Grilled Pineapple Boats with Honey
Grilled Pineapple Boats with Honey
Ingredients
For the Pineapple Boats
- 1 pineapple, large, halved lengthwise with core removed
- 2 tablespoons butter, melted
For the Honey Glaze
- 1/4 cup honey
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For Serving (Optional)
- 1/4 cup toasted coconut flakes
- 1/4 cup fresh mint leaves, chopped
- 1 pint vanilla ice cream
Instructions
- 1
Preheat your grill to medium-high heat, aiming for a temperature between 375-400°F. If using a charcoal grill, ensure coals are ash-covered and glowing.
⏱️ 10 min•🌡️ 375
- 2
Prepare the pineapple. Take each pineapple half and cut it lengthwise again, creating four 'boats' in total. Carefully score the flesh of each pineapple boat in a crosshatch pattern, being mindful not to cut through the outer skin. This scoring helps the glaze penetrate and makes it easier to eat. Remove any remaining tough core. Brush the cut surfaces generously with the melted butter.
⏱️ 5 min - 3
In a small bowl, whisk together the honey, freshly squeezed lime juice, ground cinnamon, and salt until well combined. This is your honey glaze.
⏱️ 3 min
- 4
Place the pineapple boats flesh-side down directly on the preheated grill grates. Grill for 5 to 7 minutes, or until distinct grill marks appear and the pineapple begins to soften.
⏱️ 7 min
- 5
Flip the pineapple boats so they are flesh-side up. Brush the cut surfaces generously with the prepared honey glaze. Continue to grill for another 5 to 7 minutes, brushing with more glaze occasionally, until the pineapple is tender, caramelized, and beautifully golden brown.
⏱️ 7 min - 6
Carefully remove the grilled pineapple boats from the grill. Drizzle any remaining honey glaze over the top. Garnish with toasted coconut flakes and chopped fresh mint leaves, if desired. Serve immediately, perhaps with a scoop of vanilla ice cream on the side for an extra treat.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Pineapple Boats with Honey
Ingredients
For the Pineapple Boats
- 1 pineapple, large, halved lengthwise with core removed
- 2 tablespoons butter, melted
For the Honey Glaze
- 1/4 cup honey
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For Serving (Optional)
- 1/4 cup toasted coconut flakes
- 1/4 cup fresh mint leaves, chopped
- 1 pint vanilla ice cream
Instructions
- 1
Preheat your grill to medium-high heat, aiming for a temperature between 375-400°F. If using a charcoal grill, ensure coals are ash-covered and glowing.
⏱️ 10 min•🌡️ 375 - 2
Prepare the pineapple. Take each pineapple half and cut it lengthwise again, creating four 'boats' in total. Carefully score the flesh of each pineapple boat in a crosshatch pattern, being mindful not to cut through the outer skin. This scoring helps the glaze penetrate and makes it easier to eat. Remove any remaining tough core. Brush the cut surfaces generously with the melted butter.
⏱️ 5 min - 3
In a small bowl, whisk together the honey, freshly squeezed lime juice, ground cinnamon, and salt until well combined. This is your honey glaze.
⏱️ 3 min - 4
Place the pineapple boats flesh-side down directly on the preheated grill grates. Grill for 5 to 7 minutes, or until distinct grill marks appear and the pineapple begins to soften.
⏱️ 7 min - 5
Flip the pineapple boats so they are flesh-side up. Brush the cut surfaces generously with the prepared honey glaze. Continue to grill for another 5 to 7 minutes, brushing with more glaze occasionally, until the pineapple is tender, caramelized, and beautifully golden brown.
⏱️ 7 min - 6
Carefully remove the grilled pineapple boats from the grill. Drizzle any remaining honey glaze over the top. Garnish with toasted coconut flakes and chopped fresh mint leaves, if desired. Serve immediately, perhaps with a scoop of vanilla ice cream on the side for an extra treat.
⏱️ 3 min