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Grilled Pineapple
Enjoy the tropical taste of summer with this grilled pineapple recipe!
Prep Time
10
minutes
mins
Cook Time
6
minutes
mins
Total Time
16
minutes
mins
Course:
Appetizer, Dessert, Side Dish, Snack
Cuisine:
American
Servings:
8
servings
Calories:
134
Author:
Candace
Equipment
Small bowl
Grill
Silicone brush
Ingredients
1
pineapple
¼
cup
butter
¼
cup
brown sugar
packed
½
teaspoon
cinnamon
¼
teaspoon
kosher salt
Instructions
Preheat grill to high heat, about 375-400F˚.
Cut Pineapple into Spears
Cut off both ends of the pineapple.
Place the pineapple on one end and slice off the outside skin, rotating the pineapple on the cutting board.
Cut the pineapple in half lengthways, and cut each half in half again to make 4 quarters.
Trim the hard center core of the pineapple on each of the quarters.
Cut each quarter in half lengthways to create 8 spears.
Grill Pineapple
Melt butter in a small bowl in the microwave. Add brown sugar, cinnamon, and salt and mix to combine.
Use a silicone brush or pastry brush to cover all sides of the spears with the glaze.
Place basted pineapple spears on grill for 3-5 minutes per side or until grill marks appear and pineapple is slightly tender.
Place grilled spears on a plate. Brush with remaining sauce if any. Serve warm.
Notes
If you choose to use skewers for your grilled pineapple, be sure to soak skewers in water for at least 15 minutes before threading the pineapple on.
Place cooled grilled pineapple into a zippered bag and refrigerate for up to 4 days.
Reheat grilled pineapple under the broiler with a sprinkle of brown sugar, for a minute.
Use leftover grilled pineapple to make kabobs, chop it up and add it to salsa or to a fruit smoothie.
Nutrition
Calories:
134
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
15
mg
|
Sodium:
121
mg
|
Potassium:
135
mg
|
Fiber:
2
g
|
Sugar:
18
g
|
Vitamin A:
243
IU
|
Vitamin C:
54
mg
|
Calcium:
23
mg
|
Iron:
0.4
mg