Brazilian Grilled Pineapple

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I know there are only five love languages, but if there were a sixth one, it would be this Brazilian Grilled Pineapple 🍍. I’ve been to Copacabana Brazilian Steakhouse many times, and I swear, I look forward to the grilled pineapple the most. Juicy, warm, with a sweet caramelized crust, trust and believe, I’m locking eyes 👀 with the waiter in charge of cutting those tender sheets of gold all night.

Brazilian Grilled Pineapple

When I purchased my vertical spit to make my Greek Chicken Gyros, I thought, what else could I use this bad boy for? Suddenly, vivid flashbacks of that perfectly grilled pineapple flesh came over me 🤤, and I knew instantly I had to try and recreate this incredible dish. I promise you, once you give this recipe a try, my Brazilian Grilled Pineapple will be on repeat all summer long 🙌!

Why You’ll Love Brazilian Grilled Pineapple

The best part about grilling fruit is that it’s full of natural sugars, which, combined with some 🔥, turns into the most delicious caramelization. That’s what makes this Brazilian Grilled Pineapple the ultimate dessert!

The brown sugar and cinnamon mixture caramelizes the exterior of the pineapple, adding depth and smokiness to this already tasty fruit. The grilling process softens the pineapple 🍍, giving it the most beautiful tender and succulent texture. A perfect balance of sweet, smoky and tangy, this Brazilian Grilled Pineapple is a dream come true!

How to Prepare Brazilian Grilled Pineapple

🔥 Preheat the oven to 425F (220C).

🍍 Cut off the ends of the pineapple, then remove the outer skin completely.

✨ Remove any remaining tough bits.

🤎 Mix brown sugar and cinnamon on a plate, and coat the pineapple.

🔪 Skewer pineapple through the center with vertical spit.

💦 Add water or pineapple juice to prevent burning.

♨️ Bake for 45-60 minutes, optionally broil the Brazilian Grilled Pineapple for 5 minutes.

💛 Slice vertically and serve.

Nonna’s Tip 🍍

I used the smallest skewer out of the three that came with the gyro plate. Keep a close eye on the liquid at the bottom of the plate and add a little more if needed.

Brazilian Grilled Pineapple

Variations and Substitutions for Brazilian Grilled Pineapple

  1. Instead of using brown sugar, you can try using another sweetener such as 🍯 honey or coconut sugar.
  2. Garnish the grilled pineapple with fresh 🌿 mint leaves.
  3. Sprinkle some lime zest over the pineapple slices before serving.
  4. If you don’t have a vertical spit, you can cube it and use metal skewers or even wooden skewers (soak them in water first to prevent burning).
  5. Feel free to swap cinnamon with other spices like cardamom or allspice for a different flavor profile.

Similar Recipes

Best Served With

  • Grilled meats such as steak, pork, or Grilled Chicken Thighs
  • As a dessert topping over vanilla ice cream or Greek yogurt
  • Fresh onions, peppers, cilantro, and lime juice to make a flavorful salsa

Common Questions

Can I use white sugar instead ?

Yes, you can substitute white sugar for brown sugar if you prefer. However, brown sugar adds a deeper flavor due to its molasses content.

Can I grill the pineapple instead of baking it in the oven?

Grilling the pineapple adds a smoky flavor to the fruit. Simply grill it over medium heat for about 5-7 minutes on each side, or until caramelized.

Is it necessary to use a vertical spit to cook the pineapple?

While using a vertical spit ensures even cooking and presentation, you can cube it and use regular metal or wooden skewers if you don’t have a spit.

Brazilian Grilled Pineapple

Brazilian Grilled Pineapple

The grilling process softens the pineapple 🍍, giving it the most beautiful tender and succulent texture. A perfect balance of sweet, smoky and tangy, this Brazilian Grilled Pineapple is a dream come true!
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Course: Dessert
Cuisine: Brazilian
Servings: 1 Pineapple
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 1 pineapple, outer skin removed
  • ½ cup brown sugar, to taste
  • ½ tablespoon cinnamon, measure with your heart
  • 1 cup water, for the bottom of the dish so the sugar doesn't burn


  • Preheat the oven to 425F (220C).
  • Take a whole pineapple and cut off each end.
  • Place it flat-side down. Now, with a sharp knife, start cutting the outer skin, starting from the top and gliding the knife all the way to the bottom. You are going to cut off all the skin around the pineapple.
  • If there are any remaining harder brown bits, remove them with a knife or pointed end of a potato peeler.
  • In a separate plate, mix together brown sugar and cinnamon. Roll the pineapple in the cinnamon sugar mixture or use your hands to press it on.
  • Take the oven vertical spit and stick the pineapple onto the skewer by piercing it through the center of the core.
  • To prevent the sugar from burning while cooking, add some water to the bottom of the plate. Alternatively, you can also try using pineapple juice instead of water (although I have not personally tried this). Make sure to keep an eye on the liquid and add more as needed to prevent the bottom of the plate from burning. Please note that I have not personally tried using pineapple juice in this way.
  • Place the pineapple in the oven and bake for 45-60 minutes. I like to put mine on broil (top burner only) for the last 5 minutes to char the top, but keep a very close eye on it.
  • Once cooked, make vertical slices and enjoy!
  • Note: I used the smallest skewer out of the three that came with the vertical spit.



Calories: 880kcal, Carbohydrates: 230g, Protein: 5g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.1g, Sodium: 52mg, Potassium: 1150mg, Fiber: 15g, Sugar: 196g, Vitamin A: 537IU, Vitamin C: 433mg, Calcium: 256mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Brazilian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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