Spicy Pineapple Slices

Ingredients

• 0.5 teaspoonkosher salt
• 1 teaspoonchile powder
• 1 tablespoondark brown sugar
• 8 (1-inch) slicespineapple
• as neededvegetable oil, for coating the grill or grill pan

Instructions

1. 1

   Heat the grill

   Heat a gas or charcoal grill, or a grill pan, over medium-high heat.

2. 2

   Season the pineapple

   Mix the salt, chile powder and brown sugar in a small bowl. Sprinkle the mixture over both sides of the pineapple slices.

3. 3

   Grill the slices

   Brush the grill or grill pan with vegetable oil. Grill the pineapple over high heat for 1 minute per side, then reduce the heat to low. Continue cooking for 2 to 3 minutes per side, until softened and the sugar has caramelised at the edges.

What are spicy pineapple slices?

This is a simple grilled-fruit dish: pineapple is seasoned with chile, salt and brown sugar, then cooked until juicy and lightly charred. The sweet-and-spicy combination is at home alongside barbecue food or served as a quick dessert.

There is no single origin specified for this version. Its appeal is in the contrast between bright fruit, savoury seasoning and caramelised sugar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 78 calories, 1g protein, 20g carbs, 0g fat.

Pineapple and brown sugar provide most of the carbohydrates, while the fruit also contributes a little fibre. The recipe contains very little fat unless the grill needs a generous coating of oil, and it provides little protein; serve it with a protein-rich main or yoghurt to make a more balanced plate.

Why the seasoning works

Chile powder: it brings warmth that contrasts with the pineapple’s sweetness. Its heat can vary, so use a mild blend if you prefer a gentler finish.

Brown sugar: a small amount helps the edges caramelise as the fruit grills. Salt sharpens the overall flavour rather than making the slices taste distinctly salty.

Getting the grill ready

Clean grates: a clean cooking surface helps the pineapple release without tearing. Brush the grill or pan with a thin coating of vegetable oil before adding the fruit.

Hot start: the method begins over medium-high heat, then calls for grilling over high heat for the first minute on each side. After that, lower the heat so the fruit can soften without the sugar scorching.

Watch for caramelised edges

Colour: look for browned, caramelised edges rather than aiming for an even dark crust across the whole slice. Turn the slices carefully once they have picked up colour.

Texture: the pineapple should feel softer while still holding its shape. Begin checking during the final 2 to 3 minutes per side, since slice thickness and grill heat can affect the timing.

Choosing the pineapple

Even slices: similarly thick pieces cook at a more consistent pace. The recipe specifies 1-inch slices, which are substantial enough to handle on the grill.

Firm fruit: choose pineapple that is ripe but not collapsing or overly soft. Very juicy, fragile slices can be harder to turn cleanly.

Serving ideas

As a dessert: serve the warm slices on their own or with plain yoghurt or a scoop of ice cream. Keep any accompaniment simple so the chile and caramelised fruit remain prominent.

With savoury food: pair them with grilled vegetables or a barbecue main. Their sweet, lightly spiced flavour also works well beside dishes with a smoky or savoury profile.

Recipe notes & tips

• Pat very wet pineapple slices dry so they are easier to season and handle.
• Mix the seasoning thoroughly before sprinkling it over the fruit.
• Oil the grill or pan lightly to help prevent sticking.
• Use a wide spatula to turn the slices without breaking them.
• Keep an eye on the edges after lowering the heat, as the sugar can brown quickly.

Variations

• Milder chile: use a less hot chile powder for a gentler seasoning.
• Extra warmth: add a pinch of cayenne to the salt, chile powder and sugar.
• Citrus finish: squeeze a little lime over the slices just before serving.
• Herby finish: scatter chopped fresh coriander over the cooked pineapple.
• Dessert topping: serve with plain yoghurt or ice cream for a cool contrast.

Common mistakes to avoid

• Skipping the oil: the fruit may stick to the cooking surface; brush the grill or pan before grilling.
• Leaving the heat high: the sugar can darken before the pineapple softens; reduce the heat after the first minute per side.
• Turning too soon: the slices may tear or leave their browned surface behind; wait until they release more easily.
• Using very thin slices: they can soften and break apart quickly; keep to the stated 1-inch thickness.
• Crowding the grill: slices may be awkward to turn; cook in batches if they do not fit with room around them.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat briefly in a lightly oiled pan or on the grill over low heat, just until warm.

Frequently asked questions