- Side
- Latin American
- Grill
Ingredients
- 1
ripe pineapple, peeled, cored and cut into 8 long spears
- 1/4 cup
light brown sugar, packed
- 1 tbsp
neutral oil, such as canola
For the chili-lime salt
- 1 1/2 tsp
flaky sea salt
- 1 tsp
chili powder
- 1/4 tsp
cayenne pepper (optional)
- 1
lime, zested, then cut into wedges
To finish
- 1/3 cup
fresh cilantro leaves, roughly chopped
- Vegan
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
Heat the grill to medium-high (about 450°F). Scrape the grates clean and oil them well so the sugar doesn't stick.
10 min · 450°F
- Step 2
Cut the top and bottom off the pineapple, stand it up and slice off the skin, then cut it lengthwise into quarters. Trim away the tough core strip from each quarter and cut each one lengthwise again to make 8 spears.
10 min
- 1 ripe pineapple
- Step 3
Make the chili-lime salt: on a small plate, stir together the flaky salt, chili powder, cayenne and the zest of the lime. Rub it between your fingers so the zest perfumes the salt. Set aside.
3 min
- 1 1/2 tsp flaky sea salt
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 lime
- Step 4
Pat the spears dry with paper towels, then brush them lightly all over with the oil. Spread the brown sugar on a plate and roll each spear in it, pressing so it clings on all sides.
5 min
- 1 ripe pineapple
- 1/4 cup light brown sugar
- 1 tbsp neutral oil, such as canola
- Step 5
Grill the spears, turning every 2 minutes or so, until each side is caramelized with dark grill marks and the sugar looks glossy and lacquered, 8 to 10 minutes total. Move them to a cooler part of the grill if the sugar starts to burn.
10 min
- Step 6
Pile the spears on a platter. Squeeze a lime wedge or two over them, dust generously with the chili-lime salt and scatter the cilantro on top. Serve warm, with the remaining lime wedges and any leftover salt alongside.
2 min
- 1 lime
- 1/3 cup fresh cilantro leaves
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026