Grilled Pineapple with Brown Sugar Rum Glaze

Grilled Pineapple with Brown Sugar Rum Glaze: Your New Summer Obsession

Picture this: golden pineapple rings sizzling on a grill, their edges crisping into caramelized perfection while a buttery rum glaze drips into the flames below, sending up whispers of cinnamon and toasted sugar. That’s the magic of this Grilled Pineapple with Brown Sugar Rum Glaze—a dessert that tastes like sunshine, summer nights, and a little bit of mischief.

I first fell in love with this dish years ago on a family trip to Hawaii. We’d just finished a luau feast—kalua pork, poke, taro rolls—the works. As the sun started to dip below the horizon, a local chef fired up a beachside grill, casually tossing pineapple slabs over open flame. I remember the smell before I saw what he was cooking: warm sugar, tropical fruit, and the unmistakable hint of dark rum wafting through the salty air. One bite, and I was hooked. It was like a piña colada kissed by a campfire. I abandoned my towel, approached him like a crazed fan, and begged for the recipe. He laughed, rattled off some basics, and told me, “Keep it simple. Let the pineapple do the talking.”

Years later, I’m still making it—and now, I’m passing this sweet little secret along to you.

That One Time I Set a Pineapple on Fire (And Other Beachside Adventures)

Let me take you back to 2015: Me, 23 years old, fresh out of college and absolutely convinced I could host the ultimate summer BBQ. Armed with enthusiasm, a borrowed grill, and one extremely optimistic shopping list, I set out to recreate that iconic Hawaiian dessert for my cousins. I’d even splurged on a tropical-themed playlist, tiny paper umbrellas, and way too much tiki torch fuel.

My first mistake? Substituting bottom-shelf spiced rum for the dark, rich stuff the Hawaiian chef had mentioned. Second mistake? Pouring the glaze onto the pineapple while it was already on the grill—a classic rookie move. The butter and sugar mixture hit the flames, and before I knew it, we were roasting pineapple flambé-style. My cousin Jamie, dramatic as ever, shrieked, “Smoky tropical disaster, table for four!”

And yet—somehow—it still tasted phenomenal. The glaze caramelized in places and crisped up the edges. The smoky char added depth. And that lingering rum flavor? Pure magic. We scraped the charred bits off the grates and dipped them like they were candy.

The takeaway? Even your “failures” with this recipe are often delicious. So go ahead—make mistakes, laugh about them, and embrace the grill gods’ unpredictable blessings.

What You’ll Need (+ Clever Swaps!)

Let’s talk ingredients. The beauty of this Grilled Pineapple with Brown Sugar Rum Glaze recipe is how simple it is—just a handful of pantry staples and a ripe pineapple. But for the curious or the creative, I’ve got some fun swaps and upgrades too.

Basic Ingredients:

• 1 fresh pineapple – Trust me: skip the pre-cut stuff. Whole pineapples are cheaper, fresher, and way more flavorful. Look for golden skin, a fragrant aroma at the base, and leaves that pluck easily.

• 2 tbsp butter – Salted butter gives a nice balance of sweet and savory. If you’re going dairy-free or vegan, coconut oil adds a subtle tropical vibe.

• 1/4 cup brown sugar – Dark brown sugar = deeper, almost smoky molasses notes. Want to experiment? Coconut sugar or maple syrup can work well too.

• 2 tbsp dark rum – Think Myers’s, Kraken, or even Goslings. For a booze-free version, try orange juice with 1/2 tsp vanilla extract.

• 1/2 tsp cinnamon – It adds warmth and spice. Feeling adventurous? A pinch of cayenne gives a nice heat kick.

• Pinch of salt – Essential for balance. A final sprinkle of flaky sea salt right before serving? Chef’s kiss.

Let’s Get Grilling: Step-by-Step (With Pro Tricks!)

Step 1: Fire It Up

Preheat your grill to medium-high (around 400°F). If you’re using charcoal, wait for the flames to die down and the coals to be ashy white. That’s your sweet spot.

Pro Tip: If your grill tends to run hot, err on the side of caution. Sugar burns quickly, and you want caramelization, not carbon.

Step 2: Make the Magic Glaze

In a small saucepan, melt your butter over medium heat. Add brown sugar, rum, cinnamon, and salt. Whisk everything together and bring it to a bubble. After 1-2 minutes, you’ll have a glossy, boozy syrup.

Warning: DO NOT walk away from the stove. This glaze can go from perfect to burnt in seconds.

Once it’s bubbling and smooth, remove from heat and let it thicken slightly while you prep your pineapple.

