18 Juicy Grilled Pineapple Recipes with a Tropical Twist

Get ready to transform your grill into a tropical paradise with our collection of 18 Juicy Grilled Pineapple Recipes! Perfect for those who love to add a sweet and smoky twist to their meals, these recipes are your ticket to flavor town. Whether you’re hosting a summer BBQ or just craving something different, we’ve got you covered. Keep scrolling to discover these mouthwatering delights!

Grilled Pineapple with Honey and Cinnamon

Zesty and zingy, this grilled pineapple with honey and cinnamon is like a summer vacation for your taste buds—no passport required. It’s the perfect blend of smoky, sweet, and spicy, guaranteed to make your backyard BBQ the talk of the town.

Ingredients

• 1 large ripe pineapple, peeled, cored, and cut into 1-inch rings
• 2 tablespoons clarified butter, melted
• 1/4 cup raw honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon flaky sea salt

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of each pineapple ring with clarified butter, using a pastry brush for even coverage.
3. Place the pineapple rings on the grill. Cook for 3-4 minutes per side, or until distinct grill marks appear and the fruit begins to caramelize.
4. While the pineapple grills, warm the honey in a small saucepan over low heat for 1-2 minutes, just until it becomes more fluid but not boiling.
5. Remove the pineapple from the grill and arrange on a serving platter. Drizzle with the warmed honey, then sprinkle evenly with ground cinnamon and flaky sea salt.
6. Tip: For an extra flavor boost, let the grilled pineapple sit for 5 minutes before serving to allow the honey and cinnamon to meld.
7. Tip: If you’re feeling adventurous, add a pinch of cayenne pepper to the cinnamon for a sweet-heat contrast.
8. Tip: Serve these pineapple rings atop vanilla ice cream for a decadent dessert, or alongside grilled pork chops for a savory-sweet main course.

Kick back and savor the contrast of the smoky, caramelized exterior with the juicy, tangy interior of the pineapple. This dish is a versatile showstopper, equally at home on a dessert plate or as a bold side dish that’ll steal the spotlight.

Spicy Grilled Pineapple Skewers

Spicy grilled pineapple skewers are the summer’s answer to ‘how do I make fruit even more irresistible?’ By slapping some heat on those golden rings and charring them to perfection, you’re not just making a side dish; you’re crafting a conversation starter.

Ingredients

• 1 large ripe pineapple, peeled, cored, and cut into 1-inch thick rings
• 2 tbsp clarified butter, melted
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 cup dark brown sugar, packed
• 1 tbsp fresh lime juice
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. In a small bowl, whisk together the clarified butter, smoked paprika, cayenne pepper, dark brown sugar, and lime juice until a smooth glaze forms.
3. Thread the pineapple rings onto the soaked bamboo skewers, ensuring each skewer holds one ring securely.
4. Brush each pineapple ring generously with the spicy glaze on both sides.
5. Place the skewers on the preheated grill. Cook for 3-4 minutes per side, or until you see prominent grill marks and the pineapple begins to caramelize.
6. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the flavors to meld beautifully.

You’ll love the smoky sweetness with a kick that these skewers bring to the table. Serve them atop a scoop of vanilla bean ice cream for a decadent dessert or alongside grilled pork chops for a savory-sweet main course that’ll have everyone asking for seconds.

Grilled Pineapple and Coconut Sundae

Ready to turn your dessert game up a notch with a tropical twist that’ll have your taste buds doing the hula? This Grilled Pineapple and Coconut Sundae is like a vacation in a bowl, blending smoky sweetness with creamy coconut goodness for a treat that’s as fun to make as it is to devour.

