Grilled Pineapple with Yuzu (Printable)

A tropical twist on grilled pineapple with zesty butter.

# What You'll Need:

→ Fruit

01 - 1 ripe pineapple, peeled, cored, and cut into thick rings or spears

→ Butter

02 - 60 g (4 tbsp) unsalted butter, softened
03 - 1–1.5 tsp yuzu kosho (to taste)
04 - 1 tsp honey (optional, for extra sweetness)
05 - Zest of 1 lime

→ Garnish

06 - Flaky sea salt, to taste
07 - Fresh mint leaves, for serving
08 - Lime wedges, for serving

# How to Make It:

01 - In a small bowl, combine the softened butter, yuzu kosho, honey (if using), and lime zest. Mix until smooth. Taste and adjust yuzu kosho for more spice, if desired. Set aside.
02 - Preheat a grill or grill pan over medium-high heat.
03 - Pat pineapple slices dry. Lightly oil the grill grates. Grill pineapple for 3–4 minutes per side until tender and grill marks appear, caramelizing the fruit.
04 - Immediately smear or dollop each slice with yuzu kosho butter while hot, allowing it to melt over the pineapple.
05 - Sprinkle with flaky sea salt, garnish with mint leaves, and serve with lime wedges.

# Expert Suggestions:

01 -
  • This dish is so simple to make that it can easily become your go-to BBQ favorite.
  • The combination of sweet, spicy, and citrusy flavors is surprisingly addictive.
02 -
  • It took me a couple of tries to get the grilling time just right; too long and you risk mushy pineapple.
  • If you don't have yuzu kosho, a mix of fresh lime juice and chili paste can mimic the flavor well.
03 -
  • Make sure your pineapple is perfectly ripe for the best flavor.
  • A light oiling of the grill grates prevents sticking and promotes those lovely grill marks.
Go Back