Here are my grilled pineapple skewers, with a sweet and spicy glaze made from honey, lime, cinnamon, and jalapeño, all brushed onto thick pineapple spears and cooked until caramelized on the grill.
These skewers are my go-to dessert for summer cookouts. The combination of sweet pineapple with that spicy kick always gets people asking for the recipe. Plus, they’re already on the grill, so no need to heat up the kitchen!
Why You’ll Love These Grilled Pineapple Skewers
- Sweet and spicy flavor combo – The honey and cinnamon bring out the pineapple’s natural sweetness, while the jalapeño adds just the right kick to keep things interesting.
- Quick and easy – With less than an hour from start to finish, you can have these ready for your next barbecue or weeknight dessert without much effort.
- Simple ingredients – You only need a handful of pantry staples and fresh pineapple to create something that tastes way more impressive than the work you put in.
- Perfect for entertaining – These skewers look great on a platter and are easy for guests to grab, making them ideal for parties, cookouts, or summer gatherings.
- Naturally healthy – Fresh fruit grilled to caramelized perfection means you get a lighter dessert or side dish that still feels like a treat.
What Kind of Pineapple Should I Use?
For this recipe, you’ll want to grab a ripe pineapple that’s ready to eat. 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 perfectly ripe. The leaves should pull out easily with a gentle tug, and the skin should have a golden color rather than being completely green. If your pineapple is underripe, you can leave it on the counter for a day or two to sweeten up before grilling. Fresh pineapple works way better than canned here since it holds up on the grill and has that natural sweetness that caramelizes beautifully over the heat.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Pineapple: Fresh pineapple really is best for grilling since it holds up well to the heat and caramelizes nicely. I wouldn’t recommend substituting this one – canned pineapple tends to be too soft and won’t give you those great grill marks.
- Honey: If you’re out of honey, maple syrup or agave nectar work great as alternatives. You can also use brown sugar mixed with a tablespoon of water to create a similar glaze.
- Lime: Lemon juice works just fine if you don’t have lime on hand. You’ll still get that citrus tang that balances the sweetness.
- Jalapeno: Want less heat? Use just half a jalapeno or swap it for a milder pepper like poblano. For more kick, try serrano peppers instead. You can also leave it out completely if spice isn’t your thing.
- Wooden skewers: If using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers don’t need any prep and are reusable.
Watch Out for These Mistakes While Grilling
The biggest mistake people make with grilled pineapple is not drying the fruit after cutting it, which prevents proper caramelization and those beautiful grill marks you’re after – pat each spear dry with paper towels before glazing.
If you’re using wooden skewers, skipping the 30-minute soak in water can lead to burned skewers and a smoky, bitter taste, so don’t rush this step.
Another common error is applying too much glaze at once, which causes flare-ups on the grill and can burn the honey before the pineapple cooks through – use a light hand and build up the glaze in thin layers.
Finally, resist the urge to move or flip the skewers too early, as the pineapple needs at least 4-5 minutes of undisturbed contact with the grill grates to develop those nice char marks.
What to Serve With Grilled Pineapple Skewers?
These grilled pineapple skewers are perfect alongside grilled chicken, pork chops, or fish tacos for a sweet and spicy contrast that really works well together. I love serving them at summer cookouts with burgers and hot dogs because they add a fun tropical touch to the usual barbecue spread. They also make a great dessert when you top them with a scoop of vanilla ice cream or coconut sorbet, and the warm pineapple with the cold ice cream is honestly amazing. If you’re going for more of an appetizer vibe, try pairing them with grilled shrimp or serving them alongside a platter of fresh fruit and cheese.
Storage Instructions
Store: Keep any leftover grilled pineapple skewers in an airtight container in the fridge for up to 3 days. They’re actually pretty great cold too, so you can snack on them straight from the fridge or toss them into a fruit salad.
Make Ahead: You can prep the pineapple chunks and thread them onto skewers a few hours before grilling. Just cover them with plastic wrap and keep in the fridge until you’re ready to fire up the grill. The honey-lime glaze can also be made a day ahead and stored in the fridge.
Serve: These skewers are best enjoyed fresh off the grill while they’re still warm and caramelized. If you’re serving leftovers, you can eat them cold or warm them up quickly on the grill or in the oven at 350°F for about 5 minutes.