Ingredients

• 1 large ripe pineapple, peeled, cored, and cut into 1-inch rings
• 1 cup full-fat coconut milk, chilled
• 1/2 cup granulated sugar
• 1 tbsp clarified butter
• 1/2 tsp vanilla bean paste
• 1/4 cup toasted coconut flakes
• 1/4 cup dark rum (optional)
• 1 pint vanilla bean ice cream

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F) and brush the grates with clarified butter to prevent sticking.
2. In a small bowl, mix the granulated sugar with vanilla bean paste until well combined.
3. Dip each pineapple ring into the rum (if using), then coat both sides with the vanilla sugar mixture.
4. Grill the pineapple rings for 3-4 minutes per side, or until you see distinct grill marks and the sugar has caramelized.
5. While the pineapple grills, scoop the vanilla bean ice cream into serving bowls.
6. Once grilled, place a pineapple ring on top of each ice cream scoop.
7. Drizzle with chilled coconut milk and sprinkle with toasted coconut flakes for added texture and flavor.
8. Serve immediately, ensuring each bite includes a mix of warm pineapple, cool ice cream, and crunchy coconut.

Just imagine the contrast of warm, caramelized pineapple against the cool, creamy ice cream, all tied together with the nutty crunch of toasted coconut. For an extra flair, serve in hollowed-out pineapple halves or with a sprinkle of chili powder to balance the sweetness.

Grilled Pineapple Salsa

Buckle up, flavor adventurers! We’re about to take your taste buds on a tropical joyride with a Grilled Pineapple Salsa that’s as vibrant and lively as a summer blockbuster. This isn’t just any salsa; it’s a smoky, sweet, and slightly spicy masterpiece that’ll have you questioning why you ever settled for the store-bought stuff.

Ingredients

• 1 large ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings
• 2 tbsp extra-virgin olive oil
• 1/2 cup finely diced red onion
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F). Brush both sides of the pineapple rings with olive oil to prevent sticking and to enhance caramelization.
2. Grill the pineapple rings for 3-4 minutes per side, or until you achieve those coveted grill marks and the fruit begins to soften slightly.
3. Remove the pineapple from the grill and let it cool for 5 minutes. This rest period allows the juices to redistribute, ensuring your salsa isn’t overly watery.
4. Dice the grilled pineapple into small, bite-sized pieces and transfer to a mixing bowl.
5. Add the red onion, jalapeño, cilantro, lime juice, sea salt, and black pepper to the bowl with the pineapple. Gently toss to combine all the ingredients evenly.
6. Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld together beautifully.

Kick your culinary creativity up a notch by serving this Grilled Pineapple Salsa atop grilled fish or chicken for a meal that sings with summer vibes. The contrast of the smoky pineapple with the fresh, zesty ingredients creates a salsa that’s both complex and refreshingly simple. Trust us, your grill (and your guests) will thank you.

Grilled Pineapple Teriyaki Chicken Skewers

Oh, the joys of summer grilling—where the smoky aromas flirt with the sweet, tangy whispers of teriyaki, and pineapple isn’t just a fruit but a golden ticket to flavor town. These skewers? They’re the life of the barbecue, turning heads and tantalizing taste buds with every charred, juicy bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup teriyaki sauce, divided
• 2 tbsp clarified butter, melted
• 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine chicken pieces with 1/2 cup teriyaki sauce, sesame oil, ginger, garlic, and red pepper flakes. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
2. Preheat grill to medium-high heat (375°F to 400°F). Brush grates with clarified butter to prevent sticking.
3. Thread marinated chicken and pineapple chunks alternately onto soaked skewers, leaving a small space between each piece for even cooking.
4. Grill skewers for 4-5 minutes per side, brushing with remaining teriyaki sauce during the last 2 minutes of cooking, until chicken reaches an internal temperature of 165°F and has a caramelized glaze.
5. Let skewers rest for 3 minutes before serving to allow juices to redistribute.

With each skewer, you’ll experience the perfect harmony of smoky, sweet, and spicy—a trio that dances on the palate. Serve these beauties atop a bed of jasmine rice or alongside a crisp Asian slaw for a meal that’s as vibrant as it is delicious.

Grilled Pineapple Mojito

Who knew that fire and fruit could dance so deliciously together? Our Grilled Pineapple Mojito is here to prove that summer isn’t just a season—it’s a state of mind, best enjoyed with a glass in hand and a grill fired up.

