Grilled Labor Day Pineapple with Honey Drizzle

Labor Day cookouts across America often end on a sweet note, and grilled pineapple delivers that with smoky caramelized edges. Thick spears get a honey-lime drizzle, a dusting of cinnamon, and flaky salt for a simple backyard dessert.

Serves 6 · 12 min prep · 8 min cook

Estimate for one serving

• 120 cal
• 1g protein
• 31g carbs

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Ingredients

• 1 large fresh pineapple
• 1/4 cup honey
• 2 tbsp fresh lime juice
• 1/2 tsp ground cinnamon
• 1 pinch pinch of flaky sea salt
• 3 cups optional vanilla ice cream for serving

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well so the fruit releases cleanly.
2. 2Trim the top and base from the pineapple, stand it upright, and slice away the skin in downward strokes, removing all eyes.
3. 3Cut the peeled pineapple lengthwise into eight to ten thick spears, discarding the tough core if desired.
4. 4In a small bowl whisk the honey, lime juice, and cinnamon until smooth and pourable.
5. 5Brush both sides of each pineapple spear lightly with a little of the honey mixture, reserving the rest for finishing.
6. 6Place the spears directly on the hot grates and grill three to four minutes per side until deep golden grill marks appear and the fruit softens slightly at the edges.
7. 7Transfer the grilled spears to a platter, drizzle generously with the remaining honey-lime mixture, and finish with flaky sea salt.
8. 8Serve immediately as a cookout dessert, optionally with a scoop of vanilla ice cream melting over the warm fruit.
9. 9Leftover spears keep refrigerated up to two days and can be chopped into yogurt or oatmeal the next morning.