Rodizio Grill Pineapple Recipe

Prepare the pineapple

Trim the top and bottom of the pineapple with a sharp knife so it sits flat. Stand upright and slice off the skin in vertical strips, removing the eyes. Cut the pineapple into 8 long spears (lengthwise quarters, then each quarter halved) or into 1/2-inch thick rounds, depending on preferred presentation. Pat pieces dry with paper towels.

Make the glaze

In a medium bowl whisk together brown sugar, honey, fresh lime juice, melted butter, ground cinnamon, ground allspice, black pepper, and kosher salt until smooth and slightly thickened. Taste and adjust: add a touch more lime if you want brighter acidity or another half tablespoon of honey for extra sweetness.

Marinate

Place pineapple pieces in a shallow dish or resealable bag and pour about two-thirds of the glaze over them, turning to coat thoroughly. Reserve the remaining glaze for basting and finishing. Let pineapple marinate at room temperature for 15–20 minutes, or refrigerate up to 2 hours.

Preheat grill

Preheat a charcoal or gas grill to medium-high (about 400°F / 200°C). If using a grill pan or broiler, heat the pan over medium-high heat or preheat the oven broiler and position the rack 6 inches from the heat source. Oil the grill grates or pan lightly to prevent sticking.

Grill the pineapple

Place pineapple pieces directly on the hot grill. Cook for 3–4 minutes per side, brushing with reserved glaze once when flipping, until pineapple has pronounced grill marks and edges have started to caramelize. Total grilling time should be about 6–8 minutes depending on thickness. If pieces are thick, cook an additional 1–2 minutes per side.

Caramelize (optional finishing)

For a more intense caramel crust (Rodizio-style), brush pineapple with remaining glaze and, using tongs, hold each piece over the hottest part of the grill or directly over a small flame for 10–20 seconds per side until caramel deeply browns. Watch carefully to avoid burning.

Transfer grilled pineapple to a platter. Sprinkle with chopped mint leaves and serve immediately with lime wedges on the side for squeezing.

If desired, serve each warm pineapple piece with a scoop of vanilla ice cream. Spoon any warm reserved glaze over the pineapple and ice cream for extra shine and flavor.