Don’t cool down that barbecue before dessert! We found this barbecued pineapple in our recipe archives. Serve it as is, or with a generous scoop of dairy-free ice cream for a special treat. Pair it with coconut ice cream for a pina colada vibe! For a kid friendly version, substitute 1/2 cup of juice for the sugar and rum in the marinade.
Special Diet Notes: Barbecued Pineapple
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1 fresh pineapple
- ¼ cup rum
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour over the pineapple, cover, and refrigerate for 1 hour, or overnight.
- Preheat grill for high heat.
- Lightly oil grill grate. Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.