11 Delicious Barbequed Pineapple Recipes

Barbequed pineapple isn’t just a side dish—it’s a game-changer for your grill game! Whether you’re firing up the barbeque for a summer bash or just craving something sweet and smoky, these 11 recipes will transform the humble pineapple into your new favorite treat. From savory skewers to decadent desserts, get ready to explore flavors that’ll have everyone asking for seconds. Let’s dive into these mouthwatering creations!

Grilled Pineapple with Honey Glaze

Who knew that throwing pineapple on the grill could turn it from a humble fruit into the star of the show? This Grilled Pineapple with Honey Glaze is your ticket to a tropical flavor explosion, with just enough sweetness to make your taste buds do a happy dance.

Ingredients

• 1 whole pineapple, peeled and sliced into 1-inch rings (because nobody wants a flimsy piece of fruit)
• 1/4 cup honey (the stickier, the better)
• 1 tbsp melted butter (or coconut oil for a vegan twist)
• 1/2 tsp cinnamon (because spice is nice)
• Pinch of salt (to make the sweet pop even more)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, because we’re not trying to turn these into charcoal.
2. In a small bowl, whisk together the honey, melted butter, cinnamon, and salt. Taste it? Yeah, that’s the good stuff.
3. Brush both sides of the pineapple rings with the honey glaze. Don’t be shy; coat them like they’re going out of style.
4. Place the pineapple rings on the grill. Cook for 3-4 minutes per side, or until you see those sexy grill marks and the edges start to caramelize.
5. Remove from the grill and drizzle with any remaining glaze. Because more is more in this situation.

Bite into this masterpiece, and you’ll be greeted with a juicy, smoky sweetness that’s downright addictive. Serve it atop vanilla ice cream for a dessert that’ll have everyone asking for seconds, or chop it up for a killer addition to your morning yogurt. Either way, you win.

Barbequed Pineapple and Chicken Skewers

Today’s the day to turn your grill into a tropical paradise with these Barbequed Pineapple and Chicken Skewers. Trust us, your taste buds will throw a party with every bite!

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 2 cups fresh pineapple chunks (about 1-inch pieces, because size matters)
• 1/4 cup soy sauce (or tamari for a gluten-free twist)
• 2 tbsp honey (for that sweet, sweet love)
• 1 tbsp olive oil (or any neutral oil, you do you)
• 1 tsp garlic powder (because garlic is life)
• 1/2 tsp ground ginger (for a little zing)
• Salt and pepper (adjust to taste, but don’t be shy)
• Wooden skewers, soaked in water for 30 minutes (to prevent a fiery disaster)

Instructions

1. In a large bowl, whisk together soy sauce, honey, olive oil, garlic powder, and ground ginger. This is your marinade, aka the flavor bomb.
2. Add chicken cubes to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes in the fridge (patience is a virtue).
3. Preheat your grill to medium-high heat (about 375°F to 400°F). You want it hot enough to sizzle but not incinerate.
4. Thread marinated chicken and pineapple chunks onto the soaked skewers, alternating between the two. Aim for 4-5 pieces of each per skewer.
5. Grill skewers for 4-5 minutes per side, or until chicken is cooked through (internal temp of 165°F) and has those gorgeous grill marks.
6. Let the skewers rest for a couple of minutes before serving. This keeps the juices where they belong—inside the chicken.

Zesty, juicy, and with just the right amount of char, these skewers are a summer blockbuster. Serve them over a bed of rice or with a side of grilled veggies for a meal that’s as colorful as it is delicious.

Spicy Barbequed Pineapple Slices

Venture into the realm of backyard BBQ with a twist that’ll make your taste buds dance—spicy barbecued pineapple slices. This dish is the perfect blend of sweet, spicy, and smoky, guaranteed to steal the show at any cookout.

