Tested till perfect Grilled Pineapple
Grilled Pineapple
Photography by Matthew Kimura

Grilled Pineapple

Don't worry about coring the pineapple for this recipe — just eat around it! Serve with Grilled Rib Eye Steaks with Ginger Butter or Calypso Chicken.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1golden pineapple, (about 3-1/2 lb/1.75 kg)
  • 2 tbsp 2tbspvegetable oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tsphot pepper sauce
  • 2 tbsp 2tbspchopped fresh coriander
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Cut top and bottom off pineapple. Stand on flat end; with sharp knife, cut off skin. Remove eyes. Cut pineapple crosswise into 1/2-inch (1 cm) thick slices.

In small bowl, combine oil, salt, pepper and hot pepper sauce; brush half over 1 side of pineapple slices. Place, oiled side down, on greased grill over medium heat; brush with remaining oil mixture. Close lid and grill, turning once, until browned, about 4 minutes. Transfer to platter; sprinkle with coriander.

Nutritional Information Per serving: about

cal 79 pro 0 total fat 3g sat. fat 0
carb 13g fibre 1g chol 0mg sodium 66mg

% RDI:

calcium 1 iron 3 vit C 20 folate 3
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