people go crazy for it. But on the off chance you miraculously have some grilled pineapple left (or you’re smart and made extra), here’s how to keep it tasting just as good as when it came off the grill.

Storage secret: Let the slices cool completely before packing them away, but don’t wait more than 2 hours – that’s when they start getting soggy. I layer them in an airtight container with parchment paper between slices to prevent sticking. They’ll keep in the fridge for about 3 days, though the texture changes after day 2.

Reheating like a pro: Microwaving is tempting but turns the pineapple rubbery – trust me, I learned this the messy way. Instead, toss slices in a dry skillet over medium heat for about 30 seconds per side. You’ll hear that wonderful sizzle again as the sugars re-caramelize. For larger batches, the oven at 350°F for 5 minutes works beautifully.

My favorite trick? Give reheated slices a fresh sprinkle of cinnamon – the warmth revitalizes the spice’s aroma. And if the pineapple seems dry, a tiny splash of pineapple juice or orange juice before reheating brings back moisture without making it mushy.

Important note: While you can freeze grilled pineapple, the texture becomes too soft when thawed – better for smoothies than eating straight. But if you must, freeze the slices on a parchment-lined tray first before transferring to bags to prevent one giant pineapple iceberg!

Grilled Pineapple with Cinnamon Variations

Once you’ve mastered the basic recipe (and eaten your weight in cinnamon-dusted pineapple), try these easy twists to keep things exciting. I’ve tested them all during my “summer of grilled fruit” obsession, and each one brings something special to the table.

Spice It Up

For those who like a little heat with their sweet:

• Chili-lime magic: Mix ¼ tsp chili powder with your cinnamon before dusting, then finish with lime zest
• Cayenne kick: Just a pinch added to the cinnamon gives a slow-building warmth that’s addictive
• Tajín twist: Skip the cinnamon and use this chili-lime salt instead – crazy good with a honey drizzle

Sweetener Swaps

Honey not your thing? Try these:

• Maple syrup: Its earthiness pairs beautifully with the pineapple’s brightness
• Brown sugar glaze: Mix 1 tbsp brown sugar with ½ tsp water, brush on during last minute of grilling
• Coconut nectar: For a tropical vibe with deeper caramel notes

Cooking Methods

No grill? No problem:

• Air fryer hack: 400°F for 6-8 minutes, flipping halfway (spritz with oil first)
• Broiler method: 6 inches from heat for 2-3 minutes per side – watch closely!
• Campfire version: Skewer rings and hold over flames for smoky flavor

My current favorite variation? Adding a sprinkle of smoked salt with the cinnamon – it amplifies the grill flavor even when cooking indoors. Just remember: however you tweak it, that perfect caramelization is what makes this recipe shine. Happy experimenting!

Grilled Pineapple with Cinnamon FAQs

After making this recipe countless times (and fielding questions from friends who’ve become obsessed), I’ve got answers to all your burning pineapple queries. Here’s the real talk you won’t find in most recipes:

Can I use canned pineapple rings instead of fresh?

Oh honey, I learned this lesson the messy way – canned pineapple turns into a sad, mushy mess on the grill. All that extra syrup means it steams instead of caramelizing. Fresh pineapple holds its shape and gives you those perfect crispy edges. If you must use canned, pat the rings bone-dry and grill on super high heat, but don’t say I didn’t warn you!

How do I prevent the pineapple from sticking to the grill?

Three secrets: 1) Make sure your grill grates are screaming hot before adding the pineapple (hold your hand 5 inches above – you should only last 3 seconds). 2) A light brush of oil on the grates and the pineapple helps. 3) Most importantly – don’t rush the flip! Wait until you see dark grill marks and the slice releases easily when you nudge it with tongs.

Can I make this without a grill?

Absolutely! My cast iron skillet method works like a charm – get it ripping hot with just a whisper of oil, then cook 2-3 minutes per side. You won’t get the pretty grill marks, but that caramelized flavor is just as good. Bonus: No running outside in your pajamas when the pineapple craving hits at midnight!

Why does my grilled pineapple turn out soggy?

Usually two culprits: 1) Not patting the slices dry enough before grilling (that surface moisture is the enemy of crispiness). 2) Overcrowding the grill – leave space between slices so steam can escape. Pro tip: If your pineapple was extra juicy, sprinkle a tiny bit of sugar on the slices before grilling to help form a crust.

How can I tell when the pineapple is perfectly grilled?

Look for three signs: 1) Dark golden-brown grill marks (not blackened) 2) The edges curl slightly upwards 3) When you lift a corner with tongs, it releases easily. The pineapple should feel tender but still hold its shape – think “pillowy” not “mushy.” Trust me, after a few batches you’ll just know by the smell!

Nutritional Information for Grilled Pineapple with Cinnamon

Let’s be real – when something tastes this good, we don’t always think about nutrition. But here’s the happy surprise: this dessert is actually pretty kind to your waistline! Of course, exact numbers will vary based on your pineapple’s size and how much honey or butter you use, but here’s the general breakdown per slice (based on my recipe above):

• Calories: About 70 per slice (that’s less than half a cookie!)
• Sugar: 10g (all natural from the pineapple – no added sugar unless you drizzle honey)
• Fat: 2g (only if you use butter – otherwise it’s practically fat-free)
• Fiber: 2g (thanks to all that good fruit roughage)

Important note: These numbers are estimates based on standard ingredients. Your actual values might differ slightly depending on:

• The exact size/thickness of your pineapple slices
• Whether you use butter or honey (and how generously)
• Natural variations in fruit sweetness

What I love most? Unlike most desserts that leave you crashing later, the natural sugars in pineapple give you energy without that awful sugar coma feeling. Plus, pineapple contains bromelain – an enzyme that helps digestion (which basically means I can eat more, right?). Just saying…

Print