Grilled Pineapple Skewers Recipe

Our family BBQs were always fun, filled with laughter, sizzling meats, and the usual array of salads. But one summer, I decided to experiment with a dessert that could also be cooked on the grill. I’d seen grilled pineapple before, but I wanted to make it extra special, something that would be talked about long after the coals cooled. That’s how these Grilled Pineapple Skewers were born. The first time I served them, silence fell over the patio, quickly followed by murmurs of “Oh, wow!” and “What IS in this?!” The combination of smoky char, intense sweetness from the caramelized pineapple, and the subtle kick from the spiced glaze was an instant hit. My kids, usually picky about fruit, devoured them. My husband, a notorious dessert skeptic, asked for seconds. Since then, these skewers have become a non-negotiable part of our summer cookouts, a shining star that proves simple ingredients, when treated right, can create something truly magical. They’re not just a recipe; they’re a memory-maker, a conversation starter, and the perfect sweet ending to any grilled feast.

Ingredients

• 1 large, ripe pineapple: The star of the show, providing juicy sweetness and a tropical base. Look for one that’s golden-yellow, fragrant at the base, and gives slightly to pressure.
• 1/2 cup unsalted butter, melted (or coconut oil for a vegan option): Adds richness and helps with caramelization and browning on the grill.
• 1/2 cup packed light brown sugar: For a deep, molasses-like sweetness that caramelizes beautifully.
• 1 teaspoon ground cinnamon: Adds warmth and a classic comforting spice note.
• 1/2 teaspoon ground nutmeg (optional): Provides an extra layer of warm spice, complementing the cinnamon.
• 2 tablespoons dark rum or 1 teaspoon vanilla extract or coconut extract (optional): Rum adds a boozy kick and depth, while extracts offer aromatic complexity.
• Pinch of salt: Enhances all the other flavors.
• Wooden or metal skewers: Approximately 8-12, depending on length and pineapple chunk size. If using wooden skewers, remember to soak them.

Instructions

1. Prepare the Pineapple:
   • Lay the pineapple on its side and, using a sharp chef’s knife, carefully slice off the top crown and the bottom base.
   • Stand the pineapple upright on one of its flat ends. Carefully slice downwards, following the curve of the pineapple, to remove the tough outer skin. Try to remove as many of the “eyes” as possible without taking too much flesh.
   • Once peeled, you can either slice the pineapple into 1-inch thick rounds and then remove the core from each round using a small circular cookie cutter or an apple corer, OR you can quarter the pineapple lengthwise and then cut away the tough, woody core from each quarter.
   • Cut the cored pineapple flesh into uniform 1 to 1.5-inch chunks. Uniformity is key for even grilling. You should get about 4-5 cups of pineapple chunks.
2. Soak Wooden Skewers (if using):
   • If you’re using wooden or bamboo skewers, place them in a shallow dish filled with water and let them soak for at least 30 minutes. This prevents them from burning to a crisp on the hot grill. Metal skewers do not require this step.
3. Prepare the Glaze:
   • In a medium bowl, whisk together the melted butter (or coconut oil), brown sugar, ground cinnamon, optional nutmeg, optional rum or extract, and the pinch of salt. Stir until the brown sugar is mostly dissolved and the mixture is well combined.
4. Marinate the Pineapple:
   • Add the pineapple chunks to the bowl with the glaze. Gently toss the pineapple to ensure each piece is evenly coated with the sweet and spicy mixture.
   • Let the pineapple marinate for at least 20-30 minutes at room temperature. For a deeper flavor, you can cover and refrigerate for up to 2 hours, but be mindful that pineapple can break down if marinated for too long due to its enzymes.
5. Skewer the Pineapple:
   • Thread the marinated pineapple chunks onto your soaked wooden skewers or metal skewers. Aim for about 4-6 pieces per skewer, depending on their length. Don’t pack them too tightly; a little space allows for more even cooking and caramelization. Reserve any leftover glaze in the bowl for basting.
6. Preheat the Grill:
   • Preheat your outdoor grill to medium-high heat (around 375-450°F or 190-230°C).
   • Clean the grill grates thoroughly with a grill brush. Once clean, lightly oil the grates by wiping them with a paper towel dipped in a high smoke point oil (like canola or vegetable oil) held with tongs. This prevents the pineapple from sticking.
7. Grill the Skewers:
   • Place the pineapple skewers directly on the hot, oiled grill grates.
   • Grill for about 3-5 minutes per side. You’re looking for beautiful grill marks and for the pineapple to become tender and slightly caramelized. The sugars in the glaze will help create this delicious char.
   • During the last few minutes of grilling, you can brush the skewers with any remaining glaze from the marinating bowl for an extra layer of flavor and shine. Be careful, as the sugar can cause flare-ups.
8. Rest and Serve:
   • Once the pineapple skewers are nicely caramelized and tender, carefully remove them from the grill using tongs and place them on a clean platter.
   • Let them rest for a few minutes before serving. They will be very hot!
   • Serve warm as is, or with your favorite accompaniments (see “How to Serve” section below).

