This summer, we’ve been grilling lots of fruit, and this Drunken Pineapple recipe might be our favorite so far. It’s quick and easy to prepare and sweet and smoky to taste.

We decided that Drunken Pineapple is best over vanilla bean ice cream, but it would also be fantastic on its own, on top of a grilled chicken breast, or even blended up and used as the base for a really flavorful, seasonal cocktail. If you’re planning to serve it with food, it’s definitely best when fresh off the grill, but it’s also great at room temperature or chilled.

For this recipe we used cognac, but if you wanted to make piña colada grilled pineapple, you could easily swap rum for the cognac.


Drunken Grilled Pineapple
1 pineapple, outside removed
1 can full-fat coconut milk
1 shot cognac
2 teaspoons vanilla extract
1 tablespoon cinnamon
1 tablespoon kosher salt
1 cup turbinado sugar (and possibly more)

Slice the pineapple into 6 equal discs. Remove the core from each and set aside.

Combine the coconut milk, vanilla, cinnamon and salt in a large freezer bag. Place the pineapple discs in the bag and mix to make sure all of the pineapple pieces are coated and submerged.


Prepare your grill for direct grilling. Place about a half cup of the turbinado sugar on a small plate. Remove a piece of pineapple from the bag and allow the excess liquid to drip back in the bag. Then dredge the pineapple slice in the sugar, and make sure to get an even coating on both sides. Place the pineapple directly on the grill right over the fire and allow the sugar to caramelize, turning it occasionally for about 5 total minutes — until a brown caramel forms on the outside of the fruit. Repeat the same process with the other 5 slices.