Grilled Pineapple with Cinnamon and Honey: Best Summer Side

Last summer, I was hosting a backyard dinner party for about twelve people. I had spent three hours on the main course—slow-roasted pork shoulder with a complex spice rub—and I was exhausted. The grill was still hot, my friends were arriving, and I realized with a sinking feeling that I had absolutely no dessert planned. I had nothing sweet, nothing fresh, and definitely nothing that looked impressive. I was staring at a bag of stale marshmallows and a jar of sad, bruised bananas when I remembered a half-pineapple I’d bought on a whim two days prior.

I didn’t have time to bake a cake. I didn’t have time to make a pie. But I did have a grill. So, I did the most desperate thing possible: I sliced the pineapple, threw it on the grate, and watched it transform. Within ten minutes, I had this grilled pineapple with cinnamon and honey that tasted like caramelized sugar and smoky summer nights. It was simple, it was hot, it was sweet, and it was exactly what everyone needed after a heavy meal.

That night changed how I think about fruit desserts. I’ve made this grilled pineapple with cinnamon and honey at least twenty times since then—for weeknight snacks, for holiday dinners, and even just because I wanted something sweet without turning on the oven. And every single time, it works. It’s not just “good for fruit on a grill.” It’s genuinely delicious. The edges get charred and crisp, the center stays juicy, and that cinnamon-honey drizzle ties it all together in a way that feels fancy but takes zero effort. If you’re looking for a summer side or dessert that actually impresses people without stressing you out, this is it.

Why You’ll Love This Recipe

There are plenty of ways to eat pineapple, but grilling it unlocks a flavor profile you didn’t know was possible. Here’s why this grilled pineapple with cinnamon and honey has earned a permanent spot in my warm-weather rotation:

• It Turns Up the Sweetness — Grilling caramelizes the natural sugars in the fruit. I’ve compared grilled pineapple to raw pineapple side-by-side, and the grilled version tastes like it has double the sugar, but naturally. It’s richer, deeper, and way more satisfying.
• Zero Oven Heat — It’s ninety degrees outside. The last thing I want to do is preheat my oven for a ten-minute dessert. This grilled pineapple with cinnamon and honey cooks entirely on the grill, keeping your kitchen cool and your sanity intact.
• Five-Minute Prep Time — Seriously. Slice the fruit, mix the glaze, throw it on the grill. If you can chop a pineapple (or buy pre-cut chunks), you can make this. I’ve made this while watching TV with one hand. It’s that easy.
• Impressive but Humble — It looks beautiful on the plate with those grill marks and the glistening honey. Guests always ask, “What is that? It tastes amazing.” Then I tell them it’s just fruit and cinnamon, and they’re skeptical. But they’ll eat three pieces before you can say “recipe link.”
• Perfectly Portable — Unlike a casserole or a baked dessert, this travels well. I’ve brought it to picnics, beach bonfires, and tailgates. It stays warm in the grill’s warming zone, and it doesn’t get soggy.

This isn’t just a side dish; it’s a vibe. It’s the taste of summer evenings, fire pits, and lazy nights. Once you try this grilled pineapple with cinnamon and honey, raw fruit just won’t cut it anymore.

Ingredients You’ll Need

One of the best things about this grilled pineapple with cinnamon and honey is how few ingredients it requires. You probably have most of this in your pantry already. I’m not using anything exotic or hard to find. Here’s what you need to make it work:

For the Pineapple

One large ripe pineapple (about 3-4 pounds / 1.5 kg) — This is the star. Look for a pineapple that smells sweet at the base and has leaves that pull out easily from the center. If it’s green and hard, it won’t caramelize well. I prefer buying a whole pineapple because it tastes fresher, but if you’re in a rush, high-quality pre-cut chunks work too. Just make sure they’re thick—about 1 inch thick. Thin slices fall through the grill grates.

For the Cinnamon-Honey Glaze

Unsalted butter (3 tablespoons / 45g) — This adds richness and helps the cinnamon stick to the fruit. I use salted butter if I’m in a hurry, but unsalted gives you better control over the final salt level. Let it soften slightly so it melts easily.

Raw honey (¼ cup / 85ml) — This is non-negotiable for me. I’ve tried maple syrup, and while it’s good, it doesn’t have that floral sweetness that pairs with cinnamon like honey does. Use a good-quality raw honey if you can. It makes a huge difference in the flavor depth.

Ground cinnamon (1 teaspoon) — Not the cheap, dusty stuff from the back of the cabinet. Use a fresh jar. The aroma of fresh cinnamon hitting the hot butter is intoxicating. If you have Ceylon cinnamon, that’s even better—it’s milder and more complex.

