Honey Chili Grilled Pineapple Slices

Quick Recipe Version (TL;DR)

• Yield: 4 servings (2 pineapple slices each)
• Prep Time: 10 minutes
• Cook Time: 8–10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 1 medium ripe pineapple, peeled, cored, cut into 8 slices (about 1/2 inch / 1.3 cm thick)
• 1 tbsp neutral oil (for greasing grill or pan)
• 3 tbsp honey
• 1 tbsp unsalted butter, melted
• 1 tbsp fresh lime juice
• 1/2 tsp chili powder
• 1/8 tsp cayenne pepper (optional, for extra heat)
• Pinch fine sea salt
• Flaky sea salt and lime wedges, for serving (optional)

Do This

• 1. Preheat grill or grill pan to medium-high heat (about 425°F / 220°C). Clean and oil the grates or pan lightly.
• 2. Peel, core, and slice pineapple into 8 even rounds, about 1/2 inch (1.3 cm) thick.
• 3. Whisk honey, melted butter, lime juice, chili powder, cayenne (if using), and a pinch of fine salt in a small bowl.
• 4. Pat pineapple dry, then brush both sides lightly with about half of the honey-chili mixture.
• 5. Grill pineapple 3–4 minutes per side, until deep golden with caramelized grill marks, brushing with a little more glaze as it cooks.
• 6. Transfer to a platter, drizzle with remaining honey-chili mixture, sprinkle with flaky sea salt, and serve warm with lime wedges.

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Why You’ll Love This Recipe

• Fast, simple, and impressive: ready in about 20 minutes with just a handful of ingredients.
• Irresistible sweet-heat flavor: juicy pineapple, warm honey, and a subtle chili kick in every bite.
• Versatile: serve as a fun snack, an easy dessert, or a side for grilled meats and tacos.
• Perfect for grilling beginners: forgiving, hard to overcook, and almost impossible not to love.

Grocery List

• Produce: 1 ripe pineapple, 1 lime (plus extra for serving if desired)
• Dairy: Unsalted butter (small amount; optional vanilla ice cream or Greek yogurt for serving)
• Pantry: Honey, chili powder, cayenne pepper (optional), fine sea salt, flaky sea salt, neutral oil (canola, grapeseed, or similar)

Full Ingredients

For the Grilled Pineapple

• 1 medium ripe fresh pineapple (about 2–2.5 lb / 900–1,100 g)
• 1 tbsp neutral oil (for brushing the grill or grill pan)

For the Honey-Chili Glaze

• 3 tbsp honey
• 1 tbsp unsalted butter, melted
• 1 tbsp fresh lime juice (about 1/2 medium lime)
• 1/2 tsp chili powder
• 1/8 tsp cayenne pepper (optional, for extra heat)
• Pinch fine sea salt

For Serving (Optional but Highly Recommended)

• Flaky sea salt, to finish
• Extra lime wedges
• Pinch of additional chili flakes or chili powder for garnish (optional)
• Vanilla ice cream or thick Greek yogurt, for a dessert-style plate (optional)
• Toasted shredded coconut, for sprinkling (optional)

Step-by-Step Instructions

Step 1: Choose and prep the pineapple

Pick a pineapple that smells sweet and fragrant at the base and has a slight give when pressed. Slice off the leafy top and the base so it stands flat on your cutting board. Working your way around the fruit, slice off the peel in vertical strips, following the curve of the pineapple. Use the tip of your knife to remove any remaining “eyes” (the brown spots).

Lay the peeled pineapple on its side and slice it into 8 even rounds, about 1/2 inch (1.3 cm) thick. Use a small round cutter or a paring knife to remove the tough core from the center of each slice, creating neat rings. Pat the slices dry with a paper towel; this helps them caramelize instead of steaming on the grill.

Step 2: Mix the honey-chili glaze

In a small bowl, combine the honey, melted butter, fresh lime juice, chili powder, cayenne pepper (if using), and a pinch of fine sea salt. Whisk until smooth and glossy. Taste a tiny bit: if you want it sweeter, add another 1 teaspoon of honey; for more heat, add a pinch more cayenne.

Set the bowl near your grill with a pastry brush or spoon, because you will use this glaze both for brushing the pineapple as it cooks and for drizzling over the finished slices.

