Glazed Pineapple

Sweet, Smoky and Glazed to Perfection.

You don’t have to live on a tropical island to bring a little island spirit to your table, but I’m lucky enough to call one home.

Here on Kaua‘i, I’m spoiled with access to some of the world’s most flavorful pineapples. From the vibrant golden-fleshed variety to the prized white Sugarloaf pineapple (which tastes like cotton candy and melts in your mouth), the flavor possibilities are endless. I love grilling pineapple in all its forms, whether it came straight from the farmers market, my neighbor’s yard, or yes... even a can. Because when you brush it with a buttery rum glaze and throw it on a hot grill, it transforms into something truly magical.

This recipe can elevate any meal, no matter the season. It’s quick, inexpensive, wildly flavorful, and ridiculously simple. Whether you're serving it as a tropical side with grilled chicken or spooning it over vanilla ice cream, this glazed pineapple does the trick.

It’s smoky, juicy, and infused with Kōloa Dark Rum, bringing warm notes of vanilla, subtle espresso, and brown sugar to every bite. The glaze comes together in minutes, and the caramelization from the grill adds just the right touch of depth. Think of it as a secret weapon for lazy dinners, impromptu guests, or anytime you want to serve something that looks and tastes like more than the sum of its parts.

Even if you’re working with canned pineapple (no judgment here), it still works beautifully. Just drain it well, pat it dry, and follow the same steps. This is island-style cooking: with a little flexibility and a whole lot of flavor.

Let me show you how I make it.

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Pineapple Varieties: Fresh, Local, or From a Can

Not all pineapples are created equal, and that matters when you're grilling.

• Golden Pineapple: With its sunny yellow flesh and vibrant sweet-tart flavor, this variety caramelizes beautifully on the grill. It’s firm enough to hold up to high heat and delivers that iconic tropical bite.

• Sugarloaf Pineapple: Native to Hawai‘i and grown locally on Kaua‘i, this white-fleshed pineapple is softer, super sweet, and low in acidity. Its candy-like flavor makes it perfect for gentler grilling or enjoying chilled with a drizzle of rum glaze.

• Canned Pineapple Rings: When fresh pineapple isn’t available, canned rings are a convenient and reliable option. Look for pineapple canned in 100% juice, not syrup, this keeps the flavor bright and natural without added sweetness. Thicker, firm-textured rings (often labeled as “sliced pineapple”) work best for grilling. Be sure to drain well and pat dry before using so the glaze can cling properly and you get those golden grill marks without extra steam.

Whether you’re slicing up a just-picked Sugarloaf or reaching for a pantry staple, the beauty of this dish is that it adapts to what you have, and still delivers something special.

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How to Pick the Best Pineapple for Grilling

Whether you're grilling fresh golden rings or Sugarloaf spears, choosing the right pineapple makes all the difference in flavor, texture, and caramelization.

Here are my 5 tips on how to pick a good one:

1. Look for Golden Color at the Base

A ripe pineapple usually has a golden hue near the bottom, not entirely green. A little green is okay, especially up top, but a mostly yellow or gold body indicates ripeness and natural sweetness.

2. Give It a Gentle Squeeze

It should feel firm but slightly soft when pressed near the base. If it's rock-hard, it may be under-ripe. Too soft or spongy? It’s probably overripe and best used in smoothies or baked dishes.

3. Smell for Sweetness

Turn the pineapple upside down and sniff the base. You should catch a sweet, fruity aroma. If it smells fermented or sour, it’s past its prime.

4. Tug a Leaf from the Crown

If a center leaf pulls out with only slight resistance, that’s a good sign it's ripe and ready. But don’t rely on this test alone, use it in combination with color and scent.

5. Size Isn’t Everything

Sugarloaf pineapples are usually smaller and whiter inside than the golden variety, but they’re bursting with sweet, candy-like flavor. Either type works beautifully in this recipe, it’s just about the flavor experience you want.

Bonus Tip: If you're not using it the same day, store your whole pineapple at room temp for a couple of days to continue ripening. Once sliced, refrigerate and use within 2–3 days for best flavor and texture.