Flavorful Grilled Pineapple Recipe with Cinnamon Sugar and Rum Easy and Perfect for Summer

“Hey, you’ve got to try this,” my friend said, sliding a plate across the picnic table during a surprisingly breezy summer afternoon. The sun was just right—warm but not oppressive—and the faint scent of charcoal hung in the air. I eyed the golden slices of pineapple, their edges caramelized and dusted with cinnamon sugar, a subtle rum glaze glistening on top. Honestly, I wasn’t expecting much. Grilled fruit? It sounded like a last-minute whim, something to fill a gap when dessert plans fell through.

But one bite changed everything. The pineapple was juicy with a smoky sweetness that teased the tongue, while the cinnamon and rum added a cozy warmth, like a little tropical hug. That unexpected hit of flavor stuck with me, and before I knew it, I was making this flavorful grilled pineapple with cinnamon sugar and rum over and over—sometimes twice in one week. It’s funny how the simplest things, like a quick grill session and a handful of spices, can turn humble fruit into a crowd-stopping treat.

There’s something about the way the grill’s heat caramelizes the sugars, making the pineapple sing with flavor, that feels like a little celebration in every bite. This recipe isn’t just about dessert; it’s that effortless moment when summer tastes just right, and you find yourself slowing down to savor something unexpectedly wonderful. It’s the kind of recipe that sneaks into your warm-weather repertoire and never really leaves.

Why You’ll Love This Recipe

This flavorful grilled pineapple with cinnamon sugar and rum recipe is one of those culinary gems you come back to again and again. Having tested this recipe countless times, I can say without hesitation it ticks all the boxes for a perfect summer treat. Here’s why it stands apart:

• Quick & Easy: You can have this ready in under 15 minutes—perfect for those spontaneous backyard hangouts or when you need a fast, impressive dessert.
• Simple Ingredients: Nothing fancy here—just fresh pineapple, cinnamon sugar, and a splash of rum. Most of us already have these staples on hand, so no last-minute grocery adventures.
• Ideal for Summer: The smoky, sweet flavors are perfectly suited for warm weather and pair beautifully with other summer dishes.
• Crowd-Pleaser: I’ve served this at everything from casual barbecues to brunches, and it always disappears quickly. Kids and adults alike can’t get enough.
• Unbelievably Delicious: The combination of caramelized pineapple, the warmth of cinnamon sugar, and the subtle kick from rum makes every bite a little celebration.

This isn’t just another grilled fruit recipe either. The trick lies in how the cinnamon sugar melds with the caramelization, creating a crunchy, sweet crust that contrasts wonderfully with the juicy pineapple flesh. Adding rum is the secret sauce—just enough to add depth and a hint of boozy warmth, without overpowering the natural sweetness. I’ve even brought this to brunch alongside fluffy pancakes (like the lemon ricotta pancakes with blueberry compote), and it’s an unexpected pairing that gets rave reviews.

In short, this recipe is the kind that turns ordinary moments into memorable ones—whether you’re impressing guests or just treating yourself.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without fuss. The ingredients are mostly pantry staples, making it easy to whip up anytime summer hits its stride.

• Fresh Pineapple: About 1 medium pineapple, peeled, cored, and sliced into 1/2-inch thick rings or wedges. Fresh is best for juiciness and flavor.
• Cinnamon Sugar: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon. This blend creates that irresistible sweet-spicy crust.
• Dark Rum: 2 tablespoons. I prefer using a rich dark rum like Bacardi Black for its deeper flavor notes. It adds warmth and complexity.
• Unsalted Butter: 2 tablespoons, melted. Butter helps the sugar caramelize evenly and adds richness.
• Lime Juice: 1 tablespoon freshly squeezed. The acidity balances the sweetness and brightens the flavors.
• Optional: A pinch of sea salt to enhance all the flavors.

If fresh pineapple isn’t available, you can use frozen, but thaw it fully and pat dry to avoid sogginess. For a non-alcoholic version, swap the rum with pineapple juice or orange juice—though I do recommend trying it with rum at least once for that extra layer of flavor.