Ingredients

• 1 ripe pineapple, peeled, cored, and cut into 1-inch rings
• 1 cup white rum
• 1/2 cup fresh lime juice
• 1/4 cup simple syrup
• 12 fresh mint leaves, plus extra for garnish
• 1 cup club soda, chilled
• Ice cubes

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. Grill pineapple rings for 2-3 minutes per side, until grill marks appear and the fruit caramelizes slightly.
3. Remove pineapple from grill and let cool for 5 minutes. Then, cut into small chunks.
4. In a sturdy glass, muddle the grilled pineapple with mint leaves and simple syrup to release the flavors.
5. Fill the glass halfway with ice cubes, then pour in the white rum and fresh lime juice.
6. Top off with club soda and stir gently to combine.
7. Garnish with a sprig of fresh mint and a small wedge of grilled pineapple on the rim for a smoky-sweet finish.

Perfectly balancing the smoky sweetness of grilled pineapple with the zesty kick of lime and mint, this mojito is a tropical escape in a glass. Serve it at your next backyard bash or enjoy it as a solo sunset sipper—either way, it’s a guaranteed crowd-pleaser.

Grilled Pineapple and Prosciutto Flatbread

Kickstart your culinary adventure with this Grilled Pineapple and Prosciutto Flatbread, a dish that’s as fun to make as it is to devour. Perfect for those who love a sweet and savory dance on their taste buds, this recipe is a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 1 pre-made flatbread crust
• 1/2 cup ricotta cheese, whole milk
• 1/4 cup mascarpone cheese
• 1 tbsp extra virgin olive oil
• 1 cup fresh pineapple, sliced into 1/2-inch rings
• 2 oz prosciutto, thinly sliced
• 1/4 cup arugula, fresh
• 1 tbsp balsamic glaze
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly brush the pineapple slices with extra virgin olive oil to prevent sticking.
2. Grill the pineapple slices for 2-3 minutes on each side until you achieve distinct grill marks and a slight caramelization, then set aside to cool.
3. In a small bowl, combine the ricotta and mascarpone cheeses with sea salt and black pepper, mixing until smooth and spreadable.
4. Evenly spread the cheese mixture over the pre-made flatbread crust, leaving a small border around the edges for the crust.
5. Arrange the grilled pineapple slices and prosciutto on top of the cheese layer, then drizzle with balsamic glaze for a touch of sweetness and acidity.
6. Garnish with fresh arugula for a peppery contrast and a pop of color.
7. Slice the flatbread into even portions using a sharp pizza cutter or knife for clean cuts.

Combining the smoky sweetness of grilled pineapple with the salty crispness of prosciutto, this flatbread offers a delightful contrast of flavors and textures. Serve it as a sophisticated appetizer at your next gathering or enjoy it as a light, yet satisfying meal on a warm summer evening.

Grilled Pineapple Margarita

Daring to dive into the delicious depths of summer sipping? Let’s turn up the heat with a Grilled Pineapple Margarita that’s as bold and sassy as your aunt’s karaoke performance at last year’s family reunion.

Ingredients

• 1 cup fresh pineapple, cut into 1-inch rings
• 2 oz premium silver tequila
• 1 oz triple sec
• 1 oz fresh lime juice
• 1/2 oz agave nectar
• Coarse sea salt, for rimming
• Ice cubes
• Lime wheel, for garnish
• Fresh mint sprig, for garnish

Instructions

1. Preheat grill to medium-high heat (375°F).
2. Grill pineapple rings for 3 minutes per side, until caramelized grill marks appear.
3. Remove pineapple from grill; let cool slightly, then chop into small pieces.
4. In a cocktail shaker, muddle grilled pineapple with agave nectar until well combined.
5. Add tequila, triple sec, lime juice, and a handful of ice cubes to the shaker.
6. Shake vigorously for 15 seconds to chill and combine ingredients.
7. Rim a margarita glass with coarse sea salt by rubbing a lime wedge around the edge and dipping it into salt.
8. Strain the margarita into the prepared glass over fresh ice.
9. Garnish with a lime wheel and a fresh mint sprig.

