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Grilled Pineapple Recipe
Our Friends at tell that this Grilled Pineapple with Cinnamon Bourbon Glaze is a finger-licking addictive glaze, spiked with brown sugar and an olive oil-butter combo with bourbon, cinnamon, cloves and cayenne for a spicy, smoky flavor. They also tell us that now that apples are in season for the Fall, it is perfect for apples as well!

It stands up to and complements the sweetness of the grilled pineapple.

Grilled Pineapple with Cinnamon-Bourbon Glaze

Serves 6

To make this vegan, skip the butter (it adds a nice richness to the glaze, but isn’t entirely necessary; add more sugar to thicken, if needed).

1 pineapple, top and bottom removed
1/2 c. Maker’s Mark Bourbon
1/2 c. brown sugar
1/4 c. olive oil
2 Tbsp. butter
1 1/2 Tbsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 to 1/4 tsp. ground cayenne pepper

Cut body of pineapple into 6 slices of even width. Halve each slice. Set slices in a baking pan or platter that’s a few inches deep (so the glaze won’t spill later, and for easy transport to/from the grill).

PineapplesMix remaining ingredients together in either a saucepan or a microwavable dish that’s double the volume of the glaze ingredients (ensures the glaze doesn’t spill over as it bubbles up). If cooking in a saucepan on the stove, bring to a boil over medium-high heat, stir, and continue to boil until sauce thickens into a glaze, about 5 minutes.

If cooking in the microwave, cook for 3 minutes total, stirring after the first and second minutes (in the final minute, watch closely to ensure glaze doesn’t bubble over). Note: I usually taste the glaze after the butter has melted, and then again another minute into the process; this gives me a chance to adjust the seasonings to taste before I’m stuck with the final product.

Do ahead: pineapple and glaze can be prepared up to this point one day in advance and stored in an airtight, refrigerated container; glaze may need to be reheated for a minute or two if sugar re-crystallizes at all.

Pour glaze over the pineapple slices so it acts as sort of a marinade.

Once you’re ready to grill, preheat the grill until it is very hot (test the heat by holding your hand 1 inch over the grill rack; if you can only hold your hand there for 1-2 seconds, it’s at the proper temperature).

Grill pineapple slices, basting periodically with the glaze, until charred grill marks are visible on the pineapple, about 5 minutes per side. Remove pineapple from grill, drizzle with any remaining glaze, and serve warm. Vanilla ice cream optional.

For more recipes, visit
Makers Mark Bourbon Recipe


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