This post may contain affiliate links. Please read our disclosure policy.

Sweet, juicy, caramelized grilled pineapple drizzled with a creamy coconut rum sauce.  Tropical paradise! 

Grilled Pineapple with Coconut Rum Sauce.  Sweet, juicy, caramelized grilled pineapple drizzled with a creamy coconut rum sauce.  Tropical paradise! 


The heat from the grill gives a caramelization to the pineapple that is beyond heavenly. I didn’t add anything to the pineapple either.  It’s just pure pineapple.  I know a lot of recipes say to coat the pineapple in brown sugar and whatever else.  But honestly, just the plain pineapple itself is so good.

How to Grill Pineapple:

  1. Preheat: Heat grill to medium high (between 350-450℉).
  2. Coat the grill grate with oil to help prevent sticking.
  3. Prepare the pineapple: slice as desired. More information on that below. And place on skewers. 
  4. Grill: cook the pineapple for about 7-9 minutes, turning once to ensure grill marks on both sides of pineapple. 

How to cut pineapple:

  1. Start by cutting the top with the leaves off of the pineapple. Then cut the bottom off. Stand the pineapple up and cut the skin off from top to bottom. 
  2. After the skin has been cut off, with the pineapple still standing up, slice the pineapple lengthwise, off-center. This leaves the core connected to the pineapple and you have a large piece that was cut away.
  3. Then continue turning the pineapple and making long lengthwise slices, top to bottom, that cut around the core, until you are left with a square shape in the center that has the core and all of the juicy pineapple has been cut away.
  4. Then slice the pineapple to desired length and width.

Coconut Rum Sauce Breakdown


  • coconut milk– use canned coconut milk, it has less water in it, making for a creamier sauce.
  • cream of coconut– this is a sweetened syrup liquid. Similar to sweetened condensed milk, but made with coconut.
  • coconut rum– can be omitted if needed.
  • Cornstarch– helps to thicken the sauce.
  • Butter-makes the sauce smooth and creamy.


  1. Heat the coconut milk, cream of coconut and coconut rum in a small saucepan. Heat until milk starts to bubble along the edges. 
  2. Whisk in the cornstarch and continue cooking and stirring while the sauce thickens. 
  3. When the sauce is thick and coats the back of a spoon, remove from heat and stir in butter while it melts. 
  4. Let the sauce cool before using.
Grilled Pineapple with Coconut Rum Sauce.  Sweet, juicy, caramelized grilled pineapple drizzled with a creamy coconut rum sauce.  Tropical paradise! 

Pro Tips:

  • 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.

Grilled Pineapple with Coconut Rum Sauce

5 from 9 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4
Author: Serene
Grilled Pineapple with Coconut Rum Sauce.  Sweet, juicy, caramelized grilled pineapple drizzled with a creamy coconut rum sauce.  Tropical paradise!


  • 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


  • Slice the pineapple and place on skewers. (Tip!! Soak the skewers for 30 mins prior to using to prevent them from burning)
  • 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.
  • Remove from heat and stir in the butter until smooth.
  • Let the sauce cool.
  • 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.



Coconut Rum Sauce slightly adapted from Pina Colada Rum Sauce.


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!

Recipe first published August 4, 2017. Updated May 19, 2020 with additional information.

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.

You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  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.