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Grilled pineapple is the ultimate easy summer dessert—sweet, caramelized, and just a little smoky from the grill. Paired with a creamy coconut rum dipping sauce, it’s a quick crowd-pleaser perfect for 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 one day while we had the grill going—it was super easy and honestly way better than I expected. It has now become a summertime favorite!

It’s beyond easy for a fun dessert. Grilling the pineapple gives a smoky, caramelized flavoring that pairs perfectly with the creamy coconut dipping sauce. And of course, the rum is optional!

grilled pineapple dipped in coconut rum sauce.

How to cut pineapple for Grilling

  1. Cut off the leafy top and bottom of the pineapple.
  2. Stand it upright and slice off the skin from top to bottom.
  3. While it’s still standing, cut off a large slice lengthwise, just off-center, to avoid the core.
  4. Rotate the pineapple and continue slicing lengthwise around the core.
  5. Repeat until only the square-shaped core remains.
Grilled pineapple with coconut cream sauce.

Tips for Grilling Pineapple

  • The pineapple is easiest to grill when cut into spears or large rings. Big pieces to give a good surface area for grilling. 
  • If using wooden skewers be sure to soak the skewers in water before using, this prevents them from catching fire. Skewers are not required, but give something to hold while eating the pineapple.

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Grilled Pineapple with Coconut Rum Sauce

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Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4
Author: Serene
Grilled pineapple is the ultimate easy summer dessert—sweet, caramelized, and just a little smoky from the grill. Paired with a creamy coconut rum dipping sauce, it’s a quick crowd-pleaser 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
  • tsp cornstarch
  • 1 tbsp butter

Instructions 

  • Slice the pineapple and place on skewers. (Tip!! Soak the skewers for 30 mins prior to using to prevent them from burning)
    Sliced pineapple on skewers.
  • Prepare the coconut rum sauce by pouring the coconut milk, cream of coconut and coconut rum into a small saucepan. Stir to combine. Stir in the cornstarch. Heat over low/medium heat while stirring until sauce is thickened.
    Coconut cream, milk, and rum in a saucepan to make a sauce.
  • Remove from heat and stir in the butter until smooth. Let the sauce cool.
    Butter added to a creamy coconut sauce.
  • Preheat grill to 350-450℉. Rub cooking oil on grates of the grill to prevent sticking.
  • Grill the pineapple for about 4-6 minutes on each side, until slightly blackened. Serve with cooled coconut rum sauce.

Notes

Make Ahead:
Slice the pineapple and mix the sauce up to 2–3 days in advance. Store the pineapple in an airtight container in the fridge and keep the sauce chilled in a jar.
Hot + Cold Combo:
Grill the pineapple fresh and serve it warm, paired with the cold, creamy coconut sauce. That contrast? So good.
Leftover Love:
Extra grilled pineapple? Yes please. It’s amazing chilled and chopped into yogurt bowls, oatmeal, or fruit salsa the next day.
Kid-Friendly Swap:
Leave out the rum and use coconut or vanilla extract instead for a family-friendly version.
Party Tip:
Thread pineapple chunks onto skewers before grilling for easy serving at BBQs or summer get-togethers. No forks needed!

Nutrition

Serving: 1 | Calories: 235kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 309mg | Fiber: 3g | Sugar: 25g | Vitamin A: 220IU | Vitamin C: 108mg | Calcium: 34mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

More Summer Desserts

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

Photography by @KJandCompany.co


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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22 Comments

  1. Do you have any issues with the sauce getting clumpy from thr cornstach? I have been having that issue

    1. Try mixing the cornstarch with 1 tbsp of the sauce in a small bowl before adding it in, that should help!

  2. Hi! Do you use sweetened or unsweetened coconut milk? There were several choices on the shelf. TIA!

    1. Hi Allyson, you can use unsweetened coconut milk because adding the cream of coconut adds in sweetness.

  3. Is the coconut milk canned coconut milk? And what is cream of coconut? Is it the same as coconut cream also in a can? Or is it something different?

    1. Hi Amy! I do use canned coconut milk. And the cream of coconut is different than coconut cream. They’re usually next to each other in the market, but cream of coconut is a sweetened version. Almost like a condensed milk version of coconut milk.

  4. What is the butter for? It’s in the list of ingredients but it’s never mentioned in the instructions. Thanks!

    1. It can be served as either! The pineapple is naturally sweet so it can definitely serve as a dessert. Or if you want to use it as a side I think it would definitely work.

  5. Any suggestions as to what to do with the rest of the coconut milk and cream of coconut? 1 Tablespoon out of the whole can…then what do you do with the rest? Can you freeze it? Thanks

    1. I believe Keto avoids most fruits due to the carbs, and there is a small amount of sugar in the coconut rum sauce. It depends where you want to use your carb allotment for your day 🙂

    1. I haven’t made it in the oven before. It might be easier to put it in a skillet on the stovetop. This should still give a nice caramelized outside to the pineapple.