Equipment Needed

• Grill or Grill Pan: A charcoal or gas grill works best for that authentic smoky flavor, but a sturdy cast iron grill pan on the stovetop is a great alternative if you don’t have outdoor space.
• Basting Brush: For evenly applying the melted butter and rum mixture on the pineapple slices.
• Mixing Bowl: To combine the cinnamon sugar and to toss the pineapple slices.
• Tongs: Essential for flipping the pineapple without it breaking apart.
• Sharp Knife: For slicing the pineapple cleanly and safely.

In my experience, a well-seasoned cast iron grill pan gives excellent grill marks and even heat distribution if you’re cooking indoors. If you’re using a charcoal grill, make sure the coals are spread evenly and the grill grates are clean and lightly oiled to prevent sticking. For budget-friendly options, a stovetop grill pan from Lodge or a similar brand works wonders and lasts forever with proper care.

Preparation Method

1. Prepare the Pineapple: Start by peeling and coring your fresh pineapple. I like to cut it into 1/2-inch thick rings or wedges—thick enough to hold up on the grill but thin enough to cook through quickly. This step should take about 10 minutes.
2. Mix Cinnamon Sugar: In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Stir well so the mixture is uniform. This will be your sweet-spicy crust.
3. Make the Basting Mix: Melt 2 tablespoons of unsalted butter in a microwave-safe bowl or on the stove. Add 2 tablespoons of dark rum and 1 tablespoon fresh lime juice. Whisk to combine the ingredients. This fragrant mixture will keep the pineapple moist and add richness.
4. Coat the Pineapple: Using a basting brush, lightly coat each pineapple slice with the butter-rum mixture. Then sprinkle cinnamon sugar generously on both sides. For best results, let the slices rest for 5 minutes to absorb the flavors.
5. Preheat the Grill: Get your grill or grill pan hot—medium-high heat is perfect. You want the surface hot enough to caramelize sugars but not so hot that the pineapple burns before cooking through.
6. Grill the Pineapple: Place the pineapple slices on the grill. Cook for about 3-4 minutes on each side, basting once more with the rum butter mix halfway through. Look for golden grill marks and a caramelized crust—if you smell a smoky sweetness, you’re on the right track.
7. Check Doneness: The pineapple should be tender but not mushy. If it feels too firm, give it an extra minute per side. Avoid overcooking to prevent bitterness.
8. Serve Warm: Remove from the grill and let the slices rest for a minute. Optionally, sprinkle a tiny pinch of sea salt to brighten all the flavors.

Pro tip: If the sugar starts to burn, lower the heat slightly or move the pineapple to a cooler spot on the grill. I once got impatient and lost a batch to blackened edges—lesson learned! Also, brushing the pineapple with the rum butter right before grilling creates a fantastic sizzle and aroma that fills the air.

Cooking Tips & Techniques

Grilling pineapple might seem straightforward, but a few tricks make all the difference. First, don’t skip the butter-rum baste—it’s key to that luscious, caramelized finish. The fat in the butter helps the sugar brown evenly, while the rum adds a subtle complexity you won’t find in plain grilled fruit.

One common mistake is grilling over too high heat, which can scorch the sugar and leave the pineapple bitter. Medium-high heat strikes the perfect balance for caramelization without burning. Also, be sure your grill grates are clean and lightly oiled; pineapple’s natural sugars will stick otherwise.

When turning the pineapple, use tongs gently so the slices keep their shape. I’ve lost a few wedges when flipping with a spatula, especially if they’re on the thinner side.

Timing is everything here—grill just long enough for the fruit to soften and sugars to caramelize. If you’re grilling other dishes simultaneously, keep an eye on these slices; they can go from perfect to overdone in seconds.

Lastly, layering flavors is fun—try adding a sprinkle of chili powder for a smoky heat twist or a drizzle of honey right before serving for extra sweetness. I once paired this with a fresh strawberry pie for a summer get-together, and the crowd went wild.

