There’s something magical about the aroma of caramelizing sugar and tropical fruit that instantly transports me to sun-drenched beaches. I first encountered Brazilian grilled pineapple during my travels through South America, where I witnessed street vendors expertly rotating pineapples on vertical spits, the fruits glistening with a sweet, spiced coating that transformed into a golden crust over open flames. Back home, I’ve perfected this four-ingredient wonder that delivers vacation vibes with minimal effort. The genius lies in its simplicity – just pineapple, brown sugar, cinnamon, and butter create something so much greater than the sum of its parts.
The Story Behind Brazilian Grilled Pineapple 📖
This dessert is deeply rooted in Brazil’s churrasco traditions, where it’s traditionally served as a sweet counterpoint to savory grilled meats. The technique dates back to Portuguese colonial influences, melded with African spice traditions to create something uniquely Brazilian. What I love most about this dish is how it elevates humble ingredients into something spectacular – a testament to the ingenuity of Brazilian home cooks who understood that sometimes the simplest preparations yield the most profound flavors.
When I prepare this dish for guests, I’m always amused by their reaction – first surprise at how few ingredients are involved, followed by sheer delight at the complex flavors. It reminds me of my grandmother’s philosophy that cooking doesn’t need to be complicated to be extraordinary.
Essential Ingredients 🧾
- 1 large ripe pineapple
- 1 cup (200g) brown sugar
- 2 teaspoons (10g) ground cinnamon
- 2 tablespoons (30g) melted butter
The pineapple should be ripe but still firm – look for one with a sweet fragrance and golden-yellow color at the base. The sugar creates that irresistible caramelization, while cinnamon adds warm depth that balances the tropical acidity. I’ve seen versions that substitute alternative sweeteners like coconut sugar or honey, which work beautifully if you prefer.
Chef’s Note: The quality of your cinnamon makes a significant difference here. Ceylon cinnamon offers a more delicate, floral note compared to the more common Cassia variety. Either works wonderfully, but a freshly ground spice will elevate the dish considerably.
Step-by-Step Instructions 📝
- Prepare the pineapple: Slice off the crown and base. Cut the pineapple into 8-10 wedges lengthwise, keeping the outer skin intact (it helps hold the fruit together during grilling).
- Create your coating: In a wide, shallow dish, thoroughly mix the brown sugar and cinnamon until well combined.
- Season the fruit: Press each pineapple wedge into the sugar mixture, ensuring all cut surfaces are generously coated. For deeper flavor, let the coated pineapple rest in the refrigerator for 30 minutes.
- Prepare your grill: Preheat to medium heat (around 350°F/175°C) and brush the grates with melted butter to prevent sticking.
- First grilling phase: Place pineapple wedges skin-side down, close the lid, and grill for 15 minutes.
- Second grilling phase: Flip the wedges skin-side up, reduce heat to low, and grill for another 10-15 minutes, occasionally brushing with any remaining sugar mixture.
- Finish and serve: The pineapple is done when deeply caramelized with grill marks. Slice off the skins and serve immediately while still warm.
This technique produces pineapple with a perfect contrast between the caramelized exterior and juicy interior – similar to how grilled peaches transform with heat.
Chef’s Secret Techniques 🤫
The key to perfection is patience – allow the sugar to caramelize slowly rather than rushing with higher heat. I always check the pineapple frequently during the second half of cooking since the sugar can go from gorgeously caramelized to burnt in moments. If you don’t have a grill, you can achieve similar results in a 425°F (220°C) oven for about 45 minutes, though you’ll miss some of that characteristic smoky flavor.
For a spectacular presentation that’s common in Brazilian steakhouses, consider investing in a vertical pineapple spit that allows even caramelization around the entire fruit – it’s reminiscent of the technique used in traditional European roasting.
Serving & Presentation Tips 🍽️
Serve this dessert immediately while still warm for the most dramatic flavor contrast. A scoop of vanilla ice cream or coconut cream creates an irresistible hot-cold effect. For added sophistication, try a sprinkle of flaky sea salt or a tiny pinch of salt to enhance the sweetness – a trick I learned from a Brazilian chef years ago.
This dessert pairs beautifully with dessert wines like Moscato d’Asti or a rich Tawny Port. For garnishes, fresh mint leaves or lime zest add a bright counterpoint to the caramelized richness.
The next time you’re craving something sweet but don’t want to fuss with complex baking projects like elaborate pancakes, remember this simple, show-stopping dessert. It’s a reminder that sometimes the most memorable culinary experiences come from the simplest preparations – a philosophy I’ve carried with me throughout my decades in professional kitchens.