Last updated on February 11, 2026

##Introduction
I remember a late-summer evening when a neighbor popped over with a sizzling platter of caramelized pineapple skewers and everyone fought over the last spear — that sweet, smoky smell still makes me grin. If you’re new to grilling fruit, it can feel weird: Will it stick? Will it fall apart? Will the sugar turn into a charcoal mess? I promise this Brown Sugar Grilled Pineapple is forgiving, quick, and made for folks who like tasty results without fuss. If you enjoy recipes that balance sweet with a hint of spice, you might also like my take on brown sugar garlic chicken, which pairs beautifully with grilled fruit.

##A Quick Look at This Brown Sugar Grilled Pineapple Recipe
This Brown Sugar Grilled Pineapple highlights two simple stars: fresh pineapple and light brown sugar. A touch of cayenne gives a gentle warmth, while vanilla adds depth—no complicated pantry required. It’s a quick, nutritious-ish treat (hello vitamin C and fiber) that comes together in minutes, making it perfect for home cooks and beginners. Scroll down for easy steps, smart tips, and cozy serving ideas that will make this your go-to summer dessert or side.

##Ingredients You’ll Need for Brown Sugar Grilled Pineapple

Essentials

1 fresh pineapple, peeled, cored, and cut into 8 spears — ripe but firm is ideal so they hold up on the grill
1/4 cup light brown sugar — melts into a caramel glaze that’s not overly sweet
1/4 teaspoon cayenne pepper — just a pinch for warmth; omit if you don’t like heat
1 teaspoon vanilla extract — adds a cozy, baked-good flavor
1/8 teaspoon kosher salt — balances the sweetness and brings out the pineapple’s natural flavor
Vegetable oil spray for the grill — prevents sticking and helps caramelize evenly

Optional add-ons

A squeeze of fresh lime juice or a sprinkle of lime zest for brightness
A pinch of ground cinnamon or cardamom for warm, aromatic notes
Fresh mint leaves to garnish and add an herbal lift
A drizzle of honey or aged balsamic for a more complex finish
A scoop of vanilla ice cream or coconut whipped cream if serving as a dessert
Toasted coconut flakes for texture and a tropical twist

Substitutions and shortcuts

Brown sugar substitute: If you only have granulated sugar, stir in 1 teaspoon molasses per 1/4 cup sugar to mimic light brown sugar.
Cayenne substitute: Use a pinch of ground black pepper or smoked paprika for a milder, smoky touch.
Vanilla substitute: Use a small scrape of vanilla bean or 1/4 teaspoon almond extract for a different but pleasant flavor.
Pineapple shortcut: If fresh pineapple isn’t available, canned pineapple rings (well-drained and patted dry) can work in a pinch, but fresh gives the best texture and flavor.
No grill? You can broil the coated pineapple on a lined baking sheet for 2–3 minutes per side, watching closely so the sugar caramelizes and doesn’t burn.
Make it ahead: Coat the spears in the sugar mix and refrigerate covered for up to 2 hours; grill just before serving.

##How to Make Brown Sugar Grilled Pineapple Step-by-Step
I’ll walk you through this like I’m standing next to you at the grill. Take a breath, and let’s make something simple and lovely.

Prepare the pineapple: Start with a fresh pineapple. Lay it on its side, slice off the top and bottom, then stand it up and carefully slice the skin away with a sharp knife, following the curve. Cut it in half lengthwise, then each half into quarters, and remove the core from each quarter. Trim into 8 even spears so they cook uniformly. Pat the spears dry with paper towels; removing surface moisture helps the sugar stick and caramelize better.
Make the brown sugar mixture: In a medium bowl combine 1/4 cup light brown sugar, 1/4 teaspoon cayenne pepper, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Use a fork or small whisk to break up any lumps in the brown sugar and to mix everything evenly. Take a tiny taste (just a crumb) so you can sense the balance — it should be sweet with a hint of warmth.
Preheat and prep the grill: Preheat your grill to medium heat — aim for about 350–400°F if you have a thermometer. If you’re using a charcoal grill, let the coals burn until they are covered with a light layer of ash and spread them out for even heat. Lightly spray the grill grates with vegetable oil spray or brush with a little oil on a folded paper towel held with tongs. This prevents sticking and helps those lovely grill marks form.
Coat the pineapple spears: Working one at a time, press each spear into the brown sugar mixture so the sugar clings to the pineapple. You want a thin, even coating — don’t overload them, or the sugar will drip and caramelize too quickly into a mess. If some bits fall off, it’s fine; you can recoat before they hit the grill.
Grill the spears: Place the coated spears on the preheated grill. Don’t crowd them; give each spear some space so the heat circulates. Grill for 2–3 minutes per side. You’re looking for a golden-brown caramelization and nice grill marks — a gentle flip with tongs will help them caramelize evenly. If your grill runs hot and the sugar starts to blacken, move the spears to a slightly cooler spot or lower the heat.
Check for doneness: Pineapple cooks quickly. The exterior should be caramelized and fragrant, and the fruit should be warm and tender but not mushy. If you prefer it softer, give it an extra minute per side, watching carefully.
Serve warm: Transfer spears to a platter and let them sit for a minute — the sugar will set slightly as it cools. Finish with any optional add-ons like a squeeze of lime, mint, or a scoop of vanilla ice cream. Serve immediately and enjoy.

