Nothing beats the sweet and tangy burst of caramelized fruit fresh off the grill. This Grilled Pineapple with Lime and Coconut Recipe is a tropical delight that’s ridiculously easy to make but feels fancy enough for a special occasion or a simple summer treat.

The image shows four thick rings of grilled pineapple stacked on a light wooden board, each ring with charred dark brown grill marks evenly spaced on the bright yellow flesh. The pineapples look juicy with some caramelized spots adding texture and color variation. Part of a green and white striped cloth is seen on the left, along with a small wooden bowl containing salt and a wedge of lime. The surface under the board is white with a marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Pineapple with Lime and Coconut Recipe
Top Tip
How to Serve Grilled Pineapple with Lime and Coconut Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Pineapple with Lime and Coconut Recipe

Why You'll Love This Recipe

Honestly, I love how this Grilled Pineapple with Lime and Coconut Recipe brings together just a few simple ingredients into something that tastes like sunshine on a plate. It’s sweet, tangy, nutty, and slightly salty all at once — and once you try it, you’ll want to add it to your summer repertoire too.

Incredibly Easy: You only need a handful of ingredients and a few minutes on the grill for incredible flavor.
Perfect Balance: The lime adds bright acidity, coconut gives a tropical warmth, and flaky sea salt highlights all those sweet notes.
Versatile Serving: Serve it on its own, with vanilla ice cream, or drizzled with caramel for a showstopper dessert.
Great for Leftovers: It keeps well in the fridge or freezer, so you can enjoy it beyond the day you make it.

Four yellow pineapple rings with dark brown grill marks lie flat and slightly shiny on black grill bars. The pineapples have a smooth, moist texture with small charred spots and a hollow center. The grill bars run horizontally under the fruit, and the background shows depth and shadows in a close-up view. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in making this grilled pineapple sing. The sweetness from brown sugar balances pineapple’s tang, while the butter helps caramelize the fruit beautifully. Lime juice brightens the flavor, and coconut extract gives it that subtle island vibe. Flaky sea salt? It’s the secret that ties it all together.

Flat lay of a whole ripe pineapple with green spiky leaves and golden textured skin, a small white ceramic bowl filled with light brown packed brown sugar, a small white ceramic bowl containing melted golden salted butter, two small whole fresh limes with one cut in half showing juicy green interior, a small white ceramic bowl of flaky white sea salt, a small white ceramic bowl with clear pale coconut extract liquid, and a small white ceramic bowl holding finely grated lime zest, all arranged in perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Pineapple: Choose a ripe, fragrant pineapple for the juiciest, most flavorful fruit that grills up perfectly.
Brown sugar: Adds deep caramel notes that contrast wonderfully with the bright fruit.
Salted butter: Melts over the pineapple slices, aiding caramelization and adding richness.
Lime juice: Provides fresh acidity that cuts through the sweetness and elevates flavor.
Coconut extract: Just a small amount brings that tropical hint that pairs beautifully with pineapple.
Flaky sea salt: Sprinkled last, it enhances sweetness and adds a delightful crunch.
Optional toppings: Lime zest for extra zing, vanilla ice cream or caramel sauce to make it a decadent dessert.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Grilled Pineapple with Lime and Coconut Recipe depending on my mood or what’s in my pantry. Sometimes I swap coconut extract for fresh shredded coconut sprinkled on top just before serving for extra texture.

Variation: One summer, I tossed the grilled pineapple slices with chopped fresh mint and a drizzle of honey for an extra refreshing twist — it was a hit with friends.
Dietary modifications: If you want a dairy-free version, swap the butter for coconut oil; it still caramelizes the pineapple beautifully.
Seasonal touches: Add a sprinkle of chili powder or cayenne for a subtle kick that balances the sweetness perfectly.

Step-by-Step: How I Make Grilled Pineapple with Lime and Coconut Recipe

Step 1: Prep Your Pineapple Like a Pro

Start by peeling, coring, and slicing your pineapple into about half-inch rings. I usually get around 12 slices from a medium pineapple — but don’t stress if yours is a little smaller or bigger. The key is to get even slices so they cook uniformly. I use a sharp chef’s knife, and sometimes a pineapple corer to make things easier.

Step 2: Whisk Together the Magic Mixture

In a medium bowl, whisk together brown sugar, melted salted butter, fresh lime juice, and coconut extract. The smell at this point is amazing! This simple syrupy glaze is what transforms the pineapple from good to absolutely irresistible.

