You know it’s summer if you’re eating grilled pineapple. The sweet and tangy tropical superfood got its English name from its resemblance to a pinecone, but in some European countries, it gets called by a version of the word annas, from the Paraguyan word nana, meaning exquisite fruit.


One of the reasons this treat, which is native to South and Central America, is so good for us is the presence of the enzyme bromelain, which has been used medicinally to slow blood clotting, soothe hay fever symptoms, and help reduce inflammation. It’s also got a terrific amount of fiber to aid in digestion, as well as vitamin C for even more support to your immune system.


This recipe for grilled pineapple comes to us courtesy of the Mayo Clinic. And when you’re all done, you can get your dishes clean with Seventh Generation Natural Dish Liquid - Hand Care Formula, a USDA Certified Biobased product scented with essential oils and botanical extracts.




For the marinade:

  • 1 tablespoon olive oil
  • ¼  teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 2 tablespoons dark honey
  • 1 tablespoon fresh lime juice

For the pineapple:

  • 1 firm yet ripe pineapple
  • 1 tablespoon dark rum (optional)
  • 1 tablespoon grated lime zest



Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.
Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place marinated pineapple on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.


Photo: Josh Bousel