Step 3: Slice + Prep the Pineapple

Cut off the top and bottom, stand it upright, and carefully slice away the skin. Use a small paring knife to remove any “eyes” (those tough brown spots). Slice into ½-inch rings or thick spears—your choice. Blot the pieces dry with paper towels; this step is crucial to help the glaze adhere.

Brush both sides generously with your warm glaze. Don’t be shy—it’s okay if it drips!

Step 4: Grill Time

Place the pineapple directly on the grates. Grill for 2–3 minutes per side, basting with additional glaze as you go. Watch for deep grill marks and curling edges—that’s your sign they’re done.

If you experience flare-ups, move the slices to a cooler zone. Remember: caramelization is good, but incineration is not the goal.

Serving Ideas: How to Make It Fancy

Sure, you can devour this right off the grill with your fingers (guilty). But if you’re serving guests—or just want to elevate your weeknight dinner—here are some ways to dress it up:

• Classic Dessert: Slide a hot pineapple ring over a scoop of vanilla bean ice cream. The contrast of warm and cold is sublime.

• Tropical Parfait: Layer grilled pineapple with Greek yogurt, granola, and a drizzle of leftover glaze.

• Upscale Brunch: Serve spears alongside French toast, pancakes, or waffles with toasted coconut on top.

• Cocktail Garnish: A chunk of grilled pineapple in a rum punch or mojito? Yes please.

• Savory Pairing: Surprisingly great next to grilled meats like jerk chicken or pork chops.

5 Fun Twists to Shake Things Up

Once you’ve mastered the classic version, don’t stop there! Here are five flavor-packed variations of this Grilled Pineapple with Brown Sugar Rum Glaze recipe:

1. Spicy Paradise: Add 1/4 tsp chili powder or cayenne to the glaze for heat lovers.

2. Tropical Kebabs: Alternate pineapple chunks with shrimp, chicken, or halloumi cheese on skewers.

3. Bourbon Bliss: Swap rum for bourbon and toss in orange zest for a smoky citrus profile.

4. Vegan Vibes: Use coconut oil instead of butter and serve with coconut whipped cream or dairy-free ice cream.

5. Breakfast Mode: Dice leftovers and spoon over oatmeal, pancakes, or smoothie bowls.

Chef’s Confessions & Lessons Learned

Here are a few honest takeaways after years of tweaking this recipe:

• Mid-shelf alcohol is just fine. That $100 aged rum? Totally overkill. Save it for sipping neat.

• Underripe pineapple holds up better. A super-ripe fruit can get mushy on the grill. Look for one that’s fragrant but still slightly firm.

• Always make extra. Grilled pineapple tends to vanish mysteriously—possibly into your own mouth before guests arrive.

• Finish with acid. A final squeeze of lime or a dash of lemon zest helps balance the sweetness and elevates every bite.

• Oil the grates. A quick swipe with a paper towel dipped in oil keeps the pineapple from sticking.

Burning Questions (Pun Intended)

Q: My pineapple sticks to the grill! Help!
A: Oil the grates first, or use a grill mat. Also, make sure the grill is hot enough—this sears the fruit and helps prevent sticking.

Q: Can I make this without alcohol?
A: Absolutely! Use orange juice, apple cider, or even pineapple juice. For depth, add 1/2 tsp vanilla extract or a dash of almond extract.

Q: Can I use canned pineapple?
A: You can, but it won’t be the same. Fresh pineapple has more structure and sugar content, which caramelizes better. If using canned, opt for rings packed in juice (not syrup) and pat them very dry.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet, microwave, or eat cold—it’s delicious tossed into salads, folded into tacos, or added to rice bowls.

Nutrition & Prep Quick Facts

• Serves: 4

• Prep Time: 10 minutes

• Cook Time: 6 minutes

• Calories: ~150 per serving

• Protein: 1g

• Fat: 5g

• Carbs: 28g

Final Thoughts: Why You’ll Come Back to This Recipe All Summer Long

This Grilled Pineapple with Brown Sugar Rum Glaze recipe has become my warm-weather go-to. It’s fast, wildly flavorful, and endlessly adaptable. Whether I’m throwing it on the grill for a backyard gathering or sneaking a slice at midnight (guilty again), it never disappoints.

And beyond the taste, it brings back all those sensory memories: the sound of waves crashing, laughter under string lights, and that one cousin who always “accidentally” drops a piece just to grab another.

So go ahead—grab a pineapple, fire up the grill, and make a little summer magic of your own.

Happy grilling, and may your pineapples be ever flame-kissed.