Grilled Pineapple with Cinnamon Honey Glaze: The Dessert You Didn’t Know You Needed

Picture this: juicy, caramelized pineapple slices, kissed by fire, dripping with a sticky-sweet cinnamon honey glaze. Your taste buds just perked up, didn’t they? This isn’t just another dessert—it’s a tropical vacation on a plate.

It takes five minutes to prep, ten to cook, and zero effort to devour. Whether you’re a grill master or someone who burns toast, this recipe won’t judge you. Ready to turn fruit into a showstopper?

Let’s go.

Why This Recipe Slaps

Grilled pineapple isn’t revolutionary—until you add that glaze. The heat intensifies the fruit’s natural sweetness, while the cinnamon honey combo adds warmth and depth. It’s like dessert and a hug in one bite.

Plus, it’s stupidly easy. No fancy techniques, no obscure ingredients. Just fire, fruit, and flavor.

Even better? It works as a side, dessert, or cocktail garnish. Versatility wins every time.

Ingredients (AKA The Shortest Shopping List Ever)

• 1 ripe pineapple (fresh, not canned—trust me)
• 2 tbsp honey (the good stuff, not the sad syrup bottle)
• 1 tsp cinnamon (because bland food is a crime)
• 1 tbsp melted butter (or coconut oil for a vegan twist)
• Pinch of salt (to make the sweet stuff pop)

Step-by-Step: How to Grill Pineapple Like a Pro

1. Prep the pineapple: Slice off the top and bottom, stand it upright, and cut away the skin.

   Slice into ½-inch rings, then core them. No one wants a mouthful of tough center.

2. Mix the glaze: Whisk honey, cinnamon, melted butter, and salt in a bowl. Taste it.

   Try not to drink it.

3. Grill time: Heat your grill or grill pan to medium-high. Brush pineapple slices with half the glaze. Grill for 3–4 minutes per side until you see those sexy char marks.
4. Glaze it up: Brush the remaining glaze on the pineapple while it’s still hot.

   Serve immediately—or don’t, if you enjoy cold grilled fruit (weirdo).

Storage: Because Leftovers (Might) Happen

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave, but fair warning—it’s best fresh. The glaze hardens when cold, so a quick warm-up brings it back to life.

Or just eat it straight from the fridge. No one’s watching.

Why This Recipe Is a Win

Beyond tasting like dessert heaven, this dish is naturally gluten-free, dairy-free (if you skip the butter), and packed with vitamin C. Pineapple has bromelain, an enzyme that aids digestion—so technically, this is health food.

The honey adds antioxidants, and cinnamon helps regulate blood sugar. Dessert with benefits? Sign us up.

Common Mistakes (And How to Avoid Them)

• Using unripe pineapple: If it’s not sweet raw, it won’t magically improve on the grill.

  Look for golden skin and a fragrant smell.

• Skipping the salt: It balances the sweetness. Don’t be afraid.
• Overcrowding the grill: Give the slices space, or they’ll steam instead of char.
• Burning the glaze: Apply it in the last few minutes. Burnt honey tastes like regret.

Alternatives: Mix It Up

Not feeling honey?

Use maple syrup or agave. Add a sprinkle of chili powder for a sweet-heat kick. Swap cinnamon for cardamom or nutmeg.

Top with vanilla ice cream, coconut flakes, or a drizzle of dark chocolate. Or—hear me out—dip it in rum. You’re an adult.

FAQs

Can I use canned pineapple?

Technically, yes.

But fresh pineapple has better texture and flavor. Canned stuff tends to get mushy on the grill. If you must, pat the slices dry first.

Do I need a grill?

Nope.

A grill pan or even a broiler works. No fire? No problem.

Is this vegan-friendly?

Swap the butter for coconut oil, and you’re golden.

Honey is debated in vegan circles, so use agave if you’re strict.

How do I know when the pineapple is done?

Look for grill marks and slight caramelization. It should be tender but not falling apart. Overcooked pineapple turns into jam—delicious, but not the goal here.

Final Thoughts

Grilled pineapple with cinnamon honey glaze is the dessert equivalent of a mic drop.

It’s easy, impressive, and tastes like summer on a plate. Whether you’re serving it at a BBQ or sneaking a slice at midnight, it’s a guaranteed win. Now go grill something sweet—and try not to eat it all before it hits the table.