Grilled Pineapple with Coconut glaze is a fantastic side dish or dessert! Made easy with coconut, brown sugar and fresh pineapple, this is the best grilled pineapple I’ve tasted!
Take grilled pineapple from good to great with a sweet & tangy glaze and toasted coconut! There are just 4 ingredients in this easy, versatile recipe for grilled pineapple. Serve as a side dish alongside grilled chicken or fish for dinner, or top with a scoop of vanilla ice cream for a delightful dessert.
How to grill pineapple:
I think the best way to grill a pineapple is with an outdoor grill, cut in spears, with a delicious glaze.
Cutting the pineapple in spears makes it easier to handle the pineapple, especially on the grill. You don’t want to cut the pieces so thin they fall through the slats.
The heat from the grill caramelizes the natural sugars in the pineapple and gives a fabulous flavor, especially when combined with the coconut glaze. How to cut a pineapple:
Starting with the pineapple laying horizontal on your cutting board, cut off the top and the bottom of the pineapple. Then, stand the pineapple off and shave off the skin with a knife. If there are any “eyes” left (brown indents), cut them out with a knife.
To cut the fruit into spears, start by cutting the fruit in half, then in half again. Cut out the inner core, then cut the slices once more to get 8 pieces.
Here’s all you will need to make Grilled Pineapple with Coconut Glaze
— A pineapple, cut vertically into long triangular strips (spears)
— cream of coconut- often found near the mixed drinks/ beverage section of your grocery store
— brown sugar
— sweetened flake coconut, toasted (directions for toasting coconut are below)
How to toast coconut
First, heat a frying pan on medium high. After 3-4 minutes, pour the sweetened coconut flakes in the pan.
Toast the coconut, stirring often, its turned light brown. This will only take about three to four minutes. Remove from heat.
How to make coconut glaze
Put both the cream of coconut and brown sugar in a small bowl, and stir them together until the glaze is smooth.
Grilled Pineapple with Coconut Glaze
- 1 whole pineapple cut into spears
- 1/4 cup cream of coconut
- 2 tbsp brown sugar
- 1/4 cup sweetened flake coconut
- Heat a frying pan on medium high. Add coconut flakes. Toast until they are light brown (3-4 minutes). Remove from heat.
- Combine cream of coconut and brown sugar in small bowl and stir until smooth.
- Place pineapple spears on a hot grill. Brush with coconut glaze. Flip pineapple after 3 or 4 minutes and brush glaze on the opposite side. Depending on size of pineapple spears, they should take about 8-10 minutes on the grill.
- Remove from grill and sprinkle toasted coconut on top, then serve.
Fresh pineapple or canned?
Fresh pineapple is best for this recipe. You can use canned pineapple slices, or chunks on a skewer if that’s all you have. Larger pieces of pineapple hold up better when grilled. Smaller pieces will split and fall apart once they’re skewered. But ideally you should use fresh pineapple.
What to serve with grilled pineapple?
We eat grilled pineapple with all sorts of foods! Serve as a side dish alongside grilled chicken or fish for dinner, or top with a scoop of vanilla ice cream for a delightful dessert.
Grilled Pineapple with Coconut Cream Glaze only takes 4 ingredients, is healthy, and is delicious. Using a pineapple, cream of coconut, coconut flakes, and a touch of brown sugar, the only hard part is knowing how to cut a pineapple!