Grill hot, sugar brown, pineapple perfect

Yes, it’s easy: slice the pineapple, coat with brown sugar and a pinch of salt, then grill over high heat until charred and caramelized.

Use brown sugar, not white. The molasses in brown sugar melts faster and gives you that deep, almost smoky caramel. White sugar will work but it’s more likely to burn before the pineapple gets good color. Toss the slices in a bowl with the sugar and salt (salt cuts the sweetness and brings out the fruit) until evenly coated. Let them sit five minutes while the grill heats up.

Get the grill screaming hot. Oil the grates well. Place the slices directly over the fire. Don’t move them for 3–4 minutes. Flip when you see dark grill marks and the sugar has turned into a sticky glaze. Another 2–3 minutes and you’re done. Thick slices (about ½ inch) hold up better; thin ones fall apart and burn.

Serve warm. Good on its own, better over ice cream or with a drizzle of lime and a sprinkle of chili powder.

Your summer cookout just got a serious upgrade.