Ingredients

• 1 whole pineapple, peeled and sliced into 1/2-inch rounds (pro tip: a serrated knife works wonders here)
• 2 tbsp olive oil (or any neutral oil to keep things slick)
• 1 tbsp chili powder (adjust to taste if you’re not into the heat)
• 1 tsp smoked paprika (for that irresistible smoky whisper)
• 1/2 tsp salt (because even pineapples need a little seasoning)
• 1/4 cup honey (for a sticky, sweet glaze that’s pure gold)
• 1 tbsp lime juice (to cut through the sweetness with a zesty punch)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to get those perfect grill marks without charring your fruit to oblivion.
2. In a small bowl, whisk together the olive oil, chili powder, smoked paprika, and salt. This is your flavor bomb—don’t be shy with it.
3. Brush both sides of each pineapple slice with the spicy oil mixture. Think of it as giving your pineapple a spa treatment—it deserves to be pampered.
4. Place the pineapple slices on the grill. Cook for 3-4 minutes per side, or until you see those gorgeous grill marks and the edges start to caramelize.
5. While the pineapple grills, mix the honey and lime juice in a small bowl. This glaze is the secret handshake to flavor town.
6. During the last minute of grilling, brush the pineapple slices with the honey-lime glaze. Flip once to caramelize both sides, then remove from the grill.

These spicy barbecued pineapple slices are a textural dream—juicy with a slight char, sticky with glaze, and packing a punch of heat. Serve them atop a scoop of vanilla ice cream for a dessert that’s anything but basic, or alongside grilled meats for a side that’s anything but sidelined.

Pineapple Barbeque Sauce for Ribs

Just when you thought ribs couldn’t get any more irresistible, along comes this Pineapple Barbeque Sauce to prove you deliciously wrong. It’s the sweet, tangy, and slightly spicy hug your ribs have been dreaming of, and trust me, they’ll thank you with every sticky, finger-licking bite.

Ingredients

• 1 cup ketchup (the stickier, the better)
• 1/2 cup pineapple juice (fresh or bottled, but no cheating with apple juice)
• 1/4 cup brown sugar (pack it like you mean it)
• 2 tbsp apple cider vinegar (for that tangy kick)
• 1 tbsp Worcestershire sauce (the umami bomb)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for a whisper of smoke)
• 1/4 tsp cayenne pepper (adjust to scare your taste buds just enough)

Instructions

1. In a medium saucepan over medium heat, combine all the ingredients. Stir like you’re trying to win a mixing medal.
2. Bring the mixture to a simmer, then reduce the heat to low. Let it bubble gently for 15 minutes, stirring occasionally to prevent a saucy mutiny.
3. After 15 minutes, remove the saucepan from the heat. Let the sauce cool for a bit; it’ll thicken as it cools, like a good plot twist.
4. Once cooled, brush it generously over your cooked ribs during the last 10 minutes of grilling, turning once for even coverage. This step is non-negotiable for maximum flavor.

Bold flavors and a sticky-sweet texture make this sauce a rib’s best friend. Serve it up with extra napkins and a side of ‘I told you so’ when everyone asks for the recipe.

Barbequed Pineapple and Pork Chops

Zesty and zippy, this Barbequed Pineapple and Pork Chops recipe is your ticket to a tropical flavor explosion right in your backyard. Perfect for those who think fruit belongs on the grill as much as it does in a fruit salad.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for juiciness)
• 1 fresh pineapple, peeled and sliced into rings (or canned, if you’re in a pinch)
• 1/2 cup brown sugar (for that caramelized magic)
• 1/4 cup soy sauce (low sodium works too)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp garlic powder (because garlic makes everything better)
• 1 tsp ground ginger (for a little zing)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a small bowl, whisk together brown sugar, soy sauce, olive oil, garlic powder, and ground ginger to create your marinade.
3. Season both sides of the pork chops with salt and pepper, then brush generously with the marinade. Let them sit for 10 minutes to soak up the flavors.
4. Place the pork chops on the grill. Cook for 5 minutes on each side, or until they reach an internal temperature of 145°F for perfect doneness.
5. While the pork chops are cooking, add the pineapple rings to the grill. Grill for 2-3 minutes on each side until they have nice char marks.
6. Remove everything from the grill. Let the pork chops rest for 3 minutes to redistribute the juices.
7. Serve each pork chop topped with a grilled pineapple ring. Drizzle any remaining marinade over the top for extra flavor.