Step 3: Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high heat, aiming for about 400–450°F (200–230°C). If you are using a grill pan on the stove, set it over medium-high heat and let it heat for 3–5 minutes until very hot.

Once hot, lightly oil the grill grates or the grill pan. Fold a paper towel, dip it in the neutral oil, and use tongs to rub it over the grates. This prevents sticking and helps give you clean, defined grill marks.

Step 4: Brush pineapple with glaze

Arrange the pineapple slices in a single layer on a tray or baking sheet. Brush the top side of each slice generously with the honey-chili glaze, using about half of the glaze in total and making sure every slice is coated edge to edge. Leave the remaining glaze in the bowl for basting and finishing.

If any glaze drips onto the tray, feel free to scoop it back onto the pineapple. The more even the coating, the more evenly the slices will caramelize on the grill.

Step 5: Grill the first side until caramelized

Place the pineapple slices, glazed side down, onto the hot grill or grill pan. You should hear a confident sizzle. Grill without moving them for 3–4 minutes, until you see deep golden grill marks and the edges look slightly caramelized.

While the first side cooks, brush the exposed top side of each slice with a bit more glaze. If you like a crosshatch pattern, rotate each slice 90 degrees halfway through the first side’s cooking time and let it sear in place for another 1–2 minutes.

Step 6: Flip and finish grilling

Carefully flip each pineapple slice with tongs. Grill the second side for another 2–3 minutes, until the fruit is tender, glossy, and richly golden with charred edges. The natural sugars in the pineapple and honey will darken quickly, so keep an eye on the slices to avoid burning.

If you like a slightly saucier finish, you can brush on just a touch more glaze during this last minute of cooking. When done, transfer the slices to a serving platter or individual plates.

Step 7: Plate, drizzle, and serve

While the pineapple is still warm, drizzle the remaining honey-chili glaze evenly over the grilled slices. Sprinkle lightly with flaky sea salt to sharpen the flavors, and, if desired, add a tiny pinch of extra chili flakes or chili powder for a more dramatic look and flavor.

Serve immediately with lime wedges on the side for squeezing over the top. For a dessert-style presentation, add a scoop of vanilla ice cream or a dollop of thick Greek yogurt next to each serving, and finish with a little toasted coconut on top of the warm pineapple. Enjoy the sweet-hot, juicy, tropical bite while the slices are still warm and glossy.

Pro Tips

• Use ripe but not mushy pineapple: Overripe fruit can become too soft on the grill; slightly firm, fragrant pineapple holds its shape and caramelizes beautifully.
• Dry the slices first: Patting the pineapple dry before glazing helps the surface brown and prevents it from steaming.
• Watch the heat: Honey burns quickly. If the grill flares or slices darken too fast, move them to a cooler part of the grill or lower the heat slightly.
• Control the spice level: Omit the cayenne for a gentle warmth, or double it for a pronounced, spicy kick that contrasts with the sweetness.
• Serve right away: This dish is at its best hot off the grill, when the pineapple is warm, juicy, and the glaze is still slightly sticky and glossy.

Variations

• Rum-lime twist: Add 1 tbsp dark rum to the honey-chili glaze and simmer it briefly in a small pan for 1–2 minutes to cook off the alcohol before brushing on the pineapple.
• Coconut-lime version: Replace the butter with 1 tbsp coconut oil and sprinkle toasted coconut flakes over the grilled slices for a tropical, dairy-free spin.
• No-grill method: Broil pineapple slices on a foil-lined baking sheet 4–5 inches (10–13 cm) from the broiler, 3–4 minutes per side, brushing with glaze as directed until caramelized and golden.

Storage & Make-Ahead

Grilled pineapple is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a low oven (300°F / 150°C) until warmed through. You can peel, core, and slice the pineapple up to 1 day ahead and keep it covered in the refrigerator. The honey-chili glaze can also be mixed a day in advance and refrigerated; bring it to room temperature or gently warm it so the honey relaxes before brushing onto the fruit.

Nutrition (per serving)

Approximate values per serving (2 slices, without ice cream or yogurt): 160 calories; 3.5 g fat; 33 g carbohydrates; 28 g sugars; 2 g fiber; 1 g protein; 90 mg sodium. These values are estimates and will vary based on the exact size of the pineapple and how much glaze is consumed.