Pineapple with cinnamon Recipe

Peel and core

Remove the top and bottom of the pineapple. Stand upright and slice off the skin in vertical strips, removing the eyes. Cut the pineapple into 8 or 12 wedges or thick rings (about 1/2 to 3/4 inch / 12–18 mm thick) depending on preferred presentation. If using wedges, remove the tough core from each piece with a small knife.

Dry

Pat pineapple pieces dry with paper towels to remove excess juice — this helps achieve good grill caramelization.

In a small bowl, combine the granulated sugar and ground cinnamon. In a separate small microwave-safe bowl or small saucepan, melt the butter until just melted (about 20–30 seconds in microwave or low heat on stovetop). Stir the lime juice and a pinch of sea salt into the melted butter. If using honey or maple syrup for extra gloss and sweetness, whisk 1 tablespoon in now.

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates lightly or brush a little of the melted butter on the pineapple to prevent sticking.

Place pineapple pieces on the hot grill in a single layer. Grill for 2–3 minutes per side, or until grill marks form and sugars begin to caramelize. Brush the top side once with some of the melted butter mixture while grilling; flip and brush the other side. Total grilling time should be 4–6 minutes depending on thickness and ripeness.

Transfer grilled pineapple to a serving platter. Immediately sprinkle the cinnamon-sugar mixture evenly over the hot pineapple so it adheres and melts slightly. If desired, spoon any remaining melted butter mixture over the fruit for extra gloss.

Garnish with toasted chopped macadamia or pecans and fresh mint leaves if using. Serve warm as a dessert with vanilla ice cream or as part of a rodízio service alongside savory items.