Yield a sip that’s a fiery dance of sweet, smoky pineapple with a tangy lime kick, all hugged by the smooth warmth of tequila. Serve it with a side of sunset views or as the life of your next backyard bash.

Grilled Pineapple and Shrimp Tacos

Yowza! If you’re looking to jazz up your taco night with a tropical twist, these Grilled Pineapple and Shrimp Tacos are about to become your new obsession. Imagine the sweet, caramelized goodness of pineapple meeting the smoky, succulent shrimp, all hugged by a warm tortilla – it’s a flavor fiesta in your mouth!

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 8 small corn tortillas
• 1/4 cup cilantro leaves, finely chopped
• 1/2 cup red cabbage, thinly sliced
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a large bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, and sea salt to create the marinade.
3. Add the shrimp and pineapple chunks to the marinade, tossing gently to coat evenly. Let sit for 10 minutes to absorb the flavors.
4. Thread the shrimp and pineapple onto skewers, alternating between the two for even cooking and a beautiful presentation.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the pineapple has grill marks.
6. While the skewers grill, warm the tortillas on the grill for about 30 seconds per side, keeping them pliable and slightly charred.
7. Remove the shrimp and pineapple from the skewers and divide evenly among the tortillas.
8. Top each taco with sliced avocado, red cabbage, cilantro, and a sprinkle of queso fresco.

Vibrant and bursting with flavors, these tacos offer a delightful contrast between the juicy shrimp and the sweet, smoky pineapple. Serve them with an extra squeeze of lime and a cold beverage to transport your taste buds straight to the tropics!

Grilled Pineapple Upside-Down Cake

Get ready to flip your dessert game upside down with this Grilled Pineapple Upside-Down Cake that’s as fun to make as it is to devour. Perfect for those who love a little adventure in their baking, this recipe combines the smoky sweetness of grilled pineapple with the classic comfort of cake, creating a masterpiece that’s bound to impress.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 cup whole milk
• 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch rings
• 1/4 cup clarified butter
• 1/2 cup dark brown sugar, packed

Instructions

1. Preheat your grill to medium-high heat (375°F) and prepare a 9-inch round cake pan by greasing it with clarified butter.
2. In a small bowl, mix the dark brown sugar with 2 tbsp of clarified butter and spread evenly at the bottom of the prepared cake pan.
3. Arrange the pineapple rings over the sugar mixture in a single layer, ensuring full coverage.
4. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
5. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
6. Gradually add the lightly beaten eggs to the butter mixture, followed by the vanilla extract, mixing well after each addition.
7. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture, until just combined.
8. Carefully pour the batter over the pineapple in the cake pan, spreading evenly with a spatula.
9. Place the cake pan on the grill, close the lid, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the grill and let it cool in the pan for 10 minutes before inverting onto a serving plate.

Delight in the caramelized perfection of the pineapple topping against the moist, tender cake. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat that’s sure to steal the show at any summer gathering.

Grilled Pineapple and Jalapeño Salsa

Kick your taste buds on a tropical vacation with this fiery yet sweet Grilled Pineapple and Jalapeño Salsa. It’s the perfect blend of smoky, spicy, and sweet that’ll make your next taco Tuesday or barbecue bash unforgettable.

Ingredients

• 1 large ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings
• 2 medium jalapeños, stems removed, halved lengthwise, and seeds removed for less heat
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat (450°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the pineapple rings and jalapeño halves with olive oil. This not only prevents sticking but also helps achieve those beautiful grill marks.
3. Place the pineapple rings and jalapeño halves on the grill. Grill for 3-4 minutes per side, or until you see distinct grill marks and the pineapple has caramelized slightly.
4. Remove the grilled pineapple and jalapeños from the grill and let them cool for 5 minutes. This makes them easier to handle and chop.
5. Finely dice the grilled pineapple and jalapeños. For a milder salsa, you can further remove the seeds from the jalapeños after grilling.
6. In a medium bowl, combine the diced pineapple, jalapeños, red onion, cilantro, lime juice, salt, and pepper. Gently toss to mix all the ingredients evenly.
7. Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

This salsa boasts a chunky yet juicy texture, with a bold flavor profile that’s a dance of sweet, spicy, and tangy. Serve it atop grilled fish or chicken for a burst of flavor, or scoop it up with crispy tortilla chips for a snack that’s anything but ordinary.

