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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.
Sweet, Smoky, and Dip-able
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!
How to cut pineapple for Grilling
- Cut off the leafy top and bottom of the pineapple.
- Stand it upright and slice off the skin from top to bottom.
- While it’s still standing, cut off a large slice lengthwise, just off-center, to avoid the core.
- Rotate the pineapple and continue slicing lengthwise around the core.
- Repeat until only the square-shaped core remains.
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
Ingredients
- 1 large pineapple
Coconut Rum Sauce
- 1/2 cup coconut milk
- 1 tbsp cream of coconut
- 2 tbsp coconut rum
- 1½ 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)
- 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.
Notes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Summer Desserts
Recipe first published August 4, 2017. Updated May 19, 2020, and April 30, 2025 with additional information.
Photography by @KJandCompany.co
Thinking of making these for a bbq party and will prep beforehand. Can this sauce be made beforehand and kept in fridge?
Yes you can make it ahead of time and simply whisk it back together before serving.