This Brazilian churrasco-style pineapple is cut into wedges, coated with cinnamon sugar, and grilled until juicy with lightly charred, caramelized edges. It takes just a few ingredients, and the contrast between warm fruit, smoky grill flavor, and a squeeze of lime makes it an easy dessert or barbecue side.
Ingredients
- 1 whole ripe pineapple, about 3 lb (1.4 kg) before trimming
- 2 tbsp packed light brown sugar (25 g)
- 1 tsp ground cinnamon (2.6 g)
- 1/8 tsp fine salt (about 0.7 g)
- 1 tbsp neutral oil, such as avocado or canola oil (15 ml), plus a little more for the grill grates if needed
- 1 medium lime, cut into wedges (about 2 oz / 55 g), for serving
Instructions
- Prepare the pineapple. Cut off the crown and base, then stand the fruit upright on a cutting board. Slice away the skin in strips, removing any remaining brown eyes with the tip of a small knife. Cut the pineapple lengthwise into quarters, remove the tough core from each quarter, and cut each quarter lengthwise again to make 8 long wedges. This takes about 8 minutes. If the pineapple is especially large, cut each wedge in half crosswise so the pieces are easy to handle.
- Mix the coating. In a small bowl, stir together the brown sugar, cinnamon, and salt until no clumps of sugar remain. The small amount of salt rounds out the sweetness; it should not make the fruit taste salty.
- Heat the grill and prepare the fruit. Preheat a gas or charcoal grill to medium-high, about 375–400°F (190–205°C), for 10 minutes. If using charcoal, leave a cooler area on one side so you can move the fruit if the sugar darkens too quickly. Thread the pineapple wedges lengthwise onto metal skewers, or leave them unskewered if they are broad enough to turn easily. Brush them lightly with the oil, then sprinkle and press the cinnamon-sugar mixture over all sides. Allow about 5 minutes for this step.
- Grill until caramelized. Set the pineapple over the heat and grill for 12–15 minutes, turning every 2–3 minutes so the wedges brown on several sides. Look for glossy fruit, distinct grill marks, and a few dark caramelized spots; the wedges should be tender but still hold their shape. If the sugar starts to smoke heavily or blacken before the fruit is hot, move the wedges to the cooler side and finish cooking there. Total grill time varies with the fruit’s size and the heat of the grill.
- Finish and serve. Transfer the wedges to a platter and let them rest for 2 minutes so the hot sugar coating settles. Serve warm with lime wedges for squeezing over the top. Remove the skewers before serving if you used them.
Tips
- Choose a ripe but firm pineapple. A ripe fruit smells sweet near its base and gives slightly when pressed, but it should not be soft or leaking. Very ripe pineapple can become fragile on the grill; if that is what you have, cut it into wider wedges and turn them gently with a broad spatula.
- Keep the sugar from scorching. Medium-high heat gives the fruit time to warm through while the coating caramelizes. Grill temperatures and hot spots differ, so use the cooler zone as needed rather than waiting for the sugar to turn black. A little browning is welcome; a bitter, acrid smell means the wedges need to move off the hottest area.
- Adjust the sweetness to the fruit. If your pineapple is exceptionally sweet, reduce the brown sugar to 1 tablespoon (12 g). If it is tart, keep the full amount and serve extra lime on the side rather than adding a lot more sugar, which can burn before the fruit softens.
- Use metal skewers for the simplest prep. They do not need soaking and make the wedges easy to turn. If using wooden skewers, choose sturdy ones and soak them in water for at least 30 minutes before threading; include that soaking time in your schedule. The recipe’s stated timing assumes metal skewers or no skewers.
Serving Suggestions
Serve the pineapple soon after grilling, while its edges are warm and sticky. Lime juice adds a bright, tart contrast to the cinnamon and caramelized sugar. For a straightforward dessert, offer one or two wedges per person with a spoon, or cut the wedges into bite-size pieces and serve them in small bowls so the juices can be gathered at the bottom.
It also fits naturally into a churrasco-inspired meal. Put it on the table alongside grilled vegetables, rice, beans, or other grilled foods, and let it work as a sweet counterpoint to savory flavors. If serving it as a side rather than dessert, make the sugar coating light and provide lime at the table so guests can choose how much acidity they want.
For a more composed dessert, pair a warm wedge with a small scoop of vanilla ice cream or plain Greek-style yogurt. Add the fruit only when ready to eat so its heat does not melt the ice cream too quickly. A pinch of extra cinnamon or a few toasted coconut flakes can be added at the table, but the pineapple is flavorful enough to serve without extra toppings.