Variations & Adaptations

If you want to mix things up, this recipe is super flexible. Here are a few ideas to tailor it to your tastes or dietary needs:

• Spice It Up: Add a pinch of cayenne pepper to the cinnamon sugar for a spicy kick that contrasts beautifully with the sweetness.
• Non-Alcoholic Version: Replace the rum with pineapple juice or orange juice for a kid-friendly or alcohol-free option without sacrificing moisture and flavor.
• Different Sweeteners: Swap granulated sugar for coconut sugar or brown sugar to add a deeper, caramel-like flavor.
• Grill Alternatives: If you don’t have a grill or grill pan, roast the pineapple slices under your oven’s broiler on a lined baking sheet. Watch carefully—they’ll caramelize quickly.
• Personal Twist: I once tossed grilled pineapple cubes with fresh mint and a splash of lime after grilling, turning it into a refreshing salsa for grilled chicken or fish.

For those avoiding sugar, a sprinkle of cinnamon alone still tastes great, though a little less crunchy. And if you’re craving a tropical flair, adding toasted coconut flakes as a garnish is a winner every time.

Serving & Storage Suggestions

Serve your grilled pineapple warm or at room temperature for the best experience. The caramelized edges will be at their peak flavor and texture right off the grill. It also pairs beautifully with creamy vanilla ice cream or a dollop of Greek yogurt to balance the sweetness.

This treat makes a fantastic side or dessert for summer gatherings—think alongside grilled meats or as a fruity component at brunch, perhaps with a mimosa bar featuring fresh fruit garnishes.

To store leftovers, place the grilled pineapple slices in an airtight container and refrigerate for up to 3 days. When reheating, warm them gently in a skillet over low heat or briefly microwave to avoid drying out. Flavors actually deepen slightly after resting overnight, making it a surprisingly great make-ahead dessert.

Nutritional Information & Benefits

A serving of this grilled pineapple is roughly 100–120 calories, depending on portion size and sugar used. Pineapple itself is rich in vitamin C and manganese, which support immune health and metabolism. Cinnamon is known for its antioxidant properties and may help regulate blood sugar.

While the sugar and rum add sweetness and flavor, the portions are modest, making this recipe an enjoyable indulgence rather than a heavy dessert. It’s naturally gluten-free and can be adapted for vegan diets by swapping butter for a plant-based alternative.

From my perspective, it’s a balanced way to enjoy a sweet treat that feels fresh and light, especially compared to heavier desserts like cakes or pies.

Conclusion

This flavorful grilled pineapple with cinnamon sugar and rum recipe has earned a permanent spot in my summer repertoire for good reason. It’s simple, quick, and delivers that perfect blend of smoky, sweet, and warm flavors that make you pause and savor the moment. Whether you’re winding down after a long day or hosting an impromptu gathering, it brings a little magic without fuss.

Feel free to tweak the spices, try different sweeteners, or pair it with your favorite brunch or dessert dishes. I personally love how it brightens up gatherings and turns casual meals into something memorable. If you’ve enjoyed other recipes like the rose-shaped apple tarts, this grilled pineapple will surprise you with its effortless charm.

Give it a try, and I’d love to hear how you make it your own!

FAQs

Can I use canned pineapple for this recipe?

Canned pineapple is generally too soft and watery for grilling. Fresh pineapple gives the best texture and flavor, but if you only have canned, drain it well and pat dry before grilling to reduce sogginess.

How do I prevent the pineapple from sticking to the grill?

Make sure your grill grates are clean and preheated. Lightly oil the grates or brush the pineapple slices with melted butter before grilling to help prevent sticking.

Can I prepare the pineapple ahead of time?

Yes! You can slice and coat the pineapple with cinnamon sugar and butter-rum mixture a few hours ahead. Keep it covered in the fridge and grill just before serving for best results.

Is there a non-alcoholic alternative to rum?

Absolutely. Substitute rum with pineapple juice, orange juice, or a splash of vanilla extract for a similar sweetness without alcohol.

What can I serve alongside grilled pineapple?

Grilled pineapple pairs wonderfully with vanilla ice cream, Greek yogurt, or as a fresh side for grilled meats like chicken or pork. It also complements brunch spreads featuring dishes like quiche lorraine perfectly.

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