1 pineapple, (mine was 5 pounds)
2 Tablespoons maple syrup
1/2 Teaspoon Vietnamese cinnamon, see notes
Preheat the grill on high. Next prepare the pineapple by cutting off both ends. Stand the pineapple on it’s base and slice off the sides.
Next, cut the pineapple away from the core by slicing from the top to the bottom and working your way around the core. You can also cut 1″ round slices to grill if you prefer. Or cut the pineapple into wedges about 2″ thick.
Combine the maple syrup and cinnamon, and drizzle the syrup over the pineapple, tossing to coat each wedge or slice completely.
Lower the grill heat to medium to medium high, maintaining a temperature around 450ºF.
Evenly space the pineapple across the grill and cook for 3-5 minutes per side.
The intention of the grilling is to make a caramelized surface on the pineapple without turning it to mush. You want nice brown grill marks on both sides, and if your grill is on the cooler side you might need to turn the heat up to medium-high.
To check if your level of heat is enough, lift up a piece of pineapple with tongs after 3 minutes. If it has a nice brown look, the heat is perfect. If it’s not browning turn the heat up, but avoid turning it all the way to high because it will burn too easily!
If you love cinnamon consider trying this with 1 teaspoon of cinnamon. The 1/2 teaspoon called for gives a delicate cinnamon flavor well balanced with the pineapple. But we both love cinnamon and sometimes use a full teaspoon.
The nutritional information was calculated for 2.5 pound of pineapple fruit which is what was leftover after I cut up the 5 pound pineapple.
- Category: Dessert
- Method: Grilling
- Cuisine: Brazilian
Keywords: Grilled Pineapple, Recipe for Grilled Pineapple, Grilled Pineapple Recipe, Grilled Pineapple Slices, Healthy Grilled Pineapple