Variations
Make it without a grill. Arrange the coated wedges on a foil-lined rimmed baking sheet and roast at 425°F (220°C) for about 20–25 minutes, turning once halfway through. The fruit will soften and brown, but it will not have the same smoky flavor or distinct grill marks. Watch closely near the end because sugar can darken quickly under high heat.
Use white sugar. Replace the brown sugar with 2 tablespoons (25 g) granulated sugar. Brown sugar brings a mild molasses note and tends to make the coating taste deeper; white sugar gives a cleaner, more direct sweetness. Either works, but keep the quantity modest so the coating does not overwhelm the fruit.
Add a little heat. Stir a small pinch of cayenne pepper or finely ground chile into the cinnamon-sugar mixture. Start with 1/8 teaspoon (about 0.3 g) for the whole pineapple, then increase it next time if you prefer a stronger kick. The warmth should complement the sweetness, not cover up the pineapple flavor.
Try another warm spice. Add a pinch of ground ginger or freshly grated nutmeg to the cinnamon. Keep cinnamon as the main flavor if you want the familiar churrasco-style profile. These small additions are variations rather than required ingredients, and spice blends with a lot of clove can quickly dominate the fruit.
Use a grill basket for smaller pieces. Cut the pineapple into thick chunks instead of wedges, toss them with the oil and cinnamon-sugar mixture, and cook them in a well-oiled grill basket. Turn or shake the basket regularly and start checking after about 8 minutes. Small pieces cook faster and are more likely to soften, so remove them as soon as they are browned and hot.
Storage and Reheating
Grilled pineapple is best on the day it is made, when the edges still have some caramelized texture. Let leftovers cool, then refrigerate them in a covered, shallow container within 2 hours of grilling. They keep for 3–4 days in the refrigerator. Store the lime separately and add it when serving, rather than squeezing it over all the fruit before storage.
To serve leftovers cold, cut the wedges into pieces and add them to yogurt, oatmeal, or a fruit bowl. For warm leftovers, heat only the amount you plan to eat in a skillet over medium-low heat, turning once, or microwave it in short intervals until hot. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer if checking the temperature. Reheating softens the fruit and will not restore the original crisp caramelized edges.
Freezing is possible, although thawed pineapple will be softer and release more juice. Freeze cooled pieces in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator and use in smoothies, yogurt, or cooked dishes rather than expecting the texture of freshly grilled fruit.
Frequently Asked Questions
Is grilled cinnamon pineapple a Brazilian dish?
Grilled pineapple is associated with churrasco-style barbecue in Brazil, where fruit may be cooked on a spit or grill and served in wedges or slices. There are regional and household variations, so this recipe is one practical home-grill approach rather than a claim that there is only one traditional method.
Can I grill the pineapple without sugar?
Yes. Omit the brown sugar and cinnamon and grill the oiled wedges until hot and marked, turning regularly. Ripe pineapple contains plenty of natural sweetness and will still brown, though it will have less of the glossy, candy-like coating that defines this version. A squeeze of lime is especially good on the unsweetened fruit.
Do I have to remove the pineapple core?
For this recipe, remove the tough central core before grilling so the wedges are comfortable to eat. If your pineapple is very ripe and its core is tender, you can leave a narrow strip attached to help each wedge keep its shape, then let diners avoid it if it feels fibrous. The core does not need to be discarded; chop it finely for a smoothie or another cooked use.
Can I prepare the pineapple ahead of time?
You can peel, core, and cut the pineapple up to a day ahead. Keep the wedges covered in the refrigerator, then pat away excess surface moisture before oiling and coating them. Mix the cinnamon sugar in advance too, but wait to coat the fruit until just before grilling; sugar draws out juice, and a wet coating can slide off or scorch unevenly.
Can I use canned pineapple?
Fresh pineapple is the best choice because thick fresh wedges stay firm over direct heat. Canned rings or chunks are softer and often packed in juice or syrup, so drain them very well and pat them dry. Grill them in a basket or on a flat grill pan, use a light coating, and check early; they can fall apart before developing the same texture as fresh fruit.
How do I know when the pineapple is done?
Look for warm, glossy wedges with browned patches and slightly softened edges. A thin knife should enter the flesh without much resistance, but the pieces should not collapse when turned. If the outside is dark before the center is hot, move the fruit to indirect heat and continue cooking briefly; the exact time depends on wedge thickness and grill temperature.
Related
- Brazilian Moqueca: Coconut Fish Stew Recipe with Rice
- Brazilian Pancakes: Savory Beef-Filled Panquecas
- Brazilian Chicken Stew with Coconut Milk and Lime
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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