Grilled Pineapple Rum Glazed Ham

Hold onto your hats, folks, because we’re about to take your taste buds on a tropical vacation with a dish that’s as fun to make as it is to eat. Imagine the sweet, smoky, and slightly boozy flavors coming together in a symphony of deliciousness that’ll have your guests begging for seconds.

Ingredients

• 1 fully cooked, bone-in ham (about 10 lbs)
• 1 cup dark rum
• 1 cup brown sugar, packed
• 1/2 cup pineapple juice
• 1/4 cup Dijon mustard
• 2 tbsp clarified butter
• 1 tbsp ground cinnamon
• 1 tsp ground cloves
• 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch rings

Instructions

1. Preheat your grill to 325°F, setting it up for indirect heat.
2. In a saucepan over medium heat, combine dark rum, brown sugar, pineapple juice, Dijon mustard, clarified butter, ground cinnamon, and ground cloves. Stir until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Tip: Keep an eye on the glaze to prevent burning.
3. Place the ham on the grill over indirect heat. Brush generously with the rum glaze. Cover and cook for 1.5 hours, glazing every 20 minutes. Tip: Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F.
4. While the ham cooks, grill pineapple rings over direct heat for 2 minutes per side, until grill marks appear. Tip: Brush pineapple with leftover glaze for extra flavor.
5. Remove the ham from the grill, let it rest for 10 minutes, then slice. Serve with grilled pineapple on the side or on top.

Fantastic doesn’t even begin to describe the caramelized crust on this ham, with the pineapple adding a juicy, tangy contrast. Try serving it with a side of coconut rice to round out the tropical theme, or chop leftovers for an unforgettable ham and pineapple pizza topping.

Grilled Pineapple and Coconut Rice

Feast your eyes on this tropical twist that’ll transport your taste buds straight to paradise—Grilled Pineapple and Coconut Rice is the summer fling your dinner table didn’t know it needed. With a playful punch of sweetness and a creamy, dreamy base, this dish is a bold escape from the mundane.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 1 1/2 cups coconut milk, full-fat
• 1/2 cup water
• 1/4 cup granulated sugar
• 1/2 tsp kosher salt
• 1 fresh pineapple, peeled, cored, and cut into 1-inch rings
• 2 tbsp clarified butter
• 1/4 cup toasted coconut flakes
• 1 tbsp fresh lime juice

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, water, granulated sugar, and kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 18 minutes. Tip: Resist the urge to peek—keeping the lid on ensures perfectly steamed rice.
2. While the rice cooks, preheat your grill to medium-high heat (400°F). Brush pineapple rings with clarified butter on both sides. Tip: Grill marks add not only flavor but also Instagram-worthy aesthetics.
3. Grill pineapple rings for 3 minutes per side, or until caramelized grill marks appear. Remove from grill and let cool slightly before cutting into bite-sized pieces.
4. Fluff the cooked rice with a fork, then gently fold in the grilled pineapple, toasted coconut flakes, and fresh lime juice. Tip: Folding instead of stirring keeps the rice grains intact for a better texture.

Vibrant and velvety, this dish dances between the smoky sweetness of pineapple and the lush creaminess of coconut rice. Serve it in hollowed-out pineapple halves for a show-stopping presentation that screams summer soiree.

Grilled Pineapple BBQ Pork Chops

Alright, let’s dive into a dish that’s as fun to make as it is to devour—Grilled Pineapple BBQ Pork Chops. Imagine juicy, pasture-raised pork chops kissed by smoky grill marks, topped with caramelized pineapple rings, and slathered in a tangy-sweet BBQ sauce that’ll have you licking your fingers. It’s the kind of meal that turns a regular Tuesday into a tropical getaway, minus the sunscreen.

