Abacaxígf Recipe

Prepare fruit

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat on the stovetop. Trim top and bottom of the pineapple and stand it upright on a cutting board. Slice off the skin by cutting downward following the curve, removing eyes. Cut the pineapple into 8 spears (quarters lengthwise, then halved) or into 1/2-inch thick rings—choose the presentation you prefer. If you cut rings, core each ring with a small round cutter; if spears, remove the fibrous core from each spear.

Pat pineapple pieces dry with paper towels so the glaze will adhere and the fruit will caramelize nicely.

Combine and heat

In a small saucepan over medium heat, melt the butter. Add brown sugar, honey, lime juice, ground cinnamon, ground ginger, and kosher salt. Stir continuously until the sugar dissolves and the mixture just begins to simmer, about 2–3 minutes. Remove from heat.

Taste the glaze and adjust: add an extra 1/2 tablespoon honey if you want it sweeter, or a pinch more lime juice for brightness. Keep the glaze warm; you can hold it briefly over very low heat or transfer it to a small insulated container.

First sear

Brush the grill grates lightly with oil or oil the pineapple pieces to prevent sticking. Place pineapple pieces on the hot grill in a single layer. Grill without moving until deep grill marks form and the pineapple begins to caramelize, about 2–3 minutes per side.

Glaze and finish

Brush a generous layer of the warm glaze onto the exposed side of each pineapple piece, then flip and grill the other side. Continue grilling 1–2 minutes per side, brushing with additional glaze once or twice, until pineapple is tender and glaze is sticky and slightly charred at the edges (total grilling time about 6–8 minutes depending on thickness).

If using a skillet, sear the pineapple over medium-high heat 2–3 minutes per side, then reduce heat to medium and glaze, cooking until caramelized and warmed through.

Transfer glazed pineapple to a serving platter. Spoon any remaining glaze from the pan over the fruit. Sprinkle toasted coconut flakes and scatter fresh mint leaves. Serve with lime wedges to squeeze over the pineapple. Serve warm or at room temperature.

Portioning: serve 2–3 spears or 2–3 rings per person as a dessert or accompaniment. Leftover glazed pineapple keeps in the refrigerator in a sealed container up to 2 days; reheat gently before serving.