Grilled Pineapple

Grilled pineapple gets a gentle Indian twist here. The classic brown-sugar-and-butter glaze gets a pinch of curry powder, which sounds odd until you taste it: the warm spices amplify the pineapple’s natural sweetness and add a savory undertone that makes this feel like a dish for grown-ups. Served with cool vanilla yogurt topped with toasted coconut, it lands somewhere between dessert and grilled side, ready to go alongside a tandoori main or stand on its own with ice cream.

Grilling concentrates the pineapple’s sugars and pulls out smoky char marks, transforming raw fruit into something almost caramelly. Cut the slices a full ¾ inch thick so they hold up on the grates without falling apart, and don’t grill too long: 6-8 minutes total is plenty to heat through and develop char without turning the fruit mushy.

The curry powder is intentionally subtle (just ⅛ teaspoon) so it’s a whisper, not a shout. You taste it as warmth and complexity rather than as ‘curry.'

Pro Tips

• Use a ripe pineapple. The fruit should yield slightly when pressed at the base; underripe pineapple stays acidic even after grilling.
• Oil the grill grates first or the pineapple will stick. A few quick passes with a paper towel dipped in oil works well.
• Brush the glaze on twice during grilling, once after the first turn and once just before pulling. Multiple thin coats build flavor better than one heavy coat.
• Toast the coconut yourself in a dry skillet for 3 minutes; pre-toasted from the bag often tastes stale.

Variations

• Use coconut milk Greek yogurt for a fully tropical, dairy-free version.
• Sub Garam Masala for the curry powder for a more aromatic, less hot spice profile.
• Serve over vanilla ice cream instead of yogurt for a richer, more dessert-like presentation.