Tips as you go: keep a small tray beneath the grill area if you’re worried about sugar flare-ups, and have tongs and a spatula ready. I like to taste one spear as soon as it’s cool enough — that warm, smoky-sweet combo always feels like a little victory.

##Common Mistakes to Avoid
Grilling fruit feels forgiving, but there are a few traps to watch out for. Read this short note and you’ll sidestep most beginner problems.

Mistake 1: Not drying the pineapple before coating

If the spears are wet, the sugar won’t stick well and will slide off or melt into thin syrup that burns quickly. Pat the pineapple dry with paper towels so the sugar adheres and caramelizes properly.

Mistake 2: Using too-high heat

High heat might look tempting because you want quick caramelization, but it burns sugar fast. Medium heat gives you time to get those golden-brown crusts without charring the fruit. If flare-ups occur, move spears to a cooler area and lower the lid.

Mistake 3: Overcrowding the grill

Crowding keeps the spears from browning evenly and increases the chance the sugar will pool and burn. Give each spear space for heat to circulate; you’ll get prettier grill marks and a better texture.

##Serving Suggestions for Brown Sugar Grilled Pineapple
This grilled pineapple is such a cozy little treat — great as a dessert, a side, or a topping. It’s easy to dress up depending on the mood of the meal.

Try these simple serving ideas to make it feel like a special moment at the table.

With ice cream or whipped cream

Serve warm spears over a scoop of vanilla ice cream or coconut whipped cream. The contrast of hot and cold, and the melting cream over caramelized sugar, is pure comfort.

As part of a savory plate

Add grilled pineapple to a platter with grilled chicken, rice, and a fresh salad for contrast. It cuts through richness with bright acidity and sweetness; it’s one of my favorite ways to perk up a weeknight dinner — and it pairs well with sweet-savory mains.

On top of breakfast or bowls

Chop the spears and stir them into yogurt, oatmeal, or a grain bowl for a tropical morning boost. For an easy, make-ahead idea, it’s delicious spooned into a jar with a bit of the caramelized juices and served alongside my brown sugar overnight oats for a coordinated flavor theme.

##Variations and Flavor Swaps
I love swapping small things to make new versions without changing the whole recipe.

Tropical spice: add a pinch of ground ginger and swap cayenne for a dash of allspice.
Rum flavor without alcohol: use a tiny drop of rum extract or more vanilla to get similar notes without alcohol. (Note: the base recipe already avoids alcohol.)
Citrus glaze: stir 1 teaspoon of lime or orange zest into the sugar mix for a bright citrus lift.
Smoky-sweet: add smoked paprika instead of cayenne for a warm, smoky character.
Mini skewers: cube the pineapple and thread onto skewers with halloumi or firm tofu for a fun appetizer.

##Storage, Make-Ahead, and Reheating
Life gets busy, so I’ll tell you how to save time and avoid mushy pineapple.

