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That tangy-sweet smell of pineapple sizzling on the grill always sends me back to lazy nights hanging out with friends. This barbecued pineapple turns a simple tropical fruit into something totally next-level. I've spent so many summers playing around with different methods until I nailed that perfect mix of sweet sticky goodness and smoky flavors that makes everyone beg for the recipe.
The Wonder of Barbecued Pineapple
There's a kind of kitchen alchemy when pineapple hits those hot grill bars. The fruit's sugars turn golden and develop these beautiful dark lines while creating an unbelievable flavor boost. We love eating these juicy slices alongside some barbecued pork or chicken, but truth be told, they're amazing just by themselves. And guess what? You can get everything ready beforehand and just toss them on when company shows up.
What You'll Need
- Light Rum: 2 tbsp this extra touch isn't required but makes everything taste better.
- Lime Juice: 2 tbsp don't even think about using the bottled stuff.
- Canola Oil: Just enough to get your grill ready.
- Pineapple: 1 medium pick one that gives off a nice sweet scent from the bottom.
- Honey: 1/4 cup for that gorgeous sticky coating.
- Rosemary: 1 tbsp freshly chopped or 1 tsp dried this is what makes my version special.
Time to Grill
- The Final Touch
- Let them sit for a minute or two before you dig in. They taste great whether they're hot or cooled down a bit.
- Onto the Grill
- Set those chunks over the cooler part of the grill. Cook for 5-7 minutes per side while adding more of your glaze as they cook.
- Glaze Time
- Slather that honey mix all over your pineapple pieces and don't hold back.
- Get Your Grill Ready
- Fire it up to medium around 350°F. You'll want those grates super clean and lightly oiled for perfect grill marks.
- Prep Your Pineapple
- Cut off the top and bottom, stand it upright to cut away the outer skin. Cut it into quarters lengthwise, take out the tough center, then slice into big wedges.
- Mix Your Glaze
- Stir together honey, lime juice, rosemary and rum if you're using it. Let it sit for an hour or make it the day before if you're planning ahead.
Grilling Success Tips
Getting amazing barbecued pineapple comes down to good preparation. Keep those slices chunky and thick so they won't fall apart on the grill. Always cook them away from direct flames or the sugars will burn before the inside gets warm. Make sure your grill is totally clean because you don't want yesterday's burger flavor showing up in your fruit.
Make It Your Own
This barbecued pineapple is just your starting point. I sometimes use maple syrup instead of honey or add a little chili powder for some kick. Fresh mint or basil can really change things up too. If you've got any leftover pieces, they're fantastic blended into morning smoothies or chopped up in a homemade salsa. Once you get the hang of the basics, you can take this in a million different directions.
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Frequently Asked Questions
- → Can I cook pineapple indoors?
- Totally. Use a grill pan or a cast-iron skillet over medium heat. Watch closely to keep the sugars from burning.
- → How do I store leftover pineapple?
- You can leave it at room temp for a few hours or refrigerate it in a sealed container for up to 3 days. Leftovers are perfect for smoothies or as a dessert topping.
- → Is it okay to grill unripe pineapple?
- It’s better to stick with ripe ones. Unripe fruit won’t be as sweet and might feel rough on your mouth because of extra bromelain.
- → What should I serve this with?
- It’s super flexible! Goes well with fish, pork, chicken, or ham. Or serve it as dessert with some ice cream or a drizzle of caramel sauce.
- → Can I tweak the glaze ingredients?
- Of course! Agave or maple syrup work if you’re out of honey. Experiment with savory options using soy sauce or chili-lime blends. Herbs like basil or cilantro can give it a fresh twist too.