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Tropical Grilled Pineapple Bliss: Juicy, caramelized pineapple with toasted coconut and syrup—naturally sweet for gourmet snacking. Save this idea so you can come back to it later.

Grilled Pineapple With Cinnamon, Maple Glaze, and Toasted Coconut (Caramelized, Juicy & Perfect for Summer Evenings)

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • 1 ripe pineapple
  • 2–3 tablespoons pure maple syrup
  • 1 tablespoon coconut oil or neutral oil (melted)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • Pinch of sea salt
  • 1/3 cup unsweetened shredded or flaked coconut
  • Lime wedges, for serving (optional)
  • Vanilla ice cream or coconut yogurt, for serving (optional)

Instructions
 

  • Prep the grill: Heat your grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
  • Slice the pineapple: Trim the top and bottom, stand it upright, slice off the peel, and remove any eyes. Cut into rings or spears about 3/4 inch thick. Remove the core if using rings.
  • Mix the glaze: In a small bowl, whisk together maple syrup, melted coconut oil, cinnamon, vanilla, and a pinch of salt.
  • Brush generously: Coat both sides of the pineapple pieces with the glaze. Reserve a little for finishing.
  • Toast the coconut: In a dry skillet over medium heat, toast the coconut, stirring frequently, until golden (2–4 minutes). Transfer to a plate to stop the cooking.
  • Grill the pineapple: Place pieces on the hot grill. Cook 3–4 minutes per side, until you see grill marks and light caramelization. Avoid pressing down; you want the juices to stay in.
  • Glaze and finish: During the last 30 seconds, brush with the remaining glaze for extra shine and flavor.
  • Serve: Move to a platter, sprinkle with toasted coconut, and finish with a squeeze of lime if you like. Add ice cream or coconut yogurt for a creamy contrast.