Caramelized Perfection: Portuguese Grilled Pineapple with Brown Sugar

If you have ever dined at a traditional Brazilian steakhouse, you know that the true star of the show often isn't the steak—it is the warm, cinnamon-dusted pineapple sliced right onto your plate. This Portuguese grilled pineapple recipe allows you to recreate that melt-in-your-mouth magic in your own backyard. By using an Arteflame grill, you can achieve the perfect balance of a smoky char and juicy sweetness as the brown sugar caramelizes into a sticky, golden glaze. It is the ultimate finale to a savory barbecue feast, refreshing the palate while offering a decadent treat that is surprisingly simple to prepare. Get ready to transform a simple fruit into a gourmet dessert that your guests will be talking about long after the fire dies down.

Ingredients

The Essentials

• 1 whole ripe pineapple (peeled, cored, and sliced into spears or rings)
• 1 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, melted (optional, for extra richness)

Instructions

Step 1: Prepare the Pineapple

1. Begin by peeling the pineapple, ensuring all the skin and "eyes" are removed.
2. Slice the pineapple according to your preference; you can cut it into long vertical spears (traditional for skewers) or into 1-inch thick rings for easier flipping on the flat top grill.
3. Pat the pineapple slices dry with a paper towel to help the coating adhere better.

Step 2: Create the Glaze

1. In a medium-sized bowl, mix the dark brown sugar and ground cinnamon until well combined.
2. Spread this mixture out on a large plate or baking sheet.
3. If using butter, brush the pineapple slices lightly with the melted butter first, then roll each piece in the sugar and cinnamon mixture, pressing down gently to ensure a thick, even coating.

Step 3: Fire Up the Grill

1. Preheat your Arteflame grill. You want a medium heat zone for this recipe.
2. If you are using the flat cooktop, lightly oil the surface with a high-smoke point oil or a touch more butter to prevent sticking, though the caramelizing sugar usually creates its own non-stick barrier.

Step 4: Grill to Caramelize

1. Place the coated pineapple slices onto the flat cooktop of the Arteflame.
2. Grill for 3 to 5 minutes per side. You are looking for the sugar to bubble and turn into a deep amber glaze, and for the fruit to develop distinct grill marks.
3. Watch closely to ensure the sugar does not burn; rotate the fruit to cooler zones of the cooktop if it is darkening too fast.

Tips

Picking the right pineapple is half the battle for this recipe; look for golden skin and a sweet aroma at the base to ensure maximum natural sweetness. When grilling with sugar, things can go from caramelized to burnt very quickly. On your Arteflame, utilize the different heat zones intelligently. Start closer to the center to get a quick sear, then move the pineapple slices to the outer flat cooktop to let them warm through without scorching the sugar. If you choose to use wooden skewers for serving, be sure to soak them in water for at least 30 minutes beforehand to prevent them from catching fire. For an extra glossy finish and savory richness, do not skip the butter basting step—it helps the cinnamon sugar stick and creates a toffee-like crust.

Variations

While the classic cinnamon and brown sugar combo is a crowd-pleaser, do not be afraid to experiment with different flavor profiles to suit your menu. A pinch of cayenne pepper added to the sugar mix provides a surprising kick that pairs beautifully with the tropical sweetness. For an adult twist, you can marinate the pineapple spears in dark rum or bourbon for an hour before grilling, adding a deep, oaky flavor. You can also swap brown sugar for honey or maple syrup for a different kind of floral sweetness, though the crust will be less crunchy. Here are a few creative twists to try:

• Rum-Infused: Soak pineapple in dark rum for 1 hour before coating.
• Spicy Chili-Lime: Add cayenne pepper and lime zest to the sugar mix.
• Honey-Glazed: Replace sugar with honey and grill until sticky.
• Coconut Crusted: Mix shredded coconut into the cinnamon sugar.
• Mint Garnish: Top with fresh chopped mint for a cooling finish.

Best pairings

This dish is incredibly versatile and serves as more than just a dessert. In traditional Churrascaria style, it is often served alongside rich cuts of meat like Picanha, pork ribs, or sausages because the acidity of the pineapple cuts through the fat and cleanses the palate. However, it shines brightest as a sweet course. Serve the warm, grilled pineapple alongside a scoop of vanilla bean ice cream or coconut sorbet; the temperature contrast between the hot fruit and cold cream is irresistible. For a more sophisticated plating, a dollop of mascarpone cheese or a drizzle of heavy cream works wonders. It also pairs exceptionally well with a glass of crisp white wine or a Caipirinha cocktail.

Conclusion

Mastering this Portuguese grilled pineapple recipe is one of the easiest ways to elevate your outdoor cooking game. It requires minimal ingredients but delivers maximum flavor impact, impressing guests with its restaurant-quality presentation. Whether you are hosting a large summer cookout or a cozy family dinner, this caramelized delight brings a festive taste of the tropics to your table. It proves that the grill isn't just for meat—it is a tool for creating deep, complex flavors in fruit as well. So, fire up your Arteflame, coat that fruit in sugar, and enjoy the sweet, smoky perfection that defines a truly great barbecue dessert.