Caramelized Grilled Pineapple with Brown Sugar Chili Glaze
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Caramelized Grilled Pineapple with Brown Sugar Chili Glaze
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The BEST Grilled Pineapple smothered with irresistible buttery, tangy Brown Sugar Orange Chili Glaze! This Grilled Pineapple recipe only takes 20 minutes start to finish and is a sweet, tangy, juicy dream! Serve this Grilled Pineapple as an easy appetizer, side or even dessert all summer long! I've included tips on how to choose pineapple, how to cut pineapple, how to grill outdoors and how to grill indoors so you can enjoys this Grilled Pineapple year round!
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Ingredients
- 1 pineapple ripe
Glaze
- 4 tablespoons butter unsalted
- 1/3 cup light brown sugar packed
- 1/2 cup orange juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cloves ground
- 1 tablespoon lime juice depending on how "tangy" you want it/how sweet your pineapple is, or more to taste
Instructions
- Peel pineapple and cut lengthwise into eight wedges; remove core. Line pineapple in a rimmed baking sheet or 9x13 pan. Set aside. *See Notes on detailed instructions on how to peel pineapple.
- Melt butter in a small saucepan over medium heat. Add brown sugar and stir to dissolve. Carefully stir in orange juice (as it will bubble up), followed by chili powder, salt, pepper and cloves. Increase heat and bring to a simmer until the mixture reduces to about 1/2 cup and thickens into a thin syrupy consistency (it will continue to thicken upon standing so don’t thicken too much). Remove from heat and stir in lime juice.
- Let cool a few minutes then pour approximately 2/3 of Glaze over pineapple. Turn to coat. Reserve the remaining Glaze for basting. If your reserved Glaze becomes to thick, stir in a little water and return to heat.
- Grill pineapple over direct medium heat, basting with reserved glaze, turning occasionally, until pieces have golden brown grill marks in places, about 7-10 minutes. Serve with remaining Glaze and additional lime and chili powder if desired.
Notes
- How to Cut a Pineapple into Spears:
- Set pineapple on its side and cut off and discard about 1 inch from the top and bottom.
- Stand the pineapple upright and cut lengthwise to remove and discard the tough, outer peel in strips.
- Go back around the pineapple and cut off any remaining hard bits of peel called “eyes.”
- Cut the pineapple in quarters lengthwise through the core.
- Remove and discard each section of core.
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