Rodizio Grill Pineapple Recipe

Prepare the pineapple

Trim top and bottom of the pineapple. Stand pineapple upright and slice off the skin in strips from top to bottom, removing the eyes as needed with a small paring knife. Cut the pineapple into 8 longitudinal spears (or into 8–12 rings if you prefer rounds). Pat pieces dry with paper towels.

Make the caramel glaze

In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved and glossy, about 2–3 minutes. Stir in the cinnamon, nutmeg, kosher salt, vanilla extract, and lime juice. Remove from heat and keep warm.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or set oven broiler to high with an oven rack 6 inches from the heat. Oil the grates lightly or brush a baking sheet with a little butter to prevent sticking.

Glaze and grill

Brush each pineapple piece generously with the warm caramel glaze on both sides. Place pineapple on the hot grill (or on a prepared baking sheet under the broiler). Grill until caramelized and grill marks appear, 2–3 minutes per side, brushing once more with glaze after flipping. If pieces are thicker, grill an additional 1–2 minutes per side until softened and deep golden.

Finish and rest

Transfer grilled pineapple to a platter and spoon any remaining glaze from the pan over the pieces. Let rest 2–3 minutes to allow glaze to set slightly.

To serve Rodizio-style, thread grilled pineapple slices onto skewers if desired and present whole for tableside carving or arrange on a platter. Sprinkle toasted coconut flakes over the warm pineapple and top with a scoop of vanilla ice cream if serving as a dessert. Garnish with fresh mint leaves. Serve immediately.

To toast coconut: heat a small dry skillet over medium heat. Add coconut flakes and toast, stirring frequently, until golden and fragrant, 2–4 minutes. Remove from pan to cool to stop cooking.