Pineapple is grown year round in warmer places like Hawaii, Costa Rica and Brazil. But it’s in its prime during the spring and summer months. There’s just nothing like the sweet taste of a pineapple on a warm day.
You can eat pineapple chilled and raw, but for more flavor and pizazz, we like to grill it. Grilling pineapple is super simple and you can add your favorite flavors for a fresh dessert. After you’ve grilled burgers or steak, it’s time to grill the pineapple. If you don’t want to grill your pineapple directly on your grates, use a SABER® EZ Stainless Griddle or a SABER® rotisserie.
This grilled pineapple recipe is for a rotisserie because it’s one of our favorite ways to cook pineapple. The smooth spinning motion, cooks the pineapple with constant heat, ensuring the flavors cook evenly into the pineapple.
But, if you prefer to use a griddle or the grates, cut the pineapple into slices or chunks and thinly glaze at the end of the cook. The sugars can char, and you don’t want burnt pineapple. Glazing towards the end will give you enough time for the heat to cook the flavors from the sauce into the grilled pineapple.
- 1-2 whole pineapples
- 2-1/2 Tablespoons butter, melted
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- Sprinkle of cardamom
- 2-3 drops vanilla
- 1 cup sugar
- 1/2 cup water
- 3/4 cup coconut milk
- 1/4 cup unsweetened shredded coconut
- Preheat your grill and toast the shredded coconut on the SABER® EZ stainless griddle. Stir frequently for an even brown.
- While the coconut is toasting, slice the top, bottom and skin off of your pineapple. If large "eyes" are still in your pineapple, simply carve them out.
- Place the rotisserie rod through the pineapple. If using 2 pineapples, move the first into position, then thread the second one. Leave an inch or more of space between the pineapples. If you have a removable top rack on your grill, remove it.
- Place the pineapple(s) that are on the rotisserie bar into place. Ignite your grill and set it to high heat.
- Make sure the rotisserie is spinning, then close the lid.
- Combine the brown sugar, cinnamon, cardamom and vanilla in a small bowl. After 6-10 minutes of grilling, check your pineapple(s) and glaze. Close the grill and wait another 10 minutes and repeat.
- While the pineapple is cooking, use your side burner to make your caramel sauce. In a small saucepan, bring sugar and water to a boil, swirling occasionally (do not stir).
- When sugar is a golden brown color and honeylike, remove it from the heat and slowly whisk in coconut milk.
- When the pineapple has reached desired caramelization, remove it from the heat. Cut into slices or chunks.
- Sprinkle caramel sauce and toasted coconut on top and serve immediately.