Step 1 - Selecting the Right Pineapple
A ripe pineapple is specifically important for this recipe because the fruit's natural sugar content determines how well it caramelizes. Indicators of a ripe pineapple:
The smell test- The base of a ripe pineapple smells sweet and tropical. No smell usually indicates under-ripeness.
The color- A yellow-orange base (not entirely green) indicates ripeness.
Gentle give- The pineapple should yield very slightly when pressed hard as a rock usually means underripe.
Step 2 - Removing the Skin
Slice off the top and bottom of the pineapple. Stand it upright on the cut bottom. Slice the skin off from top to bottom following the fruit's curve, removing the skin and most of the eyes in strips. Use a small paring knife to remove any remaining eyes.
Step 3 - Coring and Slicing Into Rings
Slice the peeled pineapple crosswise into rings approximately ½ to ¾ inch thick. Use a small round cookie cutter, pineapple corer, or paring knife to remove the fibrous core from each ring's center.
The thickness matters- Too thin (¼ inch) and the rings become flimsy and break apart when flipped. Too thick (1 inch+) and the interior doesn't heat through properly in the 3-minutes-per-side grilling time. The ½ to ¾ inch range produces rings that hold their shape, develop grill marks, and warm through completely.
How many rings does one pineapple produce? A medium pineapple produces approximately 8-10 rings at ½ inch thickness enough for 2-3 per person for 4 servings.
Step-by-Step Instructions For
Step 1- Preheat the Grill
Preheat your grill to medium heat (approximately 350-400°F). Allow 10 minutes for a gas grill, 15-20 minutes for charcoal to reach proper temperature. An indoor grill pan needs 3-4 minutes over medium-high heat.
Testing medium heat- Hold your hand palm-down about 6 inches above the grill surface. You should be able to hold it there for 4-5 seconds before it becomes uncomfortable this indicates medium heat. Fewer seconds = too hot; more seconds = too cool.
Step 2 - Make the Glaze
In a small bowl, whisk together the melted vegan butter, lime juice, brown sugar, chili powder, cinnamon, and salt until the sugar is mostly dissolved and the mixture is uniform.
The glaze should be thick enough to coat a brush but thin enough to spread easily a consistency similar to a thin barbecue sauce. If your vegan butter was very hot when added, the sugar dissolves more completely.
Reserve about ⅓ of the glaze after initial brushing to use as a finishing glaze after grilling this final application adds fresh, uncooked glaze flavor on top of the caramelized layer from grilling.
Step 3 - Brush the Pineapple
Brush the glaze generously over both sides of each pineapple ring. Don't be shy with the first application the glaze needs enough coverage to caramelize properly on the grill surface.
Step 4 - Grill
Place the glazed pineapple rings on the preheated grill. Grill for 3 minutes on the first side resist the urge to move them or check for char marks before the 3-minute mark. Undisturbed contact with the hot grill surface is what creates proper grill marks and caramelization.
At 3 minutes, use tongs to flip each ring. Grill for 3 more minutes on the second side. The finished pineapple should have visible golden-brown grill marks, slightly softened flesh, and the glaze should look lacquered and caramelized.
Step 5 - Final Glaze and Serve
Remove the pineapple from the grill. Immediately brush with the reserved glaze the heat from the just-grilled pineapple melts the fresh glaze into a shiny, flavorful coating.
Serve immediately - grilled pineapple is at its peak for about 10-15 minutes after coming off the grill. The temperature, caramelized texture, and fresh glaze all diminish quickly.