Make-ahead: Coat the spears in the sugar mixture and refrigerate covered for up to 2 hours. Don’t coat them more than a few hours ahead, or the sugar will draw out too much juice and make the pineapple soggy.
Store leftovers: Keep grilled pineapple in an airtight container in the fridge for up to 3 days. The texture will soften a bit, but the flavor remains lovely.
Reheat: Warm gently in a skillet over medium-low heat for 1–2 minutes per side, or pop under the broiler for 1–2 minutes watching closely. Microwaving works in a pinch but makes the pineapple softer.
Freeze: I don’t recommend freezing once grilled — the texture deteriorates. If you want pineapple on hand for grilling, freeze fresh chunks instead.

##Grilling Tools and Safety Tips
I keep this list short because grief-free cooking often comes down to a few good habits.

Tongs and a spatula: Tongs for flipping and a spatula for gentle support prevent breakage.
Grill brush and oil: Clean grates and a light coating of oil make a huge difference for sticking.
Thermometer: Not strictly necessary for pineapple, but useful for maintaining a steady medium heat.
Tray for sugar drips: Place a catch tray underneath if you want to avoid soot or flare-ups on a gas grill.
Safety: Keep a spray bottle of water nearby for small flare-ups, and don’t leave the grill unattended while sugar is caramelizing.

##Conclusion

I hope this makes you feel like firing up the grill tonight — this Brown Sugar Grilled Pineapple is easier than it looks, wonderfully customizable, and perfect for beginners who want a cozy, impressive dish without the fuss. If you’d like another take on the same classic idea, this Brown Sugar Grilled Pineapple – CincyShopper recipe offers a similar, quick version to compare and enjoy.

##FAQs About Brown Sugar Grilled Pineapple
Q1: How long does Brown Sugar Grilled Pineapple stay fresh in the fridge?
A1: Brown Sugar Grilled Pineapple will keep in an airtight container in the refrigerator for up to 3 days. The pineapple becomes a bit softer after chilling, but the flavor stays delicious. Reheat briefly on the stovetop or under the broiler to bring back some warmth.

Q2: Can I make Brown Sugar Grilled Pineapple without a grill?
A2: Yes — you can broil the coated spears on a baking sheet lined with foil for 2–3 minutes per side, watching closely so the sugar caramelizes but doesn’t burn. A hot skillet works too; cook over medium heat until caramelized.

Q3: Is Brown Sugar Grilled Pineapple kid-friendly?
A3: Absolutely. The mild sweetness and gentle warming spice usually go over well with kids. To keep them happy, reduce or omit the cayenne so the flavor stays sweet and familiar.

Q4: Can I use canned pineapple for Brown Sugar Grilled Pineapple?
A4: Canned pineapple can be used if fresh isn’t available, but pat the rings dry first so the sugar mixture sticks. Fresh pineapple gives the best texture and flavor, so I recommend it when possible.

Q5: What can I serve with Brown Sugar Grilled Pineapple for a full meal?
A5: Brown Sugar Grilled Pineapple pairs beautifully with grilled chicken or pork-free savory mains, rice or grain salads, and a fresh green salad. It also shines as a dessert with vanilla ice cream or a dollop of whipped cream.

Brown Sugar Grilled Pineapple

Author: joe-peackok
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and forgiving recipe for deliciously caramelized pineapple skewers, perfect as a dessert or side dish.

Ingredients

Scale

1 fresh pineapple, peeled, cored, and cut into 8 spears
1/4 cup light brown sugar
1/4 teaspoon cayenne pepper
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Vegetable oil spray for the grill
Optional: fresh lime juice, lime zest, ground cinnamon, ground cardamom, fresh mint leaves, honey, aged balsamic, vanilla ice cream, coconut whipped cream, toasted coconut flakes

Instructions

Prepare the pineapple by peeling, coring, and cutting it into 8 spears. Pat the spears dry with paper towels.
Make the brown sugar mixture by combining the brown sugar, cayenne pepper, vanilla extract, and kosher salt in a medium bowl.
Preheat the grill to medium heat and lightly spray the grill grates with vegetable oil spray.
Coat each pineapple spear in the brown sugar mixture, ensuring an even coating.
Grill the pineapple spears for 2-3 minutes per side until caramelized and with nice grill marks.
Check for doneness and serve warm, adding any optional toppings if desired.

Notes

For a sweeter finish, serve with vanilla ice cream or whipped cream. You can also refrigerate the spears coated in the sugar mixture for up to 2 hours before grilling.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 35g
Sodium: 50mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: grilled pineapple, summer dessert, easy recipe, fruit grilling, caramelized pineapple