Grilled pineapple is embarrassingly easy.

Yes. Slice, grill, and stop before you overthink it.

Use fresh pineapple, not canned. Cut off the skin, slice into rings or spears about ¾-inch thick. Thicker slices hold up better on the grill and get those nice marks without turning to mush.

Brush both sides lightly with oil (avocado or neutral oil) — this helps caramelization and prevents sticking. Optionally dust with brown sugar, cinnamon, or a pinch of chili powder before grilling. Medium-high heat, about 3–4 minutes per side. You want deep grill marks and some softening, but it should still hold its shape.

Serve warm. The classic move is with vanilla ice cream and a drizzle of honey or balsamic reduction. Or just eat it straight off the cutting board — I won’t judge.

It’s basically a healthy-ish dessert that tastes like candy, so make extra.