The first time I encountered Brazilian grilled pineapple was during a backyard barbecue at my Brazilian sous chef’s home in São Paulo. While the embers from our afternoon churrasco were still glowing, Carlos pulled out a whole pineapple, some brown sugar, and cinnamon. “Now for the best part,” he winked. I watched, mesmerized, as he transformed this simple fruit into a caramelized masterpiece that outshone every elaborate dessert I’d crafted in Michelin-starred kitchens. The beauty of this dish lies in its perfect simplicity – just a few ingredients creating a symphony of flavor that bridges the gap between savory barbecue and sweet ending. ✨
🍍 The Magic of Brazilian Grilled Pineapple
In Brazilian steakhouses (churrascarias), this caramelized pineapple is traditionally carved directly from a vertical rotisserie onto diners’ plates. The slow rotation creates an even caramelization that’s nearly impossible to replicate at home – but I’ve spent years perfecting a backyard grill method that comes remarkably close. The brown sugar and cinnamon create a crackling crust reminiscent of crème brûlée, while the natural enzymes in pineapple tenderize and intensify when exposed to heat.
🧾 Essential Ingredients
- 1 large fresh pineapple, peeled and cut into 1-inch thick wedges
- 1 cup (200g) brown sugar – creates that signature caramelized crust
- 2 teaspoons (5g) ground cinnamon – provides warming depth
- 2 tablespoons (30g) unsalted butter, melted – helps achieve even caramelization
Chef’s Note: The quality of your pineapple matters tremendously here. Look for one with a sweet fragrance at the base and golden-yellow color extending at least halfway up the fruit. If the leaves pull out easily from the crown, that’s another sign of ripeness.
📝 Preparation Method
- Prepare the pineapple: Cut off the top and bottom, then remove the outer skin and eyes. Cut into 1-inch thick wedges or rings, leaving a bit of skin on the outer edge if you prefer – it helps hold the pieces together during grilling.
- Create the coating: In a shallow dish, thoroughly mix the brown sugar and cinnamon. Toss the pineapple pieces in this mixture, pressing gently to ensure maximum adhesion. Let marinate for at least 30 minutes – this is crucial for flavor development.
- Prepare your grill: Preheat to medium heat (around 325°F/165°C). Lightly brush the grates with melted butter to prevent sticking.
- Grill with patience: Place pineapple pieces on the grill, close the lid, and cook for 10-15 minutes on the first side. The sugar will gradually melt and caramelize.
- Flip and finish: Carefully turn each piece and brush with remaining butter. Grill for another 10-15 minutes until deeply caramelized with light char marks.
🤫 Chef’s Secret Techniques
The transformation happens in the final minutes of grilling. Watch for the moment when the sugar begins to bubble and darken but hasn’t yet burned – this is your sweet spot. If you’re using a gas grill, briefly increase the heat for the last two minutes to achieve those beautiful caramelized edges professional churrascarias are known for.
Can’t grill outdoors? You can achieve similar caramelization by broiling on high for 5-7 minutes per side on a foil-lined baking sheet. Just keep a close eye to prevent burning.
🍽️ Serving & Presentation
Serve hot off the grill, when the contrast between the crackling exterior and juicy interior is most pronounced. For the authentic Brazilian experience, pair with a scoop of vanilla ice cream – the creamy coldness against the hot caramelized fruit creates a magical sensory experience. A light dusting of cinnamon or sprig of mint adds a professional finishing touch.
For an elevated cocktail pairing, try my Coconut Water Mai Tai – the tropical notes complement the grilled pineapple beautifully.
Need a spectacular sauce to accompany this dessert? My 12-Hour Beef Elixir might seem an unusual pairing, but a single tablespoon reduced with brown sugar creates an unexpected caramel sauce that will leave guests guessing.
This grilled pineapple also pairs wonderfully with a simple honey-balsamic drizzle for those who prefer less sweetness. For a complete summer menu, start with my refreshing Peach-Infused Gazpacho before serving this dessert.
Remember, the beauty of Brazilian grilled pineapple lies in its rustic simplicity. Don’t overthink it – embrace the caramelization, celebrate the char, and let this humble fruit shine in its transformed glory. As my friend Carlos always says, “The grill doesn’t just cook the pineapple – it reveals its soul.” Happy grilling! 🔥