Fresh Grilled Pineapple
Fresh pineapple is one of my favorite things in the whole entire world. Nothing against pineapple from a can, but it’s just not the same. Where I live, you can really only buy ripe pineapple from the store for a couple of months during the summer, so you better believe I’m taking advantage of it!
Now as good as pineapple is on its own, throw it on the grill, let it cook in its own sweet juices, and that’s about as good as something can taste. Then brush some Cinnamon Brown Sugar Honey Butter on there and your mouth almost explodes from all the delicious flavor!
Versatility of Grilled Pineapple
One of the great things about grilling pineapple is that the beautiful tart taste can be added to a lot of different things. The Cinnamon Butter adds a hint of sweetness and heat. Try adding it to a burger or even a grilled ham sandwich. Chunk it up and stick it on a skewer the next time you’re doing kebabs! Add it to salsa or crush it up and use it as an ice cream topping!
Side note. I went to an ice cream and cookie place in San Diego, and they had an unbelievably delicious pineapple coconut sorbet with cherries. It was absolutely to die for! One of the best sorbets/ice creams I’ve ever had. I could just eat that for my entire lunch every day. Sorry. A tangent. But I was thinking about it.
Still thinking about it.
Barbecue or Cookout?
When you’re going to go cook some meat on the grill, do you call it a barbecue? Or a cookout? I grew up saying cookout. It wasn’t until I came west that I heard people saying they were “going to have a barbecue.” What do you say? Well, I guarantee, once Cinnamon Grilled Pineapple has entered your life, you’ll be saying it a lot more!
If you just can’t get enough pineapple this summer, try our friend Kristin’s Pineapple Cobbler! It’s delicious!
- 1 pineapple, peeled, cored, and cut into spears
- 1/2 cup Cinnamon Brown Sugar Butter
- Heat grill to Medium High Heat
- Cut Pineapple into spears about 1-2 inches thick
- Place spears on grill
- Baste generously with Cinnamon Butter
- Cook 5 minutes
- Flip the spears to the other side and brush with butter again
- Cook 5 minutes or until tender and hot