Sea salt (½ teaspoon) — This is the secret weapon. Salt doesn’t just season; it enhances sweetness. A pinch of salt makes the honey taste honey-er. Don’t skip it.

Lemon juice (1 tablespoon) — Just a splash. It cuts through the richness of the butter and honey and adds a bright note that keeps the dessert from feeling too heavy. I squeeze half a lemon and use what I need.

Optional: Vanilla extract (½ teaspoon) — I add this sometimes for extra warmth. It’s not essential, but if you have it, throw it in.

For Serving (The Fun Part)

Vanilla ice cream — Cold, creamy vanilla ice cream is the classic pairing. The hot pineapple and cold ice cream create this amazing texture contrast. If you’re lactose-free, coconut ice cream works beautifully here too.

Whipped cream — Homemade is best, but store-bought is fine if you’re tired. A dollop adds airiness.

Toasted coconut flakes — If you want to lean into the tropical vibe, sprinkle some toasted coconut on top. It adds crunch.

Mint leaves — Fresh mint adds a pop of color and freshness. It’s not just for decoration; it actually brightens up the heavy flavors.

Equipment Needed

You don’t need fancy gear for this. Here’s what I actually use when I make this grilled pineapple with cinnamon and honey:

Gas or Charcoal Grill — I use a standard 5-burner gas grill. If you’re using charcoal, you’re good too. The key is having a clean grate. If there’s old crusty food from last week’s burgers, your pineapple will stick and look messy. Scrub it down.

Pastry Brush — I use a silicone basting brush. It handles the honey-butter mixture well and is easy to clean. A regular bristle brush works, but honey can get sticky in the bristles. Silicone is my go-to for sticky sauces.

Sharp Chef’s Knife — For slicing the pineapple. A dull knife will crush the fruit and make it harder to handle on the grill. I keep a good knife sharp because it’s safer and easier.

— For mixing the glaze. I use a small glass bowl because it’s easy to see what’s in there and I can microwave it if the butter is too hard.

Grill Tongs — Essential for flipping the pineapple without losing pieces. I use long-handled tongs so I don’t burn my fingers.

Grill Basket (Optional) — If you’re worried about small pineapple chunks falling through the grates, a grill basket is your friend. But for thick slices, you don’t need it. I prefer direct contact with the grate for better char marks.

Plate with Rim — To serve the hot pineapple. A rimmed plate catches any extra honey drips so you don’t make a mess on the table.

How to Make It: Step-by-Step

Alright, let’s get this grilled pineapple with cinnamon and honey on the grill. I’m walking you through exactly how I do it, including the little tricks that keep it from sticking or burning.

Step 1: Prep the Pineapple (10 minutes)

If you bought a whole pineapple, peel it first. Cut off the top and bottom, then stand it up and slice off the skin in strips, following the curve of the fruit. Remove any “eyes” (the little brown spots) with the tip of your knife. Once peeled, cut the pineapple into rings or thick chunks. For rings, cut the pineapple into 1-inch thick slices. For chunks, cut it into 1-inch cubes. I prefer rings because they’re easier to flip and look prettier on the plate. Place the pieces on a plate and set aside.

Step 2: Make the Glaze (2 minutes)

In your small bowl, combine the softened butter, honey, ground cinnamon, sea salt, lemon juice, and vanilla (if using). Whisk it together until it’s smooth and combined. If the butter is too hard to mix, microwave it for 10-15 seconds. It doesn’t need to be liquid, just soft enough to blend. The mixture will look a bit grainy at first—that’s the cinnamon. That’s fine.

Step 3: Heat the Grill

Preheat your grill to medium-high heat. That’s about 400-450°F (200-230°C). You want it hot enough to char the fruit quickly, but not so hot that it burns before it softens. If you’re using a gas grill, turn all burners to high for 10-15 minutes, then reduce to medium-high. For charcoal, let the coals turn gray and ash over before spreading them out.

Step 4: Oil the Grates

This is crucial. Take a paper towel, fold it into a small pad, dip it in a little neutral oil (like canola or vegetable oil), and use your tongs to rub the oil over the grill grates. Do this thoroughly. Pineapple is sticky and sugary; if the grates aren’t oiled, it will stick and tear apart when you try to flip it. I do this every time. Trust me.

Step 5: Grill the Pineapple (8-10 minutes total)

Place the pineapple slices or chunks directly on the oiled grates. Do not overcrowd the grill. Give each piece space so steam can escape. If you pack them too tight, they’ll steam instead of char. Close the lid and let it cook for 3-4 minutes. You’ll see grill marks forming and the edges starting to turn golden brown. Do not move them around. Let them sear.

