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Epicurious

Grill-Roasted Pineapple

A pineapple halved revealing a crosssection.
Photo by Alex Lau

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish. This recipe is from Lord Stanley in San Francisco, CA.

Recipe information

  • Yield

    8 servings

Ingredients

1 ripe pineapple

Preparation

  1. Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off, ideally the one in the middle). If you have a grill thermometer, the ideal temperature range is 275°F–350°F. Place pineapple over indirect heat, cover grill, and slowly roast, turning pineapple occasionally, until outside is dark brown, flesh is beginning to collapse underneath skin, and some juices are bubbling up in places, 2–2 1/2 hours. Let cool slightly, then cut as desired.

TagsPineappleFruitDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerGrillingBon Appétit

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