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Grilled Pineapple with Candied Cashews

Grilled Pineapple
Grilled PineappleNathan Congleton / TODAY
Prep Time:
30 mins

Chef notes

Pineapple is great on the grill because it can caramelize and sear without falling apart, and its already sweet juices get even sweeter when subjected to heat.


  • 1 tablespoon honey
  • 1 cup roasted cashew nuts
  • 2 tablespoons raw demerara sugar
  • 4 pineapple rings (or wedges), 1-inch thick
  • 2 tablespoons neutral oil, such as safflower or canola
  • 1/2 cup crème fraîche or sour cream, whisked to loosen
  • Ground cinnamon, for serving



Heat oven to 325°F. Line a rimmed baking sheet with parchment paper.


In a medium-sized, microwave-safe bowl (or saucepan), heat honey until it's runny, 20 seconds in the microwave or 1 minute on the stove.


Add nuts and sugar and stir well. Spread nuts out into an even layer on the prepared baking sheet and bake until golden, 15-18 minutes. Let cool, then break up into pieces.


Meanwhile, heat the grill or grill pan. Brush pineapple with oil, then grill, cut-side down, until grill marks appear, about 5 minutes. Brush tops with oil, then flip pineapple over and grill until marks appear on the other side, about 5 minutes longer.


Transfer to a serving platter and top with crème fraîche or sour cream and cashews. Sprinkle with cinnamon and serve.