After 3-4 minutes, use your tongs to flip the pineapple. It should release easily from the grates if you oiled them properly. Now, this is where the magic happens. Brush the top side (the side that was facing up) with the cinnamon-honey butter glaze. Close the lid again and cook for another 3-4 minutes. The glaze will bubble and caramelize on the fruit.

Flip again and brush the other side with the remaining glaze. Cook for 1-2 more minutes until the pineapple is tender but still holds its shape. It should be fork-tender but not mushy. You want it to have a slight bite, not be soggy.

Step 6: Serve Immediately

Remove the pineapple from the grill and transfer to your serving plate. While it’s still hot, drizzle any extra glaze from the bowl over the top. Add a scoop of vanilla ice cream right on top if you’re serving it as a dessert. Garnish with a sprig of mint or a sprinkle of toasted coconut. Eat it immediately while it’s hot and the ice cream is melting.

Expert Tips & Tricks

Here’s everything I’ve learned from making this grilled pineapple with cinnamon and honey dozens of times. These tips will save you from my mistakes.

Pick the Right Pineapple

This is the most important step. If you use an underripe pineapple, it will be tart and won’t caramelize well. Look for a pineapple that is heavy for its size, has a sweet smell at the base, and has a golden-yellow color. If it’s mostly green, it needs more time. I once used a rock-hard pineapple, and the result was disappointing. Learn from my mistake.

Don’t Skip the Oil on the Grates

I cannot stress this enough. Pineapple is full of sugar and acid. It will bond to dirty or dry grates instantly. Oil your grates, and then oil them again if you’re grilling for a long time. I keep a small bowl of oil on the side of the grill for touch-ups.

Watch the Honey

Honey burns faster than sugar. If your grill is very hot (above 450°F), the honey might char before the pineapple is tender. If you notice the glaze getting too dark, move the pineapple to a cooler part of the grill (indirect heat) to finish cooking. Better to have soft, sweet pineapple than burnt, bitter bits.

Make a Double Batch of Glaze

I always make a little extra glaze. Why? Because you’ll want to drizzle it on top after grilling. It’s the perfect finishing touch. Plus, it’s great on yogurt or oatmeal the next morning.

Use a Grill Basket for Chunks

If you’re using pineapple chunks instead of rings, a grill basket is your best friend. It prevents the pieces from falling through the grates. Just make sure to oil the basket too, or the fruit will stick to it.

Let It Rest for 2 Minutes

When you take the pineapple off the grill, let it rest for a minute or two. The sugars are super hot and sticky. Resting lets it cool slightly and the glaze to set a bit, making it easier to handle and eat.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these, and they’re all winners.

Tropical Twist

Swap the cinnamon for a mix of nutmeg and allspice. Add a splash of rum to the glaze. This gives it a Caribbean vibe that’s perfect for summer parties. I’ve served this with grilled mango and it’s incredible.

Spicy Kick

Add a pinch of cayenne pepper or chili powder to the glaze. The heat contrasts beautifully with the sweet honey and creamy ice cream. It’s surprisingly addictive. I started doing this after a friend suggested it, and now I always keep cayenne on hand for fruit desserts.

Coconut Cream Version

Replace the butter in the glaze with coconut oil. Use coconut milk ice cream instead of vanilla. Top with toasted coconut flakes. This makes the dish dairy-free and leans into the tropical theme.

Grilled Peach Alternative

This glaze works perfectly on peaches too. If you’re in the mood for something different, swap the pineapple for thick peach slices. The cooking time is similar. I’ve made this grilled pineapple with cinnamon and honey recipe with peaches, and it’s just as good.

No Grill? Use a Grill Pan

If you don’t have a grill, use a cast-iron grill pan on the stovetop. It works great. Just make sure the pan is hot before adding the fruit. You won’t get the same smoky flavor, but the char marks and caramelization will still be there.

Serving & Storage

How you serve this grilled pineapple with cinnamon and honey matters as much as how you cook it.

How to Serve:

I usually serve this straight from the grill platter. It looks rustic and inviting. But here are other ways I’ve enjoyed it:

• Dessert Plate — A scoop of vanilla ice cream, a few slices of hot pineapple, a drizzle of glaze, and a mint leaf. Simple and elegant.
• Yogurt Bowl — Top Greek yogurt with the warm pineapple and glaze. It’s a great breakfast or snack idea.
• Parfait Layer — Layer the pineapple with granola and whipped cream in a glass. It’s pretty and easy to eat.

