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Featured image for coal roasted pineapple burnt ends

Coal-Roasted Pineapple Burnt Ends

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Charred whole and then glazed, these Pineapple Burnt Ends are smoky, juicy, sweet, and irresistible. The spongey texture soaks up smoke and sauce, creating a flavor explosion with each bite.

  • Total Time: 1 hour
  • Yield: Serves about 6-8 1x




  1. Light a large amount of charcoal until the coals are white hot. Pour them into the bottom of your grill, leaving the grill grate off. Arrange them to accommodate the pineapple. Place the entire pineapple onto the coals, nestling it slightly so the sides are partially heated. 
  2. Rotate the pineapple every 3-4 minutes carefully. Each side will char and blacken. The pineapple will take about 30 minutes or so to fully cook, but you’ll need to keep it rotating during that time. Feel free to close the lid with the vents open, it will speed up the internal temperature slightly.
  3. Remove the pineapple when the internal temperature is around 120-130°F. Set it on a metal sheet pan and allow it to cool before slicing.
  4. Arrange the coals in the center of the grill and place the grill grate back on. Set your skillet over the coals to preheat it for the next step.
  5. Slice up the pineapple by first slicing off the top and bottom. Carefully carve the burnt skin, revealing the steaming pineapple flesh on the inside. Slice the pineapple away from the core, and cut it into 1.5 – 2″ cubes.
  6. Place the warm cubes into a bowl with the unsalted butter and mix to melt the butter while coating the pineapple. Sprinkle in the seasoning blend, and stir once more.
  7. Add the pineapple and melted butter to the preheated skillet. Stir briefly, and allow the pineapple to cook for about 3-4 minutes to develop a little char.
  8. Pour in the BBQ sauce and stir again. Cook for about 5-7 minutes, allowing the sauce to thicken and caramelize the outside of the pineapple. You’ll need to stir frequently, gently, to make sure the sugars don’t burn in the sauce. Have a bowl or plate nearby to remove the pineapple when ready.
  9. Remove the pineapple and garnish with the slices of chile. Serve with toothpicks and a cold beer.


  • Trim the leaves of the pineapple if you need to fit it in the grill. Don’t slice into the flesh or trim the skin, which protects the pineapple while burning.
  • Wipe off your cutting board before slicing the pineapple into cubes, this helps to minimize the amount of charred bits that transfer to your pineapple.
  • Preheat the skillet while you’re slicing the pineapple, so you don’t have to wait on it.
  • Add wood chips while grilling the pineapple for additional flavor, and to keep the heat going.
  • Author: Brad Prose
  • Prep Time: 20
  • Cook Time: 40
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Appetizer
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