Relish the smoky sweetness of the pineapple against the savory pork, a combo that’s sure to make your taste buds dance. Try serving it over a bed of coconut rice to really lean into the tropical vibe.

Coconut Barbequed Pineapple Dessert

Let’s face it, your grill isn’t just for burgers and dogs—it’s a dessert-making machine waiting to happen. This Coconut Barbequed Pineapple Dessert is your ticket to transforming a humble fruit into a smoky, sweet masterpiece that’ll have everyone begging for seconds.

Ingredients

• 1 whole pineapple, peeled and cored (look for one that’s ripe but firm)
• 1 cup coconut milk (full-fat for that creamy dreaminess)
• 1/2 cup brown sugar (because white sugar is just too basic)
• 1 tbsp lime juice (for a zesty kick)
• 1 tsp vanilla extract (the good stuff, please)
• 1/2 tsp cinnamon (for a warm hug in every bite)

Instructions

1. Preheat your grill to medium-high heat, about 375°F. No grill? A grill pan over medium-high heat will do in a pinch.
2. Slice the pineapple into 1-inch thick rings. Pro tip: A serrated knife makes this job a breeze.
3. In a bowl, whisk together coconut milk, brown sugar, lime juice, vanilla extract, and cinnamon until the sugar dissolves. This is your magic marinade.
4. Brush both sides of the pineapple rings with the coconut mixture. Reserve some for basting—it’s gold, Jerry, gold!
5. Grill the pineapple for 3-4 minutes per side, basting with the reserved mixture halfway through. Look for those gorgeous grill marks and a caramelized glaze.
6. Remove from grill and let rest for a minute. This isn’t just patience—it’s strategy, allowing the flavors to mingle.

Zesty, smoky, and unapologetically tropical, this dessert is a textural dream with a crispy char outside and juicy sweetness inside. Serve it solo, or go wild with a scoop of vanilla ice cream for a hot-cold contrast that’s downright addictive.

Barbequed Pineapple and Shrimp Tacos

Get ready to turn your taco Tuesday (or any day, really) upside down with these Barbequed Pineapple and Shrimp Tacos that are bursting with flavors so bold, they’ll practically dance off your plate. Imagine succulent shrimp and caramelized pineapple getting cozy in a tortilla, and you’re halfway to paradise.

Ingredients

• 1 lb large shrimp, peeled and deveined (for easier eating)
• 2 cups fresh pineapple, cut into chunks (because fresh is best)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• 1 tsp chili powder (adjust to taste if you’re not into the heat)
• 1/2 tsp garlic powder (for that irresistible aroma)
• 8 small flour tortillas (corn works too for a gluten-free option)
• 1/4 cup cilantro, chopped (omit if you’re one of those cilantro-haters)
• 1 lime, cut into wedges (for that zesty finish)
• Salt to taste (because seasoning is key)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F) to get those perfect grill marks.
2. In a bowl, toss the shrimp and pineapple chunks with olive oil, chili powder, garlic powder, and a pinch of salt until evenly coated. Tip: Let this sit for 5 minutes to marinate slightly.
3. Grill the shrimp and pineapple for 2-3 minutes per side, or until the shrimp are pink and opaque and the pineapple has caramelized edges. Tip: Don’t overcrowd the grill to ensure even cooking.
4. Warm the tortillas on the grill for about 30 seconds per side, just until they’re soft and have slight char marks. Tip: Keep them warm by wrapping in a clean kitchen towel.
5. Assemble the tacos by dividing the shrimp and pineapple among the tortillas, then topping with cilantro and a squeeze of lime juice.

