This coconut grilled pineapple turns a simple fruit into a caramelized, tropical side dish or dessert with barely any effort. The natural sugars in the pineapple caramelize over the heat while a light coconut coating adds richness and a hint of toasted nuttiness. It works because the high heat concentrates the fruit’s sweetness and the coconut mixture clings just enough to create a golden, slightly crispy crust.
Ingredients
- 1 ripe pineapple (about 3 lb / 1.4 kg), peeled, cored, and cut into 1-inch thick rings or spears
- 1/2 cup (120 ml) full-fat coconut milk
- 1/4 cup (50 g) brown sugar, packed
- 1/2 cup (40 g) unsweetened shredded coconut (fine or medium)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 tablespoon coconut oil or neutral oil, for brushing the grill
Instructions
- Preheat a grill to medium-high heat (about 400°F / 200°C). If using a grill pan, set it over medium-high heat on the stovetop.
- In a shallow dish, whisk together the coconut milk, brown sugar, cinnamon (if using), and salt until the sugar is mostly dissolved.
- Place the shredded coconut in another shallow dish or on a plate.
- Dip each pineapple ring or spear into the coconut milk mixture, letting any excess drip off. Then press both sides into the shredded coconut, coating evenly. Set aside on a plate.
- Brush the grill grates with coconut oil or neutral oil to prevent sticking.
- Place the coated pineapple on the grill. Cook for 3–4 minutes per side, until grill marks appear and the coconut is golden brown. The pineapple should be heated through but still hold its shape. Do not move it too early or the coating may stick.
- Remove from the grill and serve immediately, warm or at room temperature.
Tips
- Choose the right pineapple: A ripe pineapple should smell sweet at the base, feel heavy for its size, and have a slight give when pressed. Underripe fruit will be tart and won’t caramelize as nicely.
- Don’t skip the oil: Brushing the grill grates with oil is essential. The natural sugars in the pineapple and coconut can stick and burn quickly without it.
- Watch the heat: If the coconut starts to burn before the pineapple is warm, lower the heat or move the pieces to a cooler part of the grill. Every grill runs differently.
- Make it ahead: You can coat the pineapple up to 2 hours in advance and keep it refrigerated. Let it sit at room temperature for 15 minutes before grilling so it cooks evenly.
Serving Suggestions
Serve the grilled pineapple as a side dish with grilled pork chops, chicken, or fish. It also works beautifully as a dessert topped with a scoop of vanilla ice cream or a dollop of whipped cream. For breakfast, chop it up and serve over Greek yogurt or oatmeal. A drizzle of honey or a squeeze of lime right before serving brightens the flavor even more.
Variations
- Spicy kick: Add 1/4 teaspoon of cayenne pepper or a minced fresh chili to the coconut milk mixture for a sweet-heat contrast.
- Citrus twist: Replace half of the coconut milk with fresh orange juice and add a teaspoon of orange zest.
- No grill? Use a cast-iron skillet or grill pan on the stovetop over medium-high heat. You may need to work in batches to avoid overcrowding.
- Almond or oat coating: Swap the shredded coconut for finely chopped almonds or rolled oats for a different texture.
Storage and Reheating
Store leftover grilled pineapple in an airtight container in the refrigerator for up to 3 days. The coconut coating will soften, but the flavor will stay good. To reheat, place the pieces on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 30–60 seconds, though the coating will be less crisp. Avoid freezing, as the texture will become mushy.
Frequently Asked Questions
Can I use canned pineapple? Yes, but drain it well and pat it dry with paper towels. Canned pineapple is usually softer and more watery, so it may not get as caramelized. Reduce the grilling time to 2–3 minutes per side.
Do I need to core the pineapple? Yes, the core is tough and woody. If you’re cutting rings, use a small cookie cutter or knife to remove the core after slicing. For spears, simply cut the core away before slicing into wedges.
Can I make this in the oven? Absolutely. Place the coated pineapple on a parchment-lined baking sheet and broil on high for 4–6 minutes per side, watching closely. Or bake at 425°F (220°C) for 10–15 minutes, flipping halfway, until golden.
Why is my coconut burning? The sugar in the coconut milk and brown sugar caramelizes quickly. If the heat is too high, the coating will burn before the pineapple warms through. Lower the heat and cook for a shorter time per side.
Can I use sweetened shredded coconut? Yes, but reduce the brown sugar to 2 tablespoons to avoid an overly sweet result. The natural sugar in the pineapple plus the sweetened coconut may be enough.
Is this recipe vegan and gluten-free? Yes, as written it is both. Just double-check that your shredded coconut and brown sugar are certified gluten-free if that’s a concern.