Grilled fruit needs heat, not sugar

Yes, and the glaze is almost optional.

The real trick with grilled pineapple or peaches is getting the fruit itself caramelized. High heat, direct contact, a little patience. You don’t need a complicated glaze to make it taste like dessert—just good timing.

Prep: Halve peaches (pit removed) or cut pineapple into rings or planks. Pat dry. A tiny brush of neutral oil helps prevent sticking and encourages browning. No sugar needed yet.

Grill on medium-high (400-450°F) directly on the grates. Peach halves go cut-side down first. Pineapple can go flat. Wait until you see deep grill marks and the fruit softens slightly—usually 3–5 minutes per side. The sugars naturally caramelize.

The glaze: You can skip it, but if you want one, keep it simple. Melted butter + honey + a squeeze of lime or lemon (or bourbon, if you’re feeling it). Brush it on during the last minute of grilling, or right after. Don’t brush it on early—sugar burns before the fruit cooks through.

That’s it. Serve warm with ice cream, yogurt, or just a fork.

You don’t need a recipe. You need a hot grill and ripe fruit.