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Grilled Pineapple with Coconut Rum Glaze

Grilled pineapple is the perfect easy summer dessert—sweet, caramelized, and lightly smoky from the grill. Served with a creamy coconut-rum dipping sauce, it’s an effortless crowd-pleaser for backyard cookouts and warm evenings.

Grilled pineapple served with a coconut rum sauce.

Sweet, Smoky, and Dip-able

Author sitting at table smiling

I made this on a whim while the grill was hot—and it turned out better than I expected. It’s become a summertime favorite for its simplicity and flavor.

Grilling brings out a smoky, caramelized sweetness in the pineapple that pairs beautifully with the silky coconut sauce. The rum adds warmth, but you can skip it for a non-alcoholic version.

grilled pineapple dipped in coconut rum sauce.
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How to cut pineapple for Grilling

Pineapple with top cut off.
Cut the top off
Pineapple with skin cut off.
Remove the skin
Pineapple being sliced to remove the core.
Cut around the center
  1. Slice off the leafy top and the bottom so the pineapple stands flat.
  2. Stand it upright and cut the skin away from top to bottom.
  3. Cut large lengthwise slices just off-center to avoid the core.
  4. Rotate and continue slicing around the core until you’ve removed the tough center.
  5. Trim any remaining core pieces so you’re left with juicy, grill-ready chunks or spears.
Grilled pineapple with coconut cream sauce.

Tips for Grilling Pineapple

  • Cut pineapple into spears or large rings so you get good surface area and caramelization.
  • If you use wooden skewers, soak them in water for at least 30 minutes so they won’t burn. Skewers are optional but make the pineapple easy to serve and eat.

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Grilled Pineapple with Coconut Rum Sauce

Grilled pineapple is an easy summer dessert—sweet, caramelized, and slightly smoky. Paired with a creamy coconut rum sauce, it’s perfect for cookouts and warm evenings.
Grilled pineapple served with a coconut rum sauce.

Ingredients

  • 1 large pineapple

Coconut Rum Sauce

  • 1/2 cup coconut milk
  • 1 tbsp cream of coconut
  • 2 tbsp coconut rum (optional)
  • 1½ tsp cornstarch
  • 1 tbsp butter

Instructions

  • Slice the pineapple into spears or large rings and thread onto skewers if desired. Tip: soak wooden skewers for 30 minutes to prevent burning.
    Sliced pineapple on skewers.
  • Make the sauce: combine coconut milk, cream of coconut and coconut rum in a small saucepan. Stir in the cornstarch until smooth.
    Coconut cream, milk, and rum in a saucepan to make a sauce.
  • Heat over low–medium, stirring constantly, until the sauce thickens. Remove from heat and stir in the butter until smooth. Let cool.
    Butter added to a creamy coconut sauce.
  • Preheat the grill to 350–450°F (175–230°C). Oil the grates lightly to prevent sticking.
  • Grill pineapple 4–6 minutes per side, until lightly charred and caramelized. Serve warm with the cooled coconut rum sauce.
    Grilled pineapple on a plate.

Notes

Make Ahead: Slice the pineapple and prepare the sauce up to 2–3 days in advance. Store pineapple in an airtight container and keep the sauce chilled.

Hot + Cold Combo: Serve the pineapple warm from the grill with the cold, creamy sauce for a delightful contrast.

Leftovers: Chopped grilled pineapple is excellent in yogurt, oatmeal, or fruit salsa the next day.

Kid-Friendly Swap: Omit the rum and use a splash of coconut or vanilla extract for a family-friendly version.

Party Tip: Thread pineapple chunks onto skewers before grilling for easy serving at BBQs and gatherings.

Nutrition

Serving: 1
| Calories: 235kcal
| Carbohydrates: 34g
| Protein: 2g
| Fat: 10g

Nutrition information is automatically calculated and should be used as an approximation.


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Recipe first published August 4, 2017. Updated May 19, 2020, and April 30, 2025 with additional information.

Photography by @KJandCompany.co