How to Grill Cinnamon Pineapple Spears

This grilled cinnamon pineapple is quick to prepare and ready in under 20 minutes. It’s an ideal summer dessert or appetizer the whole family will enjoy.

Cinnamon-grilled pineapple is a bright, sweet accompaniment for any backyard barbecue. This recipe uses just five simple ingredients and works with fresh pineapple or canned rings. The full recipe takes about 20 minutes from start to finish, making it a reliable, fast option for last-minute entertaining.

Try the warm grilled pineapple over vanilla ice cream for a classic dessert, or serve it alongside grilled pork chops or chicken for a balanced savory plate. It’s also delicious by itself—sweet, lightly caramelized, and fragrant with cinnamon.

Ingredient Notes

Pineapple: Fresh pineapple yields the best texture and flavor when grilled. Slice into spears yourself by removing the top and bottom, cutting in half through the core, trimming the skin and coring each half, then slicing each half into four spears. If you prefer convenience, many stores sell pineapple pre-cut into spears. Canned pineapple rings can be used too; they’re thinner, so reduce the cook time accordingly.

Butter: Melted butter adds richness to the cinnamon sauce. For a vegan version, swap the butter for olive oil. If you grill with oil, watch closely because oil can cause more smoke and can increase the chance of flare-ups.

Why You’ll Love This
Ready in about 15–20 minutes • Only five ingredients • Kid-friendly and adult-approved • Versatile as an appetizer, side, or dessert

Instructions

1. Preheat a grill or a grill pan to medium heat and lightly oil or spray the grates to prevent sticking.
2. Prepare the pineapple: cut off the top and bottom, halve the pineapple through the core, remove the core and skin, then cut each half into four even spears so you have about eight pieces total.
3. In a small bowl, whisk together melted butter (or olive oil for a vegan option), cinnamon, brown sugar and a pinch of salt.
4. Place the pineapple spears on a shallow dish or plate and brush them generously on all sides with the butter-cinnamon mixture. Reserve any extra sauce for serving.
5. Grill the spears over medium heat. Let them sit in place for 4–5 minutes without moving so char marks form, then flip and grill another 4–5 minutes until the pineapple is warm, slightly softened and caramelized.
6. Remove from the grill when tender but still intact. Serve warm with the reserved sauce, a scoop of vanilla ice cream, yogurt, or as a side with grilled meats.

Leftovers
Grilled pineapple is best enjoyed warm. It does not keep well once cooled and reheated, so plan to serve it freshly grilled.

Pro Tips

Don’t overcook: Cook just until the pineapple softens slightly; overcooking will make the spears fall apart. A little bite and structure are ideal.

Make attractive char marks: Place the pineapple on the hot grill and leave it still until it releases naturally and shows good searing. Moving it too soon prevents those caramelized lines.

Keep the sauce: The butter-cinnamon sauce concentrates as it heats and drips. Save it to drizzle on the finished spears, or spoon it over ice cream or yogurt.

Serving Suggestions
Serve the grilled cinnamon pineapple with vanilla ice cream, whipped cream, or plain yogurt for dessert. For a savory option, pair with grilled pork chops, chicken, or a green salad to balance the sweetness.

FAQs

You May Also Enjoy…

• Easy Pan-Fried Cinnamon Bananas
• Fresh Mango Avocado Salsa
• Sweet & Spicy Jalapeño Pineapple Salsa
• Grilled Peaches with Mascarpone & Honey