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
| Servings | 10 skewers |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-550
- Protein: 3-5 g
- Fat: 0-2 g
- Carbohydrates: 120-135 g
Ingredients
For the skewers:
- 1 large ripe pineapple (peeled, cored, and cut into 10 thick spears)
- 10 bamboo or metal skewers (soaked for 30 minutes if wooden)
For the glaze:
- 1/2 cup honey
- 2 medium limes (zested and juiced for better coverage)
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon flaky sea salt
- 1 large jalapeno (seeded and finely minced)
- 1 tablespoon neutral oil or olive oil
- 1/8 teaspoon cayenne pepper
Step 1: Prepare the Pineapple and Skewers
- 1 large ripe pineapple
- 10 bamboo or metal skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
While they soak, peel and core the large pineapple, then cut it into 10 thick spears—each about 1 to 1.5 inches wide.
Thread each pineapple spear onto a skewer through the center, ensuring the skewer goes lengthwise through the middle for stability and even cooking.
Step 2: Build the Honey-Lime Glaze
- 1/2 cup honey
- 2 medium limes
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon flaky sea salt
- 1 large jalapeno
- 1 tablespoon neutral oil or olive oil
- 1/8 teaspoon cayenne pepper
Whisk together the honey, lime zest, lime juice, ground cinnamon, flaky sea salt, minced jalapeño, neutral oil, and cayenne pepper in a bowl until well combined.
This creates a sweet, spicy, and citrusy glaze with just the right amount of heat.
I like to let this glaze sit for a minute or two so the lime juice and cinnamon fully hydrate and the flavors meld together—it makes a noticeable difference in the final taste.
Step 3: Preheat the Grill and Prepare for Cooking
- honey-lime glaze mixture from Step 2
Heat your grill to 400°F, ensuring the grates are clean and well oiled to prevent sticking.
Brush the pineapple skewers generously on all sides with the honey-lime glaze from Step 2, making sure to coat every surface for even caramelization.
Reserve about 2 tablespoons of the glaze for finishing after grilling.
Step 4: Grill the Pineapple Skewers
- glazed pineapple skewers from Step 3
Place the glazed pineapple skewers directly on the hot grill grates.
Grill for about 5 minutes until the first side develops deep caramelized marks and the edges begin to char slightly.
Flip the skewers carefully and brush the cooked side with another light coat of glaze, then continue grilling for another 4-5 minutes until the second side is equally marked and caramelized.
I find that pineapple releases its natural juices when heated, which helps the glaze adhere better—don’t be tempted to move the skewers around too much early on, as letting them sit allows for better browning.
Step 5: Finish and Serve
- grilled pineapple skewers from Step 4
- reserved glaze from Step 3
Transfer the grilled pineapple skewers to a serving plate.
Drizzle the reserved glaze over the top and sides of each skewer while they’re still warm, allowing it to pool slightly on the plate for a beautiful presentation.
Serve immediately while the pineapple is still warm and the glaze is glossy.
Mouthwatering Grilled Pineapple Skewers
Ingredients
For the skewers
- 1 large ripe pineapple (peeled, cored, and cut into 10 thick spears)
- 10 bamboo or metal skewers (soaked for 30 minutes if wooden)
For the glaze
- 1/2 cup honey
- 2 medium limes (zested and juiced for better coverage)
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon flaky sea salt
- 1 large jalapeno (seeded and finely minced)
- 1 tablespoon neutral oil or olive oil
- 1/8 teaspoon cayenne pepper
Instructions
- If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. While they soak, peel and core the large pineapple, then cut it into 10 thick spears—each about 1 to 1.5 inches wide. Thread each pineapple spear onto a skewer through the center, ensuring the skewer goes lengthwise through the middle for stability and even cooking.
- Whisk together the honey, lime zest, lime juice, ground cinnamon, flaky sea salt, minced jalapeño, neutral oil, and cayenne pepper in a bowl until well combined. This creates a sweet, spicy, and citrusy glaze with just the right amount of heat. I like to let this glaze sit for a minute or two so the lime juice and cinnamon fully hydrate and the flavors meld together—it makes a noticeable difference in the final taste.
- Heat your grill to 400°F, ensuring the grates are clean and well oiled to prevent sticking. Brush the pineapple skewers generously on all sides with the honey-lime glaze from Step 2, making sure to coat every surface for even caramelization. Reserve about 2 tablespoons of the glaze for finishing after grilling.
- Place the glazed pineapple skewers directly on the hot grill grates. Grill for about 5 minutes until the first side develops deep caramelized marks and the edges begin to char slightly. Flip the skewers carefully and brush the cooked side with another light coat of glaze, then continue grilling for another 4-5 minutes until the second side is equally marked and caramelized. I find that pineapple releases its natural juices when heated, which helps the glaze adhere better—don't be tempted to move the skewers around too much early on, as letting them sit allows for better browning.
- Transfer the grilled pineapple skewers to a serving plate. Drizzle the reserved glaze over the top and sides of each skewer while they're still warm, allowing it to pool slightly on the plate for a beautiful presentation. Serve immediately while the pineapple is still warm and the glaze is glossy.