Nutrition Facts

• Servings: Approximately 6-8 skewers
• Calories per serving (approximate): 150-200 calories (This can vary based on pineapple size, amount of butter/sugar, and serving size).
• Sugars: High (primarily from pineapple and brown sugar), contributing to the delicious caramelization.
• Vitamin C: Good source, thanks to the fresh pineapple, supporting immune function.
• Fiber: Moderate amount from the pineapple, aiding in digestion.
• Fat: Moderate (from butter/coconut oil), mainly contributing to richness and aiding in browning.

Preparation Time

• Pineapple Chopping & Marinating: Approximately 20-25 minutes for cutting the pineapple and preparing the glaze, plus a minimum of 20-30 minutes marinating time (can extend up to 2 hours if refrigerated).
• Skewering & Grilling: Approximately 10 minutes for skewering and 10-15 minutes for grilling.
• Total Time (excluding extended marination): Roughly 50-60 minutes from start to finish.

How to Serve

Grilled Pineapple Skewers are incredibly versatile and can be dressed up or down. Here are some delicious ways to serve them:

• Classic Dessert Delight:
  • Serve warm, straight off the grill, alongside a generous scoop of vanilla bean ice cream. The contrast of warm, caramelized pineapple and cold, creamy ice cream is heavenly.
  • A dollop of fresh whipped cream (perhaps lightly sweetened or infused with a hint of coconut) adds a light, airy touch.
  • Drizzle with a rich chocolate sauce or a tangy caramel sauce for extra decadence.
  • Sprinkle with toasted coconut flakes for added texture and tropical flavor.
  • A scoop of Greek yogurt or coconut yogurt offers a healthier, tangy counterpoint.
• As a Side Dish or Topping:
  • Serve alongside grilled pork tenderloin, chicken breasts, or shrimp skewers. The sweet and smoky pineapple complements savory grilled meats beautifully.
  • Chop the grilled pineapple (after removing from skewers) and add it to a tropical salsa with red onion, cilantro, jalapeño, and lime juice. Perfect with fish tacos or grilled fish.
  • Incorporate into a vibrant summer salad with mixed greens, avocado, and a light vinaigrette.
  • Use as a topping for pulled pork sandwiches or burgers for a sweet and savory twist.
• Drink Pairings:
  • A light rum punch or a classic Piña Colada enhances the tropical vibes.
  • A crisp, off-dry Riesling or a fruity Rosé wine pairs wonderfully.
  • For non-alcoholic options, try coconut water, sparkling limeade, or a homemade iced tea.
• Presentation Pointers:
  • Arrange the skewers artfully on a platter.
  • Garnish with fresh mint leaves or a sprinkle of lime zest for a pop of color and fresh aroma.
  • For individual servings, place one or two skewers on a small plate with a scoop of ice cream or yogurt.

