Fricy Grilled Pineapple Delight (Printable)

Savor grilled pineapple with a zesty yuzu kosho butter.

# What You’ll Use:

→ Fruit

01 - 1 ripe pineapple, peeled, cored, and cut into thick rings or spears

→ Butter

02 - 60 g (4 tbsp) unsalted butter, softened
03 - 1–1.5 tsp yuzu kosho (to taste)
04 - 1 tsp honey (optional, for extra sweetness)
05 - Zest of 1 lime

→ Garnish

06 - Flaky sea salt, to taste
07 - Fresh mint leaves, for serving
08 - Lime wedges, for serving

# How-To:

01 - In a small bowl, combine the softened butter, yuzu kosho, honey (if using), and lime zest. Mix until smooth. Taste and adjust yuzu kosho for more spice, if desired. Set aside.
02 - Preheat a grill or grill pan over medium-high heat.
03 - Pat pineapple slices dry. Lightly oil the grill grates. Grill pineapple for 3–4 minutes per side until tender and grill marks appear, caramelizing the fruit.
04 - Immediately smear or dollop each slice with yuzu kosho butter while hot, allowing it to melt over the pineapple.
05 - Sprinkle with flaky sea salt, garnish with mint leaves, and serve with lime wedges.

# Expert Advice:

01 -
  • This dish transforms simple pineapple into a gourmet experience that's both refreshing and exciting.
  • Grilling caramelizes the sugars, creating an irresistible sweetness that pairs perfectly with the spicy butter.
02 -
  • Don't skip adjusting the yuzu kosho; tasting as you go is key to getting the flavor just right.
  • Grill marks add visual appeal, but make sure not to overcook the pineapple, as it can turn mushy.
03 -
  • Pin for the perfect texture by grilling just until marks appear; overcooking can be a real disappointment.
  • My secret? A touch of lime juice right before serving adds that last zing that surprises and delights.
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