Grilled Pineapple: Korean Doenjang Glazed | Arteflame

Introduction

Imagine the scent of sweet tropical fruit hitting a hot grill, mingling with a deep, savory richness that instantly makes your mouth water. That is exactly what happens with this Korean Doenjang Glazed Grilled Pineapple. It reminds me of those late summer evenings when you want something that bridges the gap between a savory side dish and a sophisticated dessert. The char from the high-heat grill creates a smoky crust that yields to a juicy, explosive center, offering a flavor complexity that plain fruit just cannot match.

The Umami Magic

I adore this recipe because it breaks the rules in the best way possible. By using Doenjang, a fermented Korean soybean paste, we introduce an earthy umami kick that perfectly balances the intense acidity and sugar of fresh pineapple. It is incredibly versatile—perfect alongside rich pork belly or served with a scoop of vanilla ice cream for a salty-sweet treat. Plus, it comes together in minutes, making you look like a gourmet chef with minimal effort.

Kitchen Wisdom

• Watch the Heat: The sugars in the honey and fruit caramelize rapidly. Move the pineapple to a cooler zone of the grill immediately after glazing to prevent the sauce from scorching.
• Texture Matters: Use a ripe pineapple, but ensure it is firm enough to hold its shape on the grates. Overly soft fruit may fall apart during the flip.

Easy Swaps

If you cannot find Doenjang at your local grocer, Japanese Miso (specifically Red Miso) is a fantastic alternative that offers a similar savory profile. For a vegan version, simply swap the honey for agave nectar or maple syrup to keep that sticky, glossy finish.

Ingredients

The Glaze and Fruit

• 1 whole ripe pineapple, peeled, cored, and cut into spears or rings
• 2 tablespoons Doenjang (Korean fermented soybean paste)
• 2 tablespoons honey or maple syrup
• 1 tablespoon Mirin (rice cooking wine)
• 1 teaspoon toasted sesame oil
• 1 tablespoon water (to thin the glaze if necessary)

Garnish

• 1 teaspoon toasted sesame seeds
• 1 green onion (scallion), finely chopped

Instructions

Step 1: Prepare the Pineapple

1. Ensure your pineapple is fully ripe for maximum sweetness.
2. Remove the skin and the core thoroughly.
3. Slice the fruit into long spears or thick rings, depending on your preference. Thicker slices hold up better to the intense heat of the grill.

Step 2: Create the Doenjang Glaze

1. In a small mixing bowl, combine the Doenjang paste, honey (or maple syrup), Mirin, and toasted sesame oil.
2. Whisk vigorously until the paste is fully dissolved and the mixture is smooth.
3. If the mixture is too thick to brush easily, add one tablespoon of water to reach a glaze-like consistency.

Step 3: Fire Up the Grill

1. Preheat your Arteflame or flat-top grill to medium-high heat. You want the surface hot enough to sear immediately upon contact.
2. Lightly oil the cooktop surface to prevent sticking, although the natural juices of the pineapple usually help it release easily.

Step 4: Sear the Fruit

1. Place the pineapple slices directly onto the hot grill grates or flat cooktop.
2. Grill for 2–3 minutes on one side until distinct grill marks appear and the fruit begins to soften slightly.
3. Flip the pineapple over to sear the other side.

Step 5: Glaze and Finish

1. Once the second side has sear marks, brush the top side generously with the Doenjang mixture.
2. Flip the pineapple again to caramelize the glaze. Be careful, as the honey in the glaze can burn quickly; grill for only 30–60 seconds on the glazed side.
3. Brush the remaining side with glaze, flip one last time for a final 30-second sear, and remove from heat immediately.
4. Garnish with toasted sesame seeds and chopped green onions before serving warm.

Tips

Working with Doenjang requires a bit of balance because it is naturally salty and pungent. Always taste your glaze before applying it to the pineapple. If the soybean paste feels too overpowering, add a little more honey to tip the scales back toward sweetness. The goal is to achieve a "swalty" (sweet and salty) profile where neither flavor dominates the other completely. Additionally, keep a close eye on the heat. Because this glaze contains sugars from both the honey and the fruit itself, it can go from beautifully caramelized to burnt in a matter of seconds. Moving the pineapple to a cooler zone on your grill after applying the glaze allows the flavors to meld without charring the sauce too heavily. Finally, use a silicone brush for application; it handles the thick paste better than bristle brushes and cleans up much easier.

Variations

This recipe is wonderfully versatile and can be adapted to suit different spice tolerances and flavor preferences. You can easily tweak the glaze to lean more savory, spicy, or sweet depending on the main course you are serving.

• Spicy Kick: Mix in 1 teaspoon of Gochujang (Korean red chili paste) into the glaze for a heat that cuts through the sweetness.
• Citrus Zest: Add a squeeze of fresh lime juice and some zest to the finished pineapple to brighten the heavy umami flavors.
• Nutty Crunch: Instead of sesame seeds, top the grilled fruit with crushed peanuts or cashews for added texture.
• Butter Glaze: Whisk a tablespoon of melted butter into the Doenjang mixture for a richer, velvety mouthfeel.
• Herb Infusion: Garnish with fresh cilantro or mint instead of green onions for a fresher, cooler finish.

Best pairings

Korean Doenjang Glazed Grilled Pineapple is a chameleon on the plate, pairing effortlessly with both savory main courses and dessert options. Its robust umami profile makes it the ultimate side dish for rich, fatty meats. It cuts through the grease of grilled pork belly (Samgyeopsal) or beef short ribs (Galbi) perfectly, acting as a palate cleanser between bites of meat. The enzymes in the pineapple also aid in digestion, making it a functional pairing for heavy BBQ feasts.

However, do not underestimate its potential as a dessert. Serve a warm spear of this glazed pineapple alongside a scoop of vanilla bean ice cream or coconut sorbet. The contrast between the hot, salty-sweet fruit and the cold, creamy dairy creates a sophisticated finish to any meal. It also pairs beautifully with a glass of crisp Soju or a light, acidic white wine like a Riesling.

Conclusion

Mastering the art of Korean Doenjang Glazed Grilled Pineapple adds a unique tool to your grilling arsenal, proving that the barbecue isn't just for burgers and steaks. This recipe exemplifies how traditional Korean ingredients can elevate simple produce into something extraordinary, blending the ancient depth of fermented soybeans with the fresh, tropical vibrance of pineapple. It is a dish that sparks conversation and satisfies cravings you didn't know you had.

Whether you are cooking on an Arteflame grill in your backyard or experimenting in the kitchen, this combination of sweet, savory, and smoky is sure to become a staple in your culinary repertoire. Don't be afraid to experiment with the glaze ratios to find your perfect balance. Fire up the grill, embrace the umami, and enjoy a flavor experience that is truly one of a kind.