Step 3: Brush and Season the Pineapple Slices

Brush both sides of each pineapple slice with your brown sugar mixture, then sprinkle on a pinch of flaky sea salt. The salt might sound odd at first, but trust me — it intensifies the flavors and brings contrast to the sweetness.

Step 4: Time to Grill!

Place the pineapple slices on a medium heat grill (around 300–350°F). Grill for 2–3 minutes per side — you’re looking for nice grill marks and caramelization. Don’t rush this step; the slow caramelizing is where the magic happens. If you don’t have a grill, a grill pan or regular skillet on the stovetop works just fine.

Step 5: Serve Warm and Enjoy

Plate your grilled pineapple while it’s still warm. I often sprinkle some lime zest on top for a fresh pop of citrus. If I’m feeling indulgent, a scoop of vanilla ice cream or a drizzle of caramel sauce takes it to the next level.

Top Tip

From my many takes on this recipe, I’ve learned a few tricks that make all the difference in your grilled pineapple’s flavor and texture.

Don’t skip the flaky sea salt: It really wakes up the sweetness and balances the buttery glaze beautifully.
Use fresh lime juice: Bottled lime just doesn’t have the same bright, fresh punch that you need here.
Patience on the grill: Let the pineapple sit undisturbed for a couple of minutes per side to get those perfect grill marks and caramelization.
Avoid sogginess: Don't overcrowd your grill; space the slices so they cook evenly and don’t steam.

How to Serve Grilled Pineapple with Lime and Coconut Recipe

Garnishes

I love a sprinkle of fresh lime zest over the top for an unexpected zesty pop. Sometimes, I add toasted coconut flakes for crunch and visual appeal. And if I'm serving it as dessert, a scoop of good vanilla ice cream melting over that warm pineapple is pure bliss.

Side Dishes

This grilled pineapple shines on its own but pairs wonderfully with grilled meats like jerk chicken or pork, adding a fresh sweetness that cuts through smoky flavors. For a lighter meal, serve alongside a fresh green salad with avocado and cucumber.

Creative Ways to Present

For dinner parties, try stacking the pineapple slices for a layered dessert tower or skewer chunks on bamboo sticks for cute handheld treats. Lining a platter with fresh mint leaves under the pineapple gives a beautiful pop of green and refreshes the palate.

Make Ahead and Storage

Storing Leftovers

I store any leftover grilled pineapple in an airtight container in the fridge — it keeps well for up to 3 days. The fruit stays juicy, and the flavors deepen with time, making it great for quick snacks or topping yogurt bowls.

Freezing

You can freeze grilled pineapple too! I place slices in freezer bags, separating layers with parchment paper to avoid sticking. Frozen pineapple is fantastic as a cool treat on hot days or blended into smoothies.

Reheating

To reheat, I usually pop leftover slices in a hot skillet for a couple of minutes on each side or warm gently in the oven. This helps bring back some of the grill-charred aroma without overcooking the fruit.

Frequently Asked Questions:

Can I use canned pineapple instead of fresh?

Canned pineapple won’t give the same grilling experience because it’s already soft and lacks the firm texture fresh pineapple has. For best results, always use fresh, ripe pineapple for grilling.

What if I don’t have coconut extract?

If you don’t have coconut extract, you can omit it or substitute with a splash of coconut milk or cream for a milder coconut flavor. Alternatively, toasted shredded coconut sprinkled on top after grilling also adds nice coconut notes.

Can I cook this recipe indoors?

Absolutely! If you don’t have access to a grill, a grill pan or regular skillet on the stove works great. Just make sure to cook on medium heat and watch closely to get those lovely caramelization marks without burning.

How do I prevent the pineapple from sticking to the grill?

Make sure your grill grate is clean and well-oiled before placing the pineapple slices down. Also, brushing the slices with the butter and sugar mixture helps them caramelize and release easily. Avoid moving the pineapple too soon to allow a nice crust to form.

Final Thoughts

This Grilled Pineapple with Lime and Coconut Recipe has become one of my go-to ways to brighten up warm-weather meals or whip up a no-fuss dessert that wows. It’s comfortingly simple, delicious, and full of personality — like a tropical vacation in every bite. I can’t wait for you to try it yourself and make it your own little moment of summer joy.