Ingredients

• 4 bone-in, pasture-raised pork chops (1-inch thick)
• 1 cup homemade or high-quality store-bought BBQ sauce
• 4 pineapple rings (1/2-inch thick)
• 2 tbsp clarified butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F), ensuring one side is slightly cooler for indirect cooking.
2. Pat the pork chops dry with paper towels to ensure a perfect sear.
3. In a small bowl, mix smoked paprika, garlic powder, sea salt, and black pepper. Rub this blend evenly over both sides of the pork chops.
4. Brush the pineapple rings with melted clarified butter to prevent sticking and enhance caramelization.
5. Place the pork chops on the hotter side of the grill. Sear for 3 minutes per side to develop a crust.
6. Move the chops to the cooler side. Brush with BBQ sauce, then grill for another 5 minutes per side, or until the internal temperature reaches 145°F.
7. During the last 2 minutes of cooking, add the pineapple rings to the grill. Cook until lightly charred, about 1 minute per side.
8. Remove everything from the grill. Let the pork chops rest for 3 minutes to redistribute juices.
9. Top each chop with a grilled pineapple ring and an extra drizzle of BBQ sauce.

Zesty, smoky, and with a hint of tropical sweetness, these pork chops are a carnival in your mouth. Serve them atop a mound of coconut rice or alongside a crisp, citrusy slaw to round out the feast. Trust us, your taste buds will throw a party.

Grilled Pineapple and Mango Salad

Mmm, imagine the sweet, smoky allure of grilled pineapple mingling with the tropical vibes of ripe mango, all tossed in a zesty dressing that’ll make your taste buds do a happy dance. This salad isn’t just a dish; it’s a vacation on a plate, perfect for those days when you’re craving something light, refreshing, and utterly delicious.

Ingredients

• 1 large ripe pineapple, peeled, cored, and cut into 1-inch thick rings
• 2 large ripe mangoes, peeled and diced into 1/2-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 1 tbsp honey
• 1/2 tsp finely grated lime zest
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh mint leaves, thinly sliced

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the pineapple rings with 1 tbsp of the olive oil. Grill for 3-4 minutes per side, or until you see distinct grill marks and the pineapple has caramelized slightly.
3. Remove the pineapple from the grill and let it cool for 5 minutes. Then, cut into 1-inch chunks.
4. In a large mixing bowl, whisk together the remaining olive oil, lime juice, honey, lime zest, sea salt, and black pepper until well combined.
5. Add the grilled pineapple chunks, diced mangoes, and sliced mint leaves to the bowl. Gently toss to coat everything evenly with the dressing.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Perfect for a summer barbecue or a fancy brunch, this salad boasts a delightful contrast of textures—juicy, tender fruit with a hint of smokiness from the grill. The dressing adds a bright, tangy kick that elevates the natural sweetness of the pineapple and mango. Serve it alongside grilled chicken or fish for a complete meal that’s as visually stunning as it is delicious.

Grilled Pineapple and Coconut Smoothie

Oh, the joys of summer! When the sun’s blazing and you’re craving something that screams ‘tropical vacation’ but your wallet says ‘backyard BBQ,’ this Grilled Pineapple and Coconut Smoothie is your golden ticket. It’s like sipping on a pina colada that hit the gym—refreshing, slightly smoky, and unapologetically bold.

Ingredients

• 1 cup fresh pineapple, cut into 1-inch rings
• 1 tbsp virgin coconut oil
• 1 cup unsweetened coconut milk
• 1/2 cup vanilla Greek yogurt
• 1 tbsp honey
• 1/2 tsp pure vanilla extract
• 1 cup ice cubes

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F.
2. Brush both sides of the pineapple rings with virgin coconut oil to prevent sticking and enhance flavor.
3. Grill the pineapple for 3 minutes per side, or until you see distinct grill marks and the fruit caramelizes slightly.
4. Remove the pineapple from the grill and let it cool for 5 minutes to avoid melting the ice too quickly in the blender.
5. In a high-powered blender, combine the grilled pineapple, unsweetened coconut milk, vanilla Greek yogurt, honey, pure vanilla extract, and ice cubes.
6. Blend on high for 45 seconds, or until the mixture is smooth and no large ice chunks remain.
7. Pour the smoothie into chilled glasses and serve immediately for the best texture and temperature.

