Rodizio Grill Pineapple Recipe

Trim and core

Remove top and bottom of the whole pineapple with a sharp knife. Stand pineapple upright and slice off the skin in strips, following the curve. Use a paring knife to remove any remaining eyes. Slice the pineapple into 1-inch thick rounds. Using a 1.5-2 inch round cookie cutter or small knife, remove the core from each round to create a ring. Reserve any trimmings for snacking or juice.

Halve (optional)

If you prefer larger pieces like restaurant-style skewered slices, cut each round in half to make crescent-shaped segments about 1 inch thick. Pat the pieces dry with paper towels to help the glaze adhere.

In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until it dissolves and the mixture comes to a gentle simmer (about 2–3 minutes).

Stir in the ground cinnamon, sea salt, lime juice, and vanilla extract. Continue to simmer for 1–2 minutes until the glaze is smooth and slightly thickened. If using rum, remove the pan from heat, add the rum, and carefully ignite with a long lighter to flambé (optional). Let the flame subside and the glaze cool slightly (about 30 seconds).

Taste and adjust: if you want a tangier glaze, add an additional teaspoon of lime juice; for more sweetness add a tablespoon more brown sugar.

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

Brush both sides of each pineapple ring/segment with a thin layer of the warm glaze. Reserve about 2–3 tablespoons of glaze for finishing.

Place pineapple pieces on the hot grill. Grill until caramelized and marked, 2–3 minutes per side. During the first side cook, brush once more with glaze just before flipping to build a glossy caramel exterior. Avoid heavy brushing that can extinguish any flambéed alcohol or cause flare-ups.

After both sides are nicely caramelized, transfer pineapple to a platter and brush with the reserved glaze for a final sheen.

If using toasted coconut: sprinkle the coconut flakes on a dry skillet over medium heat and toast, stirring, until golden and fragrant (2–3 minutes). Let cool slightly.

Arrange grilled pineapple on a serving plate. Spoon or place a scoop of vanilla ice cream or a drizzle of dulce de leche alongside each portion if desired. Sprinkle with toasted coconut and garnish with fresh mint leaves.

Serve immediately while warm. Leftover grilled pineapple can be refrigerated in an airtight container for up to 3 days and gently reheated.