Side Dishes:

If you’re serving this as a side to a BBQ, it pairs well with grilled meats like chicken, pork chops, or ribs. The sweetness cuts through the smoky, savory flavors. It’s also great with cinnamon french toast sticks if you’re doing a brunch theme.

Storage Instructions:

Refrigerator: Leftover pineapple can be stored in an airtight container for up to 2 days. It will soften further in the fridge. Reheat gently in the microwave or oven if you want it warm again.

Freezing: I don’t recommend freezing grilled pineapple. The texture becomes mushy when thawed. It’s best eaten fresh.

Reheating: If you have leftovers, reheat them in a skillet over low heat with a splash of water to steam them back to life. Don’t microwave them on high, or they’ll get rubbery.

Pro Tip: If you’re making this ahead for a party, you can prep the pineapple slices and mix the glaze up to 4 hours in advance. Keep them covered in the fridge. Just don’t grill until you’re ready to serve, or it’ll get soggy.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking. Keep in mind that this is a dessert, so it’s higher in sugar and calories, but it’s also packed with vitamins from the pineapple.

Per Serving (based on 4 servings, with ice cream):

• Calories: 280
• Protein: 2g
• Carbs: 45g
• Fiber: 3g
• Sugar: 38g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 120mg
• Calcium: 60mg

What’s Good:

• Pineapple is rich in vitamin C and manganese.
• It provides natural energy from fruit sugars.
• It’s a great way to get more fruit into your diet.

What to Know:

• Higher in sugar due to honey and the natural fruit sugars.
• Contains dairy (butter and ice cream).
• Calorie count can vary based on ice cream amount.

My Take:

Look, this is a treat. It’s not a health food. But it’s better than a processed dessert, and you know exactly what’s in it. When I want to make it lighter, I skip the ice cream and just eat the pineapple with a dollop of Greek yogurt. But usually? I just enjoy a reasonable portion and savor the moment.

Final Thoughts

So that’s my go-to grilled pineapple with cinnamon and honey! I’ve probably talked your ear off at this point, but when you make a recipe this often, you have a lot to say about it.

This has saved summer dinners more times than I can count. It’s my answer to “what’s for dessert” when I’m tired, don’t want to bake, and still want something that tastes really good. My kids are happy, my guests are impressed, and I’m happy because I’m not stressed about cooking.

Make it yours! Try different spices, swap the ice cream for whipped cream, or add some toasted nuts. The best recipes are the ones you adapt to your family’s tastes.

If you make this, drop a comment and let me know what you think! I love hearing how recipes turn out in your kitchen. And if something doesn’t work, tell me that too—I’m here to help troubleshoot.

Happy grilling! And I hope your backyard smells half as good as mine does right now.

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

You can, but the texture will be softer. Canned pineapple is already cooked and very juicy, so it won’t hold up as well on the grill. If you use it, drain it very well and pat it dry with paper towels. Grill it for less time (2-3 minutes per side) to avoid it falling apart. Fresh pineapple is definitely better for that charred, caramelized effect.

Why did my pineapple stick to the grill?

This usually happens if the grates weren’t oiled enough or if you tried to flip the pineapple too early. Pineapple has high sugar content, which acts like glue when it hits heat. Make sure your grates are clean and well-oiled. Also, don’t touch the pineapple for the first 3-4 minutes. Let it sear and release naturally. If it sticks, give it another minute.

Can I make this in the oven?

Yes! Preheat your oven to 400°F (200°C). Place pineapple slices on a baking sheet lined with parchment paper. Brush with the glaze and bake for 10-12 minutes, flipping halfway through. It won’t have the smoky flavor, but it will still be sweet and tender. This is a great option if you’re making it in winter.

How do I know when the pineapple is done?

It should be tender but not mushy. You should be able to pierce it easily with a fork, but it should still hold its shape. The edges should be golden brown with some char marks. If it’s still hard, it needs more time. If it’s falling apart, it’s overcooked.

Can I add other fruits to the grill?

Absolutely! Peaches, nectarines, and plums work great with this glaze. They have a similar sugar content and char beautifully. I’ve also grilled watermelon with this glaze, and it’s surprisingly good. Just adjust the cooking time based on the fruit’s density.

Is this recipe gluten-free?

Yes, naturally. Pineapple, honey, butter, cinnamon, and lemon juice are all gluten-free. Just make sure your honey and cinnamon are certified gluten-free if you have celiac disease, as cross-contamination can happen in processing facilities.

Can I prepare the glaze ahead of time?

Yes, you can mix the glaze up to 2 days in advance. Store it in an airtight container in the fridge. It will harden slightly in the fridge, so just microwave it for 10-15 seconds to soften it before brushing it on the pineapple.

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