Additional Tips

1. Choose the Right Pineapple: Opt for a fresh, ripe pineapple. It should have a sweet aroma at its base, a golden-yellow hue (though some green is okay), and its leaves should be green and fresh-looking. It should give slightly when squeezed gently. An underripe pineapple will be too tart and fibrous.
2. Don’t Skip Soaking Wooden Skewers: If using wooden or bamboo skewers, soaking them in water for at least 30 minutes is crucial. This prevents them from catching fire or charring excessively on the hot grill, ensuring your delicious pineapple is the star, not burnt wood.
3. Uniform Pineapple Chunks: Cut your pineapple into relatively uniform pieces, about 1 to 1.5 inches. This ensures even cooking, so some pieces don’t burn while others remain undercooked.
4. Oil Your Grill Grates Well: Even with the butter/oil in the glaze, pineapple has a tendency to stick due to its high sugar content. Clean your grill grates thoroughly, then generously oil them right before placing the skewers on. A paper towel dipped in high smoke point oil and held with tongs works great.
5. Control Your Heat: Medium-high heat is ideal. Too high, and the outside will burn before the inside is tender and caramelized. Too low, and you won’t get those lovely grill marks or the desired caramelization. Keep an eye on them!
6. Experiment with Spices: While cinnamon and nutmeg are classic, feel free to experiment! A pinch of ground ginger, cardamom, or even a tiny dash of cayenne pepper or chili powder in the glaze can add an exciting new dimension of flavor.
7. Don’t Overcrowd the Grill: Give your skewers some space on the grill. Overcrowding lowers the temperature and can lead to steaming rather than grilling, preventing that beautiful char and caramelization. Cook in batches if necessary.
8. Rest Before Serving (Briefly): Like meats, letting the grilled pineapple rest for a couple of minutes after taking it off the grill allows the sugars to set slightly and the intense heat to dissipate a bit, making them easier (and safer) to eat.

FAQ Section

Q1: Can I use canned pineapple for this recipe?
A: Yes, you can use canned pineapple chunks in a pinch, especially if fresh pineapple isn’t available or you’re short on time. Drain them very well and pat them dry with paper towels before marinating. However, fresh pineapple offers a superior texture and a brighter, more complex flavor that truly elevates the dish. Canned pineapple can sometimes be softer and might not hold up as well on the skewers.

Q2: What if I don’t have an outdoor grill? Can I make these indoors?
A: Absolutely! You have a couple of good indoor options:
* Grill Pan: Use a cast-iron grill pan on your stovetop over medium-high heat. You’ll still get those desirable grill marks and caramelization.
* Oven Broiler: Arrange the skewers on a baking sheet lined with foil (for easy cleanup). Place them under a preheated broiler, about 4-6 inches from the heat source. Broil for 3-5 minutes per side, watching carefully as they can burn quickly under the broiler.

Q3: How do I store leftover grilled pineapple skewers?
A: If you have any leftovers (which is rare!), allow them to cool completely. Then, remove the pineapple from the skewers and store it in an airtight container in the refrigerator for up to 2-3 days. They are delicious cold, or you can gently reheat them in a microwave or a pan.

Q4: Can I prepare these skewers ahead of time?
A: You can do some prep work in advance. The pineapple can be cut into chunks a day ahead and stored in an airtight container in the fridge. You can also prepare the glaze and store it separately. Marinate the pineapple for 30 minutes to 2 hours before you plan to grill. It’s best to grill them just before serving for optimal warmth and texture.

Q5: Is this recipe gluten-free and vegan-friendly?
A: Yes, this recipe can easily be both! It is naturally gluten-free. To make it vegan, simply substitute the melted unsalted butter with an equal amount of melted coconut oil or another plant-based butter alternative. All other typical ingredients (pineapple, brown sugar, spices) are vegan.

Q6: What’s the best way to core and cut a fresh pineapple?
A: Start by cutting off the top and bottom. Stand it up and slice off the skin, following the pineapple’s curve. Remove any remaining “eyes” with the tip of your knife or a peeler. Then, you can either slice it into rounds and use a cookie cutter to remove the core from each slice, or quarter the pineapple lengthwise and cut away the tough, fibrous core from each wedge. Then, chop into your desired chunk size.

Q7: My pineapple skewers are sticking to the grill. What am I doing wrong?
A: Sticking is usually due to a few factors:
* Grill not hot enough: Ensure your grill is preheated to medium-high.
* Grates not clean: Old debris can cause sticking. Always brush your grates clean before cooking.
* Grates not oiled: After cleaning and preheating, oil your grates generously.
* Moving them too soon: Let the pineapple develop a bit of a crust and grill marks before trying to turn them. They will often release more easily once properly seared.

Q8: Can I add other fruits to the skewers along with the pineapple?
A: Yes, you can! Peaches, plums, firm bananas, and even strawberries can be grilled. However, different fruits cook at different rates. Softer fruits like strawberries or bananas will cook much faster than pineapple. You might consider making separate skewers for very delicate fruits or adding them towards the end of the pineapple’s grilling time. Ensure all fruit pieces are of a similar size for more even cooking on mixed skewers.

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