Grill pineapple hot and fast.

Yes, but the trick is high heat and dry fruit, not sugar.

You don’t need to brush on brown sugar or honey—pineapple already has enough natural sugar to caramelize beautifully. The real secret is getting the surface dry and the grill screaming hot. If the rings are wet, they’ll steam before they char. Pat them dry with paper towels.

Get your grill (or cast iron pan) to medium-high. Lay the rings down and don’t move them for 3–4 minutes. You want dark grill marks and some golden-brown edges. Flip, repeat.

A pinch of salt or chili powder right before serving cuts the sweetness and makes it taste like something you’d pay $12 for at a taco spot. Serve it solo, over vanilla ice cream, or with a drizzle of crema.

Trust the fruit, not the syrup.