Grilled Pineapple with Yuzu Butter (Printable)

Sweet grilled pineapple with zesty yuzu kosho butter.

# What You Need:

→ 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

# Directions:

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. Sprinkle with flaky sea salt, garnish with mint leaves, and serve with lime wedges.

# Expert Suggestions:

01 -
  • It’s a dazzling combination of tropical sweetness and a citrusy kick, perfect for warm evenings.
  • Grilling brings out the pineapple’s natural sugars, making it a delightful treat that feels gourmet yet easy.
02 -
  • Be careful not to over-grill the pineapple; it can become mushy instead of retaining its juicy firmness.
  • Experiment with the amount of yuzu kosho; a bit more can elevate the dish dramatically.
03 -
  • Letting the pineapple sit at room temperature for a few minutes before grilling helps achieve an even cook.
  • A quick brush of honey on the grilled slices adds a beautiful shine and sweetness.
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