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Joy Bauer's Grilled Pineapple with Tropical Glaze

Joy Bauer's Grilled Pineapple with Tropical Glaze
Kelly Harrison

Chef notes

Once dinner is done, you'll definitely want to keep the barbecue fired up for this delightful dessert. I take sweet, juicy pineapple and grill it, which transforms the golden fruit into a caramelized, tropical treat. Then I drizzle on a sauce made from pineapple juice, rice vinegar and soy sauce. Trust me, you'll be pining for seconds.

Technique tip: The recipe makes 1/3 cup sauce, which is enough for one pineapple. If you're serving a larger crowd and cutting up more than one pineapple, double it. This sauce is also awesome with chicken or fish! 


Sweet Pineapple Glaze
  • 1/2 cup pineapple juice
  • 1/2 cup rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon cornstarch or arrowroot flour
  • Optional garnish: sliced scallions, coarsely chopped mint leaves, toasted sesame seeds, and crushed red pepper flakes
  • 1 fresh pineapple, sliced into 3/4-inch thick circles


    For the glaze:

    Add pineapple juice, rice vinegar and soy sauce to a saucepan and bring to a boil. Lower heat to medium-low and simmer for 8 to 10 minutes to reduce the liquid.

    In a small cup, combine the cornstarch (or arrowroot flour) with 1 teaspoon of cold water, and stir until the cornstarch is completely dissolved. Add to the simmering sauce, raise the heat to medium and bring to a gentle boil. Stir for about 1 to 2 minutes and allow the sauce to slightly thicken. Set aside to cool.

    For the pineapple:

    Cut off the top and outer skin from pineapple before slicing it into 6 to 8 even circles.

    Lay circles flat on a tray and mist with oil spray.

    Place pineapple on a hot grill (or an indoor grill pan) and cook until fruit is deeply golden and caramelized, about 10 to 15 minutes. Flip with a spatula or tongs and cook the other side until it's equally caramelized. 

    Transfer the pineapple to a platter. Right before serving, drizzle with glaze. Garnish with sliced scallion, chopped mint, toasted sesame seeds and crushed red pepper flakes, if desired.