{"id":7043517,"date":"2026-08-22T04:19:35","date_gmt":"2026-08-22T04:19:35","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/brown-sugar-pineapple-on-the-griddle\/"},"modified":"2026-08-22T04:19:35","modified_gmt":"2026-08-22T04:19:35","slug":"brown-sugar-pineapple-on-the-griddle","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7043517","title":{"rendered":"Brown Sugar Pineapple on the Griddle"},"content":{"rendered":"


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Back to Barbecue Basics<\/a><\/h3>\n

\t\t\t\tPresented by Wildfire Outdoor Living<\/a><\/span><\/p>\n

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By Steve Nestor<\/p>\n

Do you ever grill dessert? I do it all the time, and one of my favorites is grilled pineapple. The outside of the pineapple becomes charred, and the edges get crusty while the inside remains cool and sweet. I thought using a griddle would create a better sear since the entire slice of pineapple is in contact with the griddle. I used the drop-in griddle for the Wildfire gas grill for this pineapple dessert.<\/p>\n

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Why Pineapple Works So Well on the Griddle<\/h2>\n

Here is how it all came together. I placed the griddle in the Wildfire gas grill<\/a> and heated it to high. I prepared all my ingredients while the griddle was heating up. I cored and sliced the pineapple. I sliced the outside of the pineapple into rings to use for serving.<\/p>\n

Next, I placed two cinnamon sticks, allspice berries, and two cloves in a spice grinder and finely ground all the ingredients. Then I mixed the ground spices with freshly grated nutmeg and brown sugar. I placed the spice mixture in a baking dish. I brought all the ingredients to the grill.<\/p>\n

Creating the Brown Sugar Spice Crust<\/h2>\n

Once I coated each pineapple slice in the brown sugar spice mixture, I put each one directly on the griddle. I do not recommend adding the brown sugar mixture to all the pineapple slices in the kitchen and then heading out to the griddle. The brown sugar mixture will start to mix with the juices of the pineapple and get watery, which will impede the searing of the pineapple.<\/p>\n

The pineapple slices were placed on the griddle and seared for two minutes. I then flipped the pineapple slices, and they seared for another two minutes. Once the pineapple slices were seared on both sides, I placed them on a wire rack over a sheet pan.<\/p>\n

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Photo Credit: Steve Nestor<\/small><\/p>\n

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Serving the Griddled Pineapple<\/h2>\n

To serve the seared pineapple, I placed a pineapple ring on a plate and then scooped in vanilla ice cream. I sprinkled more of the spice rub over the ice cream. I then topped the ice cream with seared pineapple slices and garnished with fresh mint.<\/p>\n

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Photo Credit: Steve Nestor<\/small><\/p>\n

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The cold and smooth ice cream contrasts with the hot and crusty pineapple. The high heat of the Wildfire drop-in griddle and the brown sugar spice mixture created a flavorful crust on the pineapple. The mint provides freshness and relief from the sweetness of the ice cream and the pineapple.<\/p>\n

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Ingredients<\/h3>\n