What goes well with grilled pineapple?

Grilled pineapple pairs beautifully with grilled meats like chicken, pork, or shrimp. It also complements savory dishes such as coconut rice, tropical slaws, or black bean salads. These combinations help balance sweet, savory, and spicy flavors, making grilled pineapple sides a perfect match for summer BBQs or island-inspired dinners.

Can you serve grilled pineapple as a savory side?

Absolutely. While pineapple is often used in desserts, it becomes a versatile savory side when grilled. A light seasoning of sea salt, olive oil, or chili powder can transform it from sweet to smoky and savory. That’s why grilled pineapple sides are popular in Hawaiian cuisine and work well in grain bowls or alongside grilled proteins.

How do you season pineapple for grilling?

For simple grilled pineapple sides, a brush of olive oil and sprinkle of sea salt goes a long way. You can also add a squeeze of lime juice, honey, or spices like chili powder, cumin, or paprika for added flavor. Marinades with soy sauce and garlic also work well for savory applications.

What meat pairs well with grilled pineapple?

Grilled pineapple is excellent with Huli Huli chicken, pork chops, glazed ham, or even grilled salmon. Its natural sweetness cuts through rich, fatty meats while its acidity brightens up the plate. For a full tropical experience, pair your grilled pineapple sides with my Hawaiian Huli Huli Chicken Stack .

Can grilled pineapple be made ahead of time?

Yes, grilled pineapple sides can absolutely be made ahead of time. After grilling, let the slices cool and store them in an airtight container in the fridge for up to 3 days. Reheat them briefly on a hot grill or skillet to restore that caramelized texture. They’re great for meal prep and even better when served chilled in salads or wraps.

What type of pineapple is best for grilling?

Fresh, ripe pineapple is best for making grilled pineapple sides. Look for one that’s golden yellow at the base, slightly soft to the touch, and fragrant at the stem. While canned pineapple rings can be used in a pinch, they don’t caramelize as well or hold their shape on the grill like fresh slices do.

Grilled Pineapple Sides – 7 Sweet & Smoky Summer Ideas

Name: Grilled Pineapple Sides for Summer
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Hawaiian
Ingredients: 1 fresh ripe pineapple, peeled, cored, and sliced into ½-inch rings; 2 tablespoons lime juice (fresh); 1 tablespoon honey; ½ teaspoon chili powder (adjust to taste); ½ teaspoon sea salt; 1 tablespoon olive oil (for brushing)

Description

Sweet, smoky, and just a little spicy — these grilled pineapple slices with a zesty chili-lime glaze are the ultimate summer side. Perfect with grilled chicken, tropical bowls, or eaten straight off the grill.

Ingredients

Scale

Just a few simple ingredients transform pineapple into a savory side

1 fresh ripe pineapple, peeled, cored, and sliced into ½-inch rings
2 tablespoons lime juice (fresh)
1 tablespoon honey
½ teaspoon chili powder (adjust to taste)
½ teaspoon sea salt
1 tablespoon olive oil (for brushing)

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Instructions

Preheat your grill to medium-high heat.
In a small bowl, whisk together the lime juice, honey, chili powder, and salt to make your glaze.
Lightly brush pineapple slices with olive oil on both sides.
Place pineapple rings on the hot grill and cook for 2–3 minutes per side, until golden grill marks appear.
In the final minute of grilling, brush each slice with the chili-lime glaze.
Remove from grill and brush with remaining glaze before serving.
Serve warm or at room temperature as a flavorful tropical side.

Sear each side until lightly golden and fragrant

Notes

This recipe works great with pineapple chunks on skewers too.

For a milder flavor, omit the chili powder or reduce the amount.

Pairs beautifully with Hawaiian Huli Huli Chicken or grilled tofu.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Side Dish
Method: Grilling
Cuisine: Hawaiian, Tropical

Nutrition

Serving Size: 2–3 slices
Calories: 85 kcal
Sugar: 12 g
Sodium: 135 mg
Fat: 2 g
Unsaturated Fat: 2 g
Carbohydrates: 17 g
Fiber: 2 g
Protein: 1 g