Serve these tacos with an extra lime wedge on the side for those who love an extra tangy kick. The combination of juicy shrimp, sweet and smoky pineapple, and fresh cilantro creates a symphony of flavors that’s downright addictive. Perfect for a summer BBQ or when you’re craving a tropical escape in the middle of winter.

Maple Glazed Barbequed Pineapple

Prepare to have your taste buds tango with this Maple Glazed Barbequed Pineapple, a dish that’s as easy to love as it is to make. Perfect for those who like their desserts with a side of ‘wow’ and a sprinkle of ‘why didn’t I think of that?’

Ingredients

• 1 whole pineapple, peeled and cored (look for one that’s ripe but firm)
• 1/2 cup pure maple syrup (the real deal, not the pancake stuff)
• 2 tbsp unsalted butter, melted (because everything’s better with butter)
• 1 tsp ground cinnamon (for that warm, spicy kick)
• 1/2 tsp vanilla extract (or almond extract for a twist)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, because we’re not just warming it up, we’re getting it ready for action.
2. Slice the pineapple into 1/2-inch thick rings. Pro tip: A serrated knife makes this job a breeze.
3. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, and vanilla extract. This is your glaze, and it’s about to make everything better.
4. Brush both sides of the pineapple rings with the glaze. Don’t be shy; the more, the merrier.
5. Place the pineapple rings on the grill. Cook for 3-4 minutes per side, or until you see those beautiful grill marks and the edges start to caramelize.
6. During the last minute of grilling, brush another layer of glaze on each side for that extra glossy finish. Watch it closely to prevent burning.
7. Remove from the grill and let them cool for a minute. They’ll be hot, and patience is a virtue, especially when it comes to not burning your tongue.

Ready to serve? These glazed pineapple rings are a caramelized dream with a smoky edge, perfect on their own or as a topping for ice cream or pancakes. Remember, the first bite is always the sweetest, but the last one is the one you’ll miss the most.

Barbequed Pineapple and Bacon Bites

Who knew that the dynamic duo of sweet and savory could get any better? These Barbequed Pineapple and Bacon Bites are here to prove that wrong, combining the smoky goodness of bacon with the tropical zing of pineapple in a bite-sized package that’s perfect for your next BBQ bash or a sneaky midnight snack.

Ingredients

• 1 fresh pineapple, cut into 1-inch chunks (look for one that’s ripe but firm)
• 1 lb thick-cut bacon, cut into thirds (because flimsy bacon just won’t do)
• 1/2 cup brown sugar (for that caramelized magic)
• 1 tbsp smoked paprika (adjust to taste, but why would you?)
• 1/2 tsp cayenne pepper (for a hint of heat, or go wild and add more)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) because we’re not just warming things up, we’re making magic.
2. In a small bowl, mix the brown sugar, smoked paprika, and cayenne pepper. This is your flavor bomb—handle with care.
3. Wrap each pineapple chunk with a piece of bacon, securing it with a toothpick. Think of it as putting a little bacon jacket on your pineapple.
4. Generously coat each bacon-wrapped pineapple bite with the spice mixture. Don’t be shy; this is where the flavor party starts.
5. Place the bites on the grill, turning every 2-3 minutes, until the bacon is crispy and the pineapple is slightly charred, about 10-12 minutes total. Watch for flare-ups—nobody likes a charcoal bite.
6. Let them cool for a minute (if you can resist), then serve. Tip: The caramelized sugar will be hot, so give it a sec unless you’re into that.

Fancy serving these on skewers for easy grabbing, or pile them high on a platter and watch them disappear. The contrast between the crispy, smoky bacon and the juicy, sweet pineapple is nothing short of a flavor explosion. Perfect for when you want to impress without the stress.

