This is a recipe that sits somewhere between a light side dish for the grill and a dessert. It shines in either role. If you've already got the coals going, it's absolutely worth making.
Authentic Brazilian Grilled Pineapple
The process couldn't be much simpler. The pineapple is cooked over the coals, wrapped in aluminum foil with a little brown sugar, cinnamon, and, if you like, a pinch of nutmeg. As it cooks, the heat intensifies the fruit's natural sugars, caramelizes the surface, and creates a beautiful golden crust. The result is a golden pineapple with an incredible aroma that escapes the moment you open the foil packet.
Why people love this recipe
Pineapple contains bromelain, an enzyme well known for its digestive properties. That's one of the reasons it's often served in many Brazilian restaurants after a generous helping of grilled meat. Besides being delicious, it's light and refreshing.
Brazilian grilled pineapple is a classic at Brazilian rodizio restaurants. That's those famous places where the meat keeps coming until you simply can't eat another bite. Again, it's because of those digestive properties, aside from it being a sweet dessert!
There's another reason this recipe often becomes a backyard barbecue favorite: it requires very little effort. All you have to do is peel the pineapple, mix the brown sugar with cinnamon, coat the fruit, wrap it in foil, and let the coals do the rest while you cook the meat.
It's also a very budget friendly recipe. With just three ingredients, you can add a unique, eye catching side dish packed with flavor that pairs beautifully with just about any barbecue.
A Dish with a Long History
Pineapple is native to the Americas, a fruit that is unmistakably American and tropical. As a curious side note, some Brazilian blogs even present it as if it were native exclusively to Brazil, but that's really more of a botanical discussion than a culinary one.
What we do know is that this preparation became hugely popular in Brazil thanks to churrasco culture. From there, it quickly spread to Argentina, Uruguay, and other countries, where it's now a common addition to many barbecue menus.
Grilled Pineapple Recipe Notes
Although this recipe is very simple, there are a few tricks that make all the difference, and most of them have to do with the size of the pineapple and how you cut it.
- Use the liquids that are leftover in the foil for use as a sweet syrup to pour over the pineapple as you serve it.
- If you're using a large pineapple, plan on putting it on the grill before the meat since it will need about 40 minutes to cook. When I'm grilling other meats at the same time, I usually cook it whole. But if I were only making pineapple, I'd rather cut it into quarters to shorten the cooking time and make sure it cooks evenly.
- Whether you cook it whole or cut into quarters, wrap each piece individually in aluminum foil and turn it every 10 to 15 minutes. When it's time to open the foil, always use tongs because a lot of steam builds up inside, and it's very easy to burn yourself.
- This recipe yields about 6 to 8 servings, depending on the size of the pineapple.
- If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can enjoy them cold or reheat them for a few minutes on the grill or in a skillet.
Simple Ingredients that You Will Need
This is one of those famous "just three ingredients" recipes.
Ground cinnamon. This ingredient is essential. Use a good quality cinnamon, and if you'd like to experiment, add a small pinch of freshly ground nutmeg to enhance the aroma even more.
Fresh pineapple. Ideally, choose a ripe pineapple that's heavy for its size and has a sweet aroma at the base. If you're serving it as dessert, look for a very sweet one. If it's going to accompany grilled meats, a slightly less ripe pineapple also works well because it keeps a bit more acidity.
Brown sugar. This is the traditional choice because it adds a light caramel flavor. If you don't have any, regular granulated sugar works just fine. You can also substitute a little grated piloncillo for a slightly different flavor.
How To Make Brazilian Grilled Pineapple
- Step 1: Wash the pineapple well, peel it carefully, and use the tip of a knife to remove all the eyes while preserving as much of the flesh as possible.
- Step 2: In a small bowl, mix the brown sugar and cinnamon until they're thoroughly combined.
- Step 3: Lay out a large sheet of aluminum foil and place the pineapple in the center. Sprinkle the sugar mixture over the entire surface, turning the fruit so it's evenly coated.
- Step 4: Wrap the pineapple tightly. You can fold the foil over several times or seal it into a tight packet. The important thing is to keep all the juices inside while it cooks.
- Step 5: Place it on the grill over medium heat and cook for about 40 minutes, turning it at least four times so it cooks evenly.
Don't place the pineapple directly over an intense flame. Medium, steady heat allows the sugar to caramelize without burning.
- Step 6: Once it's done, remove it carefully and let it rest for a few minutes. Open the foil using tongs, as a large amount of hot steam will escape and could burn you.
Keep the juices from the foil. These juices make a sweet syrup that you can use to pour over the top of the slices.
Finally, slice it into rounds or any size pieces you prefer and serve it while it's still warm.
Tips & Notes
If you'd like a slightly more caramelized surface, open the foil during the last five minutes of cooking and let the pineapple brown a little more directly on the grill.
Don't place the pineapple directly over an intense flame. Medium, steady heat allows the sugar to caramelize without burning.
If you're using heavy duty aluminum foil, you'll get the best results and reduce the chances of the packet tearing during cooking.
Don't open the foil immediately after removing it from the grill. Let it sit for a couple of minutes so some of the steam can escape before handling it.
Recommended side dishes
Although this pineapple can absolutely be served as a dessert with a scoop of vanilla ice cream, it truly shines alongside a good barbecue.
It pairs especially well with picanha, pork ribs, grilled chicken, smoked pork chops, or just about any cut of beef. It's also delicious served on skewers with other grilled fruit.
My recommendation is to serve it warm. That's when you really get the best contrast between the juicy fruit, the caramelized sugar, and the delicate aroma of cinnamon.
Brazilian Grilled Pineapple
Equipment
- Heavy duty aluminum foil
- Grill
Ingredients
- 1 Pineapple large, or two medium pineapples
- ¼ cup brown sugar (50g)
- 2 teaspoon ground cinnamon
- 1 pinch ground nutmeg optional
Instructions
- Wash the pineapple thoroughly. Peel it carefully and remove all the eyes with the tip of a knife, keeping as much of the fruit flesh as possible.
- Make the cinnamon sugar mixture: In a small bowl, combine the brown sugar and ground cinnamon. Add a pinch of nutmeg if desired and mix well.
- Wrap the pineapple: Place a large sheet of aluminum foil on a flat surface. Put the pineapple in the center and sprinkle the cinnamon sugar mixture evenly over the entire surface, turning the fruit to coat all sides.
- Seal the foil packet: Wrap the pineapple tightly in the foil, folding the edges well to create a sealed packet that will keep the juices and sugar inside during cooking. For extra protection, you can use a double layer of aluminum foil.
- Grill the pineapple: Place the wrapped pineapple on the grill over medium heat. Cook for about 40 minutes, turning it every 10 to 15 minutes, or at least four times during cooking, to ensure even heat distribution.
- Open and serve: Carefully remove the pineapple from the grill and let it rest for a few minutes. Open the foil using tongs, as hot steam will escape. Slice into rounds or desired pieces and serve warm.
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