Grilled Pineapple coated in brown sugar, grilled to perfection, and topped with vanilla frozen yogurt and a walnut-graham cracker crumble.
The Best Grilled Pineapple
It’s no secret—I’m obsessed with grilling! I fire up the grill almost daily. I’ve shared everything from the best chicken marinade to grilled steak fajitas, but never a grilled dessert—until now.
Growing up, my parents took us to a Brazilian restaurant for special occasions like birthdays. They served endless grilled meats and, my favorite, the infamous grilled pineapple. I’d fill up on that pineapple every time, so it’s finally time to recreate one of my all-time favorite treats.
This dessert is incredibly easy and perfect for a hot summer day!
Ingredients
- Pineapple: Cut into thick slices so they hold up on the grill and don’t fall apart.
- Brown Sugar: Press it onto the pineapple evenly for the best coverage and flavor.
- Butter: Brush it on while the pineapple is warm for the best absorption.
- Cinnamon: A little goes a long way—start with a light sprinkle and adjust.
- Vanilla Frozen Yogurt: Let it sit for a minute before serving so it softens slightly and blends into the dish.
- Walnut-Graham Cracker Topping: Make extra and store in an airtight container to sprinkle on yogurt, oatmeal, or other desserts!
Quick Tip
If you’re working with a whole pineapple for your grilled pineapple, here’s a great guide to cutting one.
How To Grill Pineapple
- Prep: Pat the slices dry with a paper towel to help the sugar stick better.
- Coat: Let pineapple sit for a few mins so the sugar starts to dissolve for better caramelization.
- Grill: Don’t move them too much—letting them sit creates the best grill marks.
- Topping: Optionally, toast the walnuts first for extra crunch and flavor.
- Assemble & Serve: Serve immediately—grilled pineapple is best hot.
What To Serve With Grilled Pineapple
The tangy and sweet taste of pineapple pairs perfectly with frozen vanilla yogurt and a delicious walnut crumble. This is the ultimate summer dessert!
Some other ideas:
- Pair it with other grilled fruits (such as peaches). You could even make fruit kebabs and grill all the fruit together.
- Add fresh whipped cream.
- Add vanilla Greek yogurt instead of frozen yogurt.
- Drizzle with caramel sauce.
- Add crushed walnuts in place of the crumble.
Storage
Leftovers?
Let grilled pineapple cool completely, then store in an airtight container in the fridge for up to 3 days.
Tip: Reheat on a grill or in a pan for the best texture, or enjoy cold over yogurt or oatmeal!
More Fruit-Filled Treats
- Strawberry Shortcake with fresh whipped cream
- Raspberry Jell-O Bars with a graham cracker crust
- Creamy Fruit Salad only 4-ingredients
- Lemon Curd Cookies perfect for lemon lovers
- Dole Whip Disney copycat
Grilled Pineapple Sundaes
Equipment
- Grill or grill pan
- 8 x 8-inch baking pan
- Blender or food processor or a bag and a rolling pin
Ingredients
Pineapple and Frozen Yogurt
- 1 large pineapple rind cut off and sliced into 1/2 to 3/4-inch slices
- 1/4 cup light brown sugar lightly packed
- Vegetable oil or canola oil
- 1 container frozen vanilla yogurt found near regular ice cream
Walnut Graham Cracker Topping
- 1/2 cup walnuts divided
- 3 sheets graham crackers crushed
- 1/4 cup light brown sugar firmly packed
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter melted
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the grill to medium-high (400°F) or heat a grill pan on high. Clean the grates with a grill brush, then oil them by drenching a rolled-up paper towel in vegetable oil and, using tongs, rubbing it liberally over the grill grates. Oil the grill just before adding the pineapple.
- Remove the rind and stem from the pineapple and cut into 1/2 to 3/4-inch thick slices (you can also remove the core as desired; I remove it after grilling). Rub brown sugar over the slices and let stand until the grill is fully heated. Place pineapple slices on the grill and cook, flipping once, until tender, golden, and lightly charred, about 2–4 minutes per side (this may vary depending on the thickness, ripeness of pineapple, and actual heat of grill). Use a wide metal spatula for easy removal and flipping pineapple slices. If you find the pineapple sticking at all, use a bit more oil on the grill grates.
- Preheat oven to 350°F. Spray an 8×8-inch baking pan with cooking spray or line with parchment paper and set aside. Finely chop 1/3 cup of the walnuts and add to a large bowl. Crush the graham crackers into crumbs (using a blender or food processor or crush in a bag using a rolling pin) and add to the bowl. Add brown sugar, granulated sugar, melted butter, cinnamon, salt, and vanilla to the bowl and stir until combined. Pour the mixture into the prepared pan and spread into an even layer. Bake for 7–10 minutes or until lightly browned. Allow to cool, then crumble and sprinkle on top of frozen vanilla yogurt. Coarsely chop the remaining few tablespoons of walnuts and add on top of the crumble.
- Place grilled pineapple slices on plates and top each slice with a large scoop of frozen vanilla yogurt. Add the crumble on top and coarsely chopped walnuts. Enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks totally divine! I love that you did the brown sugar rub beforehand, and the walnuts on top – I never would have thought of that! Looking forward to trying this the next time I have friends over ?
Thanks so much Michelle! 🙂