[1] Grilled pineapple in an ice cream sundae, with caramel sauce and macadamia nuts for another touch of the tropics (photo: The Nibble).

[2] Pineapple slices on the grill (photos #2, #3, #4 © Hello Fresh).

[3] Start with a ripe pineapple. (Note: Pineapples are typically picked when ripe and don’t ripen further, but smell the pineapple for an aroma).

[4] Why wait for Easter to put pineapple rings on the ham, when you can have them on your ham sandwich anytime (photo: The Nibble).

[5] Add pieces to a chicken salad or green salad, or a grilled or roasted chicken or ham dish like this one (photo © Taste Of Home).

[6] Add a slice of grilled pineapple to a burger, BLT, or other sandwich. Here’s the recipe for the burger (photo © Tesco).

Updated June 2026

Grilled pineapple has so many uses, from salsa, to salads (chicken, crab, green, shrimp) to skewers and the recipes below.

It’s a delicious with breakfast sausages or bacon, at lunch on a burger or sandwich, and as dessert at dinner.

One of our favorites: a pineapple ice cream sundae with a scoop of vanilla atop a grilled pineapple ring, caramel sauce, a bit of whipped cream or mascarpone, and some macadamia or pistachio nuts.

> National Pineapple Day is June 27th.

Below:

> Recipe: grilled pineapple.

> More grilled pineapple recipes.

Elsewhere on The Nibble:

> The history of pineapple.

> The year’s 10+ pineapple holidays.

> The year’s 80+ fruit holidays.

 
 
RECIPE: GRILLED PINEAPPLE

Thanks to Hello Fresh for the inspiration for this recipe, which we adapted and expanded.

Ingredients

 
Marinade For Grilled Pineapple

While this is optional, it really elevates the recipe. The lime juice does real work, helping the flavors penetrate the rings. The rum transforms the flavor into something truly special, deepening the flavor.

 
Garnishes

You can use more than one of these. In fact, we encourage it!

 
Preparation

1. MAKE the marinade. Whisk the ingredients together. Set aide as you slice the pineapple.

2. SLICE the pineapple horizontally on a cutting board, and use a sharp cook’s knife to remove the top by slicing about a quarter-inch below the base of the leaves.

3. STAND it upright and peel skin side by side, slicing down from the open top of the fruit. The sweetest parts are closest to the skin just behind the brown “eyes” you’ll find along the perimeter, so try to keep your slices clean to preserve all that flavor. Once peeled…

4. LAY the pineapple horizontally to chop off the base and cut fruit into rings by slicing straight down width-wise, thickness to taste. The fiber-rich core is edible, but lots of people remove it because it isn’t as flavorful or sweet. Use a small paring knife to cut it out of your rings, if you’d prefer.

5. PLACE the marinade in a large Ziploc-type bag with the pineapple rings. Shake the bag to coat the rings evenly, and pop it in the fridge until ready to grill. Marinate for at least 30 minutes, ideally up to 2 hours, shaking the bag intermittently. Brush any leftover marinade over the slices as they grill.

6. TURN the grill to medium heat. Use tongs to remove the rings from the bag and lay them on the grill, spreading so they don’t slip through the grate. Grill until char marks appear, about 2-3 minutes per side. Garnish and serve.
 
 
13 MORE GRILLED PINEAPPLE RECIPES

Start with a ham, turkey or other sandwich with a slice of grilled pineapple and honey mustard. A slice of grilled pineapple is also great on a burger. Then, move on to these:

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