Josper Pineapple Recipe

Prepare the pineapple

Cut off the top and bottom of the pineapple. Stand it upright and carefully slice off the skin, removing the eyes. Cut the pineapple into 1/2–3/4-inch thick rounds. If desired, core each round with a small round cutter leaving rings, or leave whole slices.

Make the marinade

In a bowl, whisk together brown sugar, honey, soy sauce, lime juice, ground ginger, minced garlic, smoked paprika, sea salt, and black pepper until smooth and the sugar begins to dissolve.

Marinate

Brush both sides of each pineapple slice with about half of the marinade (reserve the remainder for basting). Let the slices sit at room temperature for 10–15 minutes to absorb flavor.

Preheat Josper (or grill)

Preheat the Josper oven to a high temperature (approx. 350–400°C / 660–750°F) if available. If you don't have a Josper, preheat a charcoal grill or a very hot gas grill to high, with direct heat. Ensure grates are clean and oiled lightly to prevent sticking.

Grill the pineapple

Place pineapple slices directly on the hot Josper grill or grate. Cook 2–3 minutes per side, turning once, or until char marks appear and the pineapple is warmed through and beginning to caramelize. During cooking, baste once or twice with the reserved marinade using a brush. Watch carefully — sugars will caramelize quickly.

Finish with butter

After removing pineapple from the heat, immediately brush both sides with the melted butter to add gloss and richness.

Garnish and serve

Arrange the grilled pineapple on a platter. Sprinkle with chopped cilantro or mint and, if using, a pinch of chili flakes for heat. Serve hot with lime wedges on the side for squeezing over the pineapple.

Optional service suggestions: Serve as a side with grilled meats, as a component in a warm fruit dessert with vanilla ice cream, or chopped into salsas and salads. Leftover grilled pineapple keeps in the fridge for 2–3 days in an airtight container.