Grilled Pineapple

Grilled pineapple

Brown sugar and cinnamon coat spears of pineapple which get grilled to perfection. One of my absolute favorite recipes for grilling season!

Food is one of those things that often has a story behind it, or a special memory attached. For instance, when I think of corned beef and cabbage, I automatically start reminiscing about spending St. Patrick’s day with my grandma. When I see a fresh homemade apple pie, I immediately think about the one my mom made and I can picture the sweet aroma it left in the house. When I see a Maggiano’s Italian Restaurant, my first thought is of the first date I had with my husband when we were young high school students. Sooo many foods come with so many memories.

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Last year my Ryan and I decided to take a road trip. We are NOT what you would call road warriors (I prefer flying), so our trip to Niagara Falls from Chicago was definitely a journey. While we were there, we went to a Brazilian steakhouse that was in our hotel. You know what I’m talking about, right? It’s every carnivores dream! Servers (dressed as Gauchos) walk around and cut fresh slices of all different kinds of meat, table side. Typically it’s all-you-can-eat and you either leave feeling like you just spent an evening in heaven (hubby), or you leave vowing to be a vegetarian for life (me!).

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I had been to a Brazilian steakhouse before, so I knew what to expect because they’re all typically very similar. What stood out at this particular steakhouse, however, was the pineapple — you read that right, not a certain cut of meat, but the pineapple! Towards the end of our meal, I saw one of the servers carrying a whole slab of pineapple and I knew I had to try it. It wasn’t just ordinary pineapple though, it ended up being the best tasting pineapple of my life! After the first bite, I decided I had to find a way to recreate it, so I did.

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Super-simple, and beyond delicious, this brown sugar and cinnamon glazed grilled pineapple can be eaten as a side dish or served as dessert! I typically serve it as a dessert when I’m making The Best Fajitas. If you’ve never had grilled pineapple before, you must try it! Grilling it changes the flavor completely, so even if you don’t like fresh pineapple, you may like it grilled. It’s sweet, tender, and delicious!

As I was saying earlier, food can often times bring back special memories. For me, this recipe for brown sugar and cinnamon glazed pineapple will always bring back the memories that were made during our trip to Niagara Falls, a must see for everyone.


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Grilled Pineapple

Grilled pineapple

Prep Time: 35mn
Cook Time: 12mn
Total Time: 47mn


  • 1/2 of a pineapple, cut into spears
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
Need to convert the measurements? Click here!


  1. Combine brown sugar and cinnamon in a large ziplock bag. Add the pineapple spears, close the bag tightly, and shake it so that the cinnamon and brown sugar coats the spears. Place the pineapple in the refrigerator for at least 30 minutes.
  2. Pre-heat your grill to medium heat, around 350-400 degrees.
  3. Place the pineapple spears on the grill and turn them every few minutes until all sides are grilled .
  4. Grill the pineapple until it is cooked to your liking.
  5. Enjoy!

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Comments (71)

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  1. Rachael

    I went to that same steakhouse and ever since I have been CRAVING that pineapple! Thanks for sharing this, I CANNOT wait to make it!!


    • Awesome Rachael, glad to know I wasn’t the only one craving that pineapple! I’m pretty sure the pineapple was the highlight of my trip….okay, the falls were pretty amazing too!;)

    • Joan

      I visited same type resturant in Liverpool uk must tell you I am a vegi so eat lots of the pineapple, delighted to find your recipe,


      LOL just went there 2 weeks ago and we bought a pineapple and was looking for a recipe for it. Thanks have it marinating now. Will let u know how it turns out. We loved that place however we had show girls for our entertainment lol!!

      • Show girls?!?! Really? There was no entertainment when we were there! Interesting. Hope you enjoy this recipe! I actually made it again tonight, we love it! :)

  2. Lynne

    I’ve been to this restaurant (Brasa) three times before and it’s hands down my favorite ever. The pineapple is insane (I don’t even like pineapple). Thanks for the how-to! I’m absolutely trying this!!!

    • Awesome, hope you enjoy it! I think I’d go back to Brasa, just for the pineapple! :)

  3. Meg

    Thank you!!
    I go to school in the area, have been to the restaurant multiple times but have been dying to get my hands on the recipe!
    The fact that we experienced it at the same place tells me this recipe is going to be what I have been looking for!

  4. This recipe rocks! When I cooked this, I didn’t see to use only 1/2 of the pineapple. But even with this mistake it was one of the best tasting things I have ever grilled! Thanks for sharing this!

  5. Britt

    Looks amaaaaaazing! Do u take the core out first before putting in cinn and brown sugar? & also, when u let the pineapple sit and marinate, do you leave it in the Ziploc bag to do so?

    • Britt- yes, cut the core out first, and then just let the pineapple hangout in the ziploc bag to marinate. Enjoy!

  6. Albert

    Is 30 mins the set time for marinade? Could I leave it to marinate over night or would that be to long?

    • Hi Albert, I haven’t tried marinating it longer than 30 minutes so I can’t tell you for sure how it will turn out but I imagine it should be just fine over night.

  7. Fred

    To further this, I cut the pineapple in half top to bottom and leave the green top on.
    Slice along the outside of the core pointing the knife inward so the cut meets from each side, separating the core from the meat.
    A curved grapefruit knife works best here, separate the meat from the shell so each 1/4 ‘floats free’ separate from the core and the shell.
    Slice each side into 3/4 in pieces and leave in place. Now you have a 1/2 pineapple filled with core and bite-sized pieces of meat.
    When you’re done cooking your steaks and sending your meal to the table, put each 1/2 on the grille at medium heat and liberally baste with a mix of 1/2 cup top quality maple syrup, tablespoon of Grand Marnier, 1/4 tsp of cinnamon per 1/2. Blend to suit your taste.
    When done your entree, liberally baste again or pour remaining onto each 1/2’s.
    Serve in 1/2 shell in the middle of the table on a large platter and let your guests skewer them with fondue forks while idly chatting.
    You can also serve ice cream, and at the table, scoop the pieces on top of their ice cream and ladle extra heated marinade on top.
    My wife doesn’t like chocolate or I would have some syrup on hand as well.
    ps. dont be afraid of the Grand Marnier or cinnammon, but they can reach an overpowering point.


  8. Shelby

    How many people does this serve?

    • I’ve easily served 6 people from this recipe, it all depends on how large you want your servings to be.

  9. PJ

    So amazing that I found this! Thank you for sharing. We stayed at the same hotel and had the best dinner ever but it’s the pineapple that my daughter wants to travel 4 hours to have again. Hopefully this recepie will save us the trip.

    • It was so delicious, wasn’t it? I hope it’s a hit! :)

      • PJ

        It was a huge hit! Exactly like the reastaurant (if not better). And so easy to make. I can’t thank you enough on your expertise to recreating this recepie. There are so many grilled pineapple recepies out there but none as good as this. The only problem was one pineapple wasn’t enough for my family of 5! It was just that good! Have a great summer.

      • Yay! So glad it was a hit PJ! I too love that it is easy to make. We make this ALL summer long. It’s been months since I’ve had it, and now I’m craving it again. You have a great summer as well! :)

  10. Marion Fields

    I had this about 2 weeks ago along with grilled corn sprinkled with Parmesan cheese and barbecued chicken….love summer!! Have a wonderful birthday!!

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