Teriyaki Barbequed Pineapple Burgers

Zesty and zippy, these Teriyaki Barbequed Pineapple Burgers are here to shake up your grill game with a tropical twist that’ll have your taste buds doing the hula. Perfect for when you’re craving something sweet, savory, and slightly smoky, this burger is a summer soirée on a bun.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 4 pineapple rings (fresh or canned, but pat dry if using canned)
• 1/4 cup teriyaki sauce (homemade or store-bought, but go for the thick & glossy kind)
• 1 tbsp vegetable oil (or any neutral oil to grease the grill)
• 4 burger buns (toasted for extra crunch)
• 1 tbsp butter (for toasting buns, because why not?)
• Salt and pepper (just a pinch to season the beef)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
2. Divide the ground beef into 4 equal portions and gently form into patties. Season both sides with salt and pepper. Tip: Make a slight indentation in the center of each patty to prevent puffing up.
3. Grill the patties for about 4 minutes on the first side, then flip and brush with teriyaki sauce. Cook for another 3-4 minutes for medium doneness.
4. While the patties cook, grill the pineapple rings for 2 minutes per side until they have nice char marks. Tip: A little caramelization adds a smoky sweetness.
5. Butter the cut sides of the buns and toast them on the grill for about 1 minute until golden. Watch closely to avoid burning.
6. Assemble the burgers: bottom bun, teriyaki-glazed patty, grilled pineapple ring, and top bun. Tip: Add a drizzle of extra teriyaki sauce for an umami punch.

Voilà! You’ve just crafted a burger that’s a juicy, sweet-and-savory masterpiece with a caramelized pineapple crown. Serve with a side of sweet potato fries or a crisp salad to round out the meal. And hey, if you’re feeling extra, skewer a mini pineapple ring on top as a edible garnish—because presentation is half the fun.

Barbequed Pineapple Upside Down Cake

Venture into the realm of backyard BBQ magic with a twist that’ll have your taste buds doing the cha-cha. This isn’t just any cake—it’s a smoky, sweet, caramelized masterpiece that flips the script on tradition.

Ingredients

• 1 cup all-purpose flour (sifted for fluffiness)
• 1/2 cup granulated sugar (because life’s sweet)
• 1/4 cup brown sugar (for that deep, caramel vibe)
• 1/2 cup unsalted butter, melted (or margarine for a lighter touch)
• 1 large egg (room temp for best friends with butter)
• 1 tsp vanilla extract (the secret handshake of baking)
• 1/2 cup milk (whole for richness, but any works)
• 1 tsp baking powder (the lift in your cake’s step)
• 1/4 tsp salt (to balance the sweet)
• 1 fresh pineapple, sliced into rings (or canned in a pinch)
• Maraschino cherries (for that classic ‘wow’ factor)

Instructions

1. Preheat your grill to 350°F, aiming for indirect heat. Yes, we’re baking on the BBQ—adventure awaits!
2. In a bowl, whisk together flour, baking powder, and salt. This is your dry team, ready for action.
3. In another bowl, beat the egg, then mix in sugars, melted butter, vanilla, and milk. Welcome to the wet team huddle.
4. Combine wet and dry teams gently. Overmixing is the enemy of fluffy cakes—think of it as a gentle high-five.
5. Place pineapple rings on the bottom of a greased 9-inch cake pan. Pop a cherry in the center of each ring because pretty matters.
6. Pour batter over the pineapples, smoothing the top. It’s like tucking them into a sweet, cakey blanket.
7. Cover the pan with foil and place on the grill. Bake for 40-45 minutes. No peeking—let the magic happen.
8. Test doneness with a toothpick. If it comes out clean, your cake is ready to flip the script.
9. Let cool for 10 minutes, then invert onto a plate. The big reveal should be met with oohs and aahs.

Perfectly caramelized pineapple meets moist, fluffy cake in every bite. Serve it warm with a scoop of vanilla ice cream for a contrast that’s cooler than the other side of the pillow.

Conclusion

Hooray for these 11 mouthwatering barbequed pineapple recipes that promise to spice up your grilling game! Whether you’re craving something sweet, savory, or a bit of both, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow grill enthusiasts to enjoy.