Zesty, creamy, and with just the right amount of sweetness, this smoothie is a textural dream—thick enough to feel indulgent yet light enough to guzzle down on a hot day. Try garnishing with a sprinkle of toasted coconut flakes or a tiny umbrella for that extra flair.

Grilled Pineapple and Bacon Bites

Kick your taste buds into a tropical paradise with these Grilled Pineapple and Bacon Bites, where smoky meets sweet in a bite-sized explosion of flavor. Perfect for those who like their appetizers with a side of adventure and a dash of decadence.

Ingredients

• 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
• 12 slices thick-cut bacon, pasture-raised, cut into thirds
• 1/4 cup dark brown sugar, packed
• 1 tbsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F, and lightly grease the grates with clarified butter to prevent sticking.
2. In a small bowl, combine the dark brown sugar, smoked paprika, and cayenne pepper, mixing thoroughly to create a spicy-sweet rub.
3. Wrap each pineapple chunk with a piece of bacon, securing it with a toothpick. Ensure the bacon is snug but not overly tight to allow for even cooking.
4. Generously coat each bacon-wrapped pineapple bite with the spice rub, ensuring all sides are evenly covered for maximum flavor.
5. Place the bites on the preheated grill, cooking for 4-5 minutes per side, or until the bacon is crispy and the pineapple begins to caramelize.
6. Rotate the bites carefully to achieve an even char and prevent burning, using tongs for precision.
7. Once cooked to perfection, remove from the grill and let rest for 2 minutes to allow the flavors to meld beautifully.

With a crispy, smoky exterior giving way to a juicy, sweet center, these bites are a textural dream. Serve them skewered on a decorative platter for a visually stunning appetizer that’s as fun to eat as it is to make.

Grilled Pineapple with Vanilla Ice Cream

Let’s face it, folks—grilling isn’t just for burgers and hot dogs anymore. Today, we’re throwing a curveball with a dessert that’s as easy as it is show-stopping: grilled pineapple paired with creamy vanilla ice cream. It’s the sweet, smoky, and utterly indulgent treat you didn’t know you needed.

Ingredients

• 1 ripe pineapple, peeled, cored, and cut into 1-inch rings
• 2 tablespoons clarified butter, melted
• 1/4 cup dark brown sugar, packed
• 1 teaspoon ground cinnamon
• 1 pint high-quality vanilla bean ice cream
• Fresh mint leaves, for garnish (optional)

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. Brush both sides of each pineapple ring with clarified butter, ensuring an even coat for that perfect caramelization.
3. Sprinkle each ring generously with dark brown sugar and ground cinnamon, pressing lightly to adhere.
4. Place the pineapple rings on the grill. Cook for 3-4 minutes per side, or until deep grill marks appear and the sugar has caramelized into a glossy finish.
5. Remove the pineapple from the grill and let it rest for 2 minutes to allow the juices to redistribute.
6. Serve each grilled pineapple ring with a scoop of vanilla bean ice cream on top. Garnish with fresh mint leaves if desired.

Remember, the key to flawless grill marks is not moving the pineapple once it’s on the grill. And here’s a pro tip: for an extra flavor boost, drizzle a little honey over the pineapple before serving. Lastly, ensure your ice cream is slightly softened for the creamiest texture against the warm pineapple.

Ready to dig in? The contrast of the warm, caramelized pineapple against the cool, creamy ice cream is nothing short of magical. For a fun twist, try serving this dessert in a hollowed-out pineapple half for a tropical vibe that’ll transport your taste buds straight to paradise.

Summary

Feast your eyes on these 18 Juicy Grilled Pineapple Recipes, each offering a tropical twist that’s sure to delight your taste buds. Perfect for home cooks looking to add a splash of sunshine to their meals, these recipes are a must-try. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy grilling!