20-Minute Grilled Pineapple with Rum Sauce

Here is my favorite grilled pineapple recipe, with caramelized pineapple rings hot off the grill, and a buttery rum sauce made with brown sugar, cinnamon, cream, and a generous splash of spiced rum.

This grilled pineapple is my go-to dessert during the summer months when we’re already firing up the grill for dinner. I always serve it warm with a big scoop of vanilla ice cream on top. Nothing better than watching that ice cream melt into the rum sauce, right?

What Kind of Pineapple Should I Use?

For this recipe, you’ll want to grab a fresh, ripe pineapple from the produce section. Look for one that has a sweet smell at the base and gives just slightly when you press on it – that’s how you know it’s ready to eat. The leaves should be green and fresh-looking, and you want to avoid any pineapples with soft spots or brown areas on the skin. If your pineapple is a bit underripe, just let it sit on your counter for a day or two until it ripens up. When it comes to grilling, a slightly firmer pineapple actually holds up better on the grill than one that’s super soft and juicy.

Options for Substitutions

This tropical dessert is pretty forgiving when it comes to swaps:

• Dark brown sugar: Light brown sugar works just fine here, or you can use regular white sugar mixed with 1 tablespoon of molasses for that deeper flavor.
• Spiced rum: Don’t have rum on hand? Try bourbon or brandy for a different twist. If you want to skip the alcohol completely, use 3 tablespoons of pineapple juice plus 1 tablespoon of vanilla extract.
• Whipping cream: Heavy cream or half-and-half both work well. Just note that half-and-half will give you a slightly thinner sauce.
• Fresh pineapple: I really recommend sticking with fresh pineapple for this one – canned pineapple has too much moisture and won’t caramelize properly on the grill. If you must use canned, pat the slices very dry with paper towels first.
• Unsalted butter: Salted butter is fine to use, just skip adding any extra salt to the sauce.
• Vanilla ice cream: Coconut ice cream or rum raisin would be amazing here, or try it with Greek yogurt for a lighter option.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pineapple is not drying the wedges thoroughly before they hit the grill – excess moisture creates steam instead of those nice caramelized grill marks you’re after, so pat them dry with paper towels first.

Watch your rum sauce carefully because the sugar can burn quickly once it starts bubbling, so keep the heat at medium and stir frequently to prevent scorching on the bottom of the pot.

Don’t flip your pineapple too early or it’ll stick to the grates – wait until you see clear grill marks forming and the fruit releases easily when you try to lift it with tongs.

For extra flavor, brush a little of the rum sauce directly onto the pineapple during the last minute of grilling, which creates a sweet glaze that pairs perfectly with the vanilla ice cream.

What to Serve With Grilled Pineapple?

This grilled pineapple with rum sauce is already pretty much a complete dessert on its own, especially when you add that scoop of vanilla ice cream on top. If you want to make it feel more like a special occasion, serve it alongside some pound cake or angel food cake that can soak up all that buttery rum sauce. You could also add some toasted coconut flakes or chopped macadamia nuts sprinkled on top for a tropical vibe. For a fun party idea, set up a little dessert bar where people can add their own toppings like whipped cream, chocolate chips, or even a drizzle of caramel sauce.

Storage Instructions

Store: Leftover grilled pineapple can be kept in an airtight container in the fridge for up to 3 days. The rum sauce stores separately in a sealed jar or container for about a week. Just give the sauce a good stir before using it again since it might thicken up a bit in the cold.

Serve: When you’re ready to enjoy the leftovers, you can eat the pineapple cold straight from the fridge, or warm it up in the microwave for about 30 seconds. The rum sauce is best gently reheated on the stovetop over low heat, stirring occasionally until it’s smooth and pourable again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 10-15 g
• Fat: 90-100 g
• Carbohydrates: 300-340 g

Ingredients

For the rum sauce:

• 1 cup dark brown sugar
• 3/4 cup unsalted butter (prefer Kerrygold)
• 1/2 cup heavy cream
• 5 tbsp spiced rum
• 1 tsp ground cinnamon
• 1 pinch sea salt

For the pineapple and serving:

• 1 large pineapple (peeled, cored, and sliced into 1/2-inch thick rings)
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• Vanilla ice cream (prefer Breyers Natural Vanilla)

Step 1: Prepare the Pineapple for Grilling

• 1 large pineapple

Peel the pineapple, remove the core, and slice it into 1/2-inch thick rings.

Pat the rings dry with paper towels—this is crucial for getting a good caramelized crust when grilling.

Set aside on a plate until ready to cook.

I find that preparing the pineapple first gives you time to focus on the sauce while it waits.

Step 2: Build the Rum Caramel Sauce

• 3/4 cup unsalted butter
• 1 cup dark brown sugar
• 1/2 cup heavy cream
• 5 tbsp spiced rum
• 1 tsp ground cinnamon
• 1 pinch sea salt
• 1 tbsp fresh lime juice
• 1 tsp lime zest

In a medium saucepan over medium heat, melt the unsalted butter with the dark brown sugar, stirring frequently until the sugar dissolves completely and the mixture becomes smooth, about 2-3 minutes.

Add the heavy cream, spiced rum, ground cinnamon, and sea salt, then reduce heat to medium-low.

Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.

The sauce should coat the back of a spoon when ready.

Stir in the fresh lime juice and lime zest at the very end for brightness.

I prefer to add the citrus at the last moment so the fresh flavor isn’t lost to the heat.

Step 3: Grill the Pineapple Rings

• pineapple rings from Step 1

Heat your grill to medium-high heat (around 400°F if using a gas grill, or wait until coals are glowing hot if charcoal).

Place the pineapple rings directly on the grill grates and cook for about 5 minutes per side until golden-brown grill marks appear and the fruit softens slightly.

The sugars in the pineapple will caramelize beautifully and concentrate the natural sweetness.

Transfer to a serving platter as each batch finishes.

Step 4: Plate and Serve

• grilled pineapple from Step 3
• rum caramel sauce from Step 2
• Vanilla ice cream

Arrange the warm grilled pineapple rings on serving plates or a large platter.

Place a scoop of vanilla ice cream alongside or on top of each ring, allowing it to melt slightly into the warm fruit.

Generously drizzle the rum caramel sauce from Step 2 over the pineapple and ice cream, and serve immediately while everything is still warm.