Grill fruit hot and fast, then add a little luxury

Yes, it’s dead simple: cut, oil, grill hot, and finish with something decadent.

Here’s the playbook. Cut fruit into large pieces — halve peaches, slice pineapple into rings or spears. Small pieces fall through the grates. Brush lightly with a neutral oil (avocado, canola, grapeseed) so they don’t stick and the sugars caramelize instead of burn. No need to fuss with sugar unless the fruit is underripe — a sprinkle of brown sugar or honey right before grilling gives a nice crust.

Grill over direct medium-high heat. 2–4 minutes per side. You want marks and softness, not mush. Peaches should be warm all the way through, pineapple should have those dark charred edges. Pull them off while they still hold their