There’s something about the sweet char and juicy tang of pineapple kissed by the grill that just hits different. This Grilled Pineapple with Lime and Coconut Recipe blends vibrant lime, creamy coconut, and a touch of brown sugar for a tropical treat that’s incredibly easy to whip up anytime you want a little sunshine in your day.

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

This recipe instantly transports you to a tropical beach vibe. I’m always blown away by how a handful of ingredients can bring out such rich flavors, making it perfect not just for dessert but also a stunning side or snack.

Simplicity: You only need a few ingredients to nail that perfect balance of sweet, tangy, and salty flavors.
Quick to make: From prep to grill, it’s under 15 minutes—perfect for last-minute cravings or parties.
Versatility: Whether you eat it solo, pair it with ice cream, or use it in cocktails, it’s a crowd-pleaser.
Deliciously fresh: The lime and coconut add this crisp brightness that complements the caramelized pineapple beautifully.

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

The magic in this grilled pineapple recipe is how each ingredient plays off the others. Brown sugar caramelizes on the grill, butter adds richness, lime juices bring zing, and coconut extract adds that subtle, tropical hint. It's a combo that will surprise you with its depth.

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: Ripe and juicy is the way to go—look for a sweet aroma and a slight give when pressing.
Brown sugar: I use lightly packed for just enough sweetness without overpowering the fruit.
Salted butter: Melted for easy brushing, it enriches the grilling process and balances flavors.
Lime juice: Fresh is key here—adds a bright, tangy contrast that lifts the sweetness.
Coconut extract: Just a touch makes a huge flavor difference—don't skip it!
Flaky sea salt: The finishing salt adds a little crunch and depth to each bite.
Optional toppings: Lime zest, vanilla ice cream, or caramel sauce elevate the dish if you’re feeling fancy.

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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

Personally, I love tweaking this recipe depending on the occasion. Sometimes, I swap the coconut extract for fresh grated coconut or garnish with toasted coconut flakes for extra texture. It’s so flexible, you can easily make it dairy-free or even add a pinch of cayenne for a surprising kick.

Variation: Adding a sprinkle of chili powder before grilling was a game-changer for me—gives a delicious sweet-spicy contrast.
Dairy-Free Option: Use coconut oil instead of butter for a vegan twist that still feels indulgent.
Seasonal Switch-Up: Try substituting pineapple with peaches or mango slices in late summer for something fresh and new.

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

Step 1: Prepare Your Pineapple

First things first, preheat your grill to a medium heat, about 300-350°F. Peel, core, and slice your pineapple into half-inch rings. I usually get around 12 slices from one pineapple, which is just perfect for a group. The key here is even thickness so everything cooks uniformly.

Step 2: Whisk the Glaze

Mix brown sugar, melted salted butter, fresh lime juice, and coconut extract in a bowl. This glaze is where the flavors come together beautifully. Whisk it until smooth and ready to brush generously on your pineapple slices.

Step 3: Brush & Season

Brush both sides of each pineapple ring with the buttery brown sugar mixture, making sure to coat them well but not drown them. Then sprinkle flaky sea salt on top—this little salty punch will make your taste buds dance.

Step 4: Grill to Perfection

Pop your pineapple slices onto the grill and cook for 2-3 minutes per side. Watch for those inviting grill marks and caramelization without burning. Keep an eye because fruit sugars can go from perfect to charred fast!

Step 5: Serve Warm and Enjoy

Serve the pineapple warm right off the grill. You can add lime zest for a zingy finish, a scoop of vanilla ice cream, or drizzle with caramel sauce if you want to impress your guests.

Top Tip

From my experience, a few small details make all the difference with this recipe. Getting the grill temperature right and brushing on the glaze just before grilling keeps the pineapple juicy and beautifully caramelized.

Preheat Properly: Make sure your grill is at medium heat—not too hot—to avoid burning the sugars before the fruit softens.
Use Flaky Sea Salt: The texture adds bursts of saltiness that contrast with the sweetness way better than regular table salt.
Brush Liberally but Evenly: Brushing each side generously but evenly ensures caramelization without sogginess.
Don’t Overcook: Pineapple grills fast; aim for 2-3 mins per side—anything more risks dryness and bitterness.

How to Serve Grilled Pineapple with Lime and Coconut Recipe

Garnishes

I always sprinkle on some fresh lime zest—it brightens every bite and makes it look so fresh. When I’m serving as dessert, a scoop of creamy vanilla ice cream on the side is unbeatable. Sometimes, a drizzle of caramel sauce seals the deal if I’m feeling indulgent.

Side Dishes

This grilled pineapple pairs wonderfully with grilled chicken or fish for a tropical BBQ vibe. I also like serving it alongside coconut rice or a fresh salad for a chilled contrast—makes a perfect summer meal or party platter.

Creative Ways to Present

Once, I arranged the grilled pineapple rings on a large platter over a bed of crushed ice and topped each with a little mint leaf and a lime wedge—it made a stunning centerpiece at a backyard brunch. Using a wooden skewer to create pineapple kebabs is another fun way to serve!

Make Ahead and Storage

Storing Leftovers

I store leftover grilled pineapple in an airtight container in the fridge for up to three days. It keeps well, and I often enjoy it chilled as a refreshing snack later.

Freezing

If you want to save it longer, just freeze the slices in a single layer on a tray first, then transfer to a freezer bag. It freezes beautifully for about six months and makes a cool frozen treat during hot weather.

Reheating

To reheat leftovers, I gently warm the pineapple in a skillet over medium-low heat for just a couple of minutes per side. This keeps the fruit juicy without drying it out or burning the sugars.

Frequently Asked Questions:

Can I make Grilled Pineapple with Lime and Coconut Recipe without a grill?

Absolutely! You can use a grill pan or even a regular skillet on the stovetop. Just cook the pineapple over medium heat for 2–3 minutes per side until you get those lovely caramelized marks.

What if I don’t have coconut extract?

If you don’t have coconut extract, you can substitute with a little shredded fresh coconut or leave it out. The lime and brown sugar glaze will still give you fantastic flavor, but the coconut extract adds that special tropical note.

How long can I store grilled pineapple leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the pineapple slices for up to six months and enjoy them as a frozen treat later on.

Can I use this recipe for other fruits?

Definitely! While pineapple is fantastic here, try applying the glaze and grill method with peaches, mangoes, or even watermelon slices for a fresh summer twist.

Final Thoughts

This Grilled Pineapple with Lime and Coconut Recipe remains one of my absolute favorites because it’s so simple yet bursting with flavor. Whenever I serve it, people can’t believe how just a few ingredients come together to create something so delicious and fresh. Give it a try—you might just find yourself grilling pineapple all summer long as I do!