Fun-Filled Barbecue III: Grilled Pineapple

Grilled pineapple with vanilla ice cream and a citrus glaze

Grilled pineapple with vanilla ice cream and a citrus glaze. Photo courtesy of Evan Dobkins.

I was telling you about the great barbecue we had with friends, and alas, all good things must come to an end.  But before that time came, everyone saved room for some dessert.

Everything coming off of the grill so far had been a success, so it was time to press my luck.  Rather than going with a cake or other baked treat, I decided to finish off the evening by grilling fruit.  In this case, I grilled pineapple slices.  Now, good pineapple starts off wonderfully sweet, and grilling it actually concentrates that sweetness somewhat.  That’s delicious, but it can also become too much of a good thing.  So a trick that you might not think of is to offset the sweetness by grinding just a little bit of fresh black pepper on both sides of the pineapple.  This creates a nice balance for that focused sweetness.

Pineapple grilling

Pineapple slices grilling with a touch of fresh black pepper. Photo courtesy of Evan Dobkins.

The pineapple comes off the grill looking amazing, with intense golds and deep brown grill marks.  But the pineapple wants a little something more to make it special.  A little vanilla ice cream (we used non-dairy ice cream) adds a great temperature contrast.  But what makes this dessert even more special is the great citrus glaze.

Glaze thickening

The citrus glaze simmers to a delicious thickness on the grill’s side burner. Photo courtesy of Evan Dobkins.

The great thing is that this is a super easy desert to make, and it will really turn heads because it looks beautiful and tastes amazing.  In our case, it was a wonderful way to close out the evening with good friends.  We’re already looking forward to the next barbecue!

Paradise Grilled
Serves 4
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Prep Time
10 min
Cook Time
8 min
Prep Time
10 min
Cook Time
8 min
  1. 3/4 cup fresh orange juice
  2. 1 tablespoon honey
  3. 1 tablespoon fresh lime juice
  4. 2 teaspoons cornstarch
  5. 4 slices fresh pineapple, each about ½ inch thick
  6. 1 teaspoon cracked green or black peppercorns
  7. 4 scoops vanilla ice cream
  1. In a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.
  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F). Brush the cooking grates clean.
  3. Season both sides of the pineapple slices with the peppercorns.
  4. Grill the pineapple over indirect medium heat, with the lid closed as much as possible, until well marked, 6 to 8 minutes, turning once.
  5. Remove from the grill and serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.
  1. - Feel free to substitute nondairy ice cream.
  2. - I let the glaze thicken just a bit longer.
Adapted from Weber's Big Book of Grilling™
The Exec's Chef

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