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Spears of baked Brazilian pineapple ready to eat.
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Baked Brazilian Pineapple

Our simple baked Brazilian pineapple recipe combines juicy fresh pineapple, cinnamon and sugar and then cooks it in the oven or on the grill until caramelized into a delicious dessert.
Course Appetizer, brunch, Dessert
Cuisine brazilian
Keyword baked pineapple, brazilian pineapple, oven roasted pineapple
Servings 4
Calories 328kcal

Equipment

Ingredients

  • 1 large pineapple peeled, cored and cut into spears
  • 1 cup brown sugar packed
  • 1-3 teaspoon cinnamon, ground more or less to taste
  • 2-4 tblsp butter COLD, cubed
  • cooking spray

NEEDED FOR GRILL

  • disposable or metal pan to hold your pineapple if desired for best results
  • extra butter or cooking spray to grease pan
  • vegetable oil for your grill

Instructions

  • Get out and measure your ingredients.
    Ingredients to make baked pineapple.
  • Decide how you want to cut your pineapple; sliced, spears or chunks.

Marinate the Pineapple in Resealable Bag

  • Combine brown sugar and cinnamon in a large resealable bag.
    Sugar and cinnamon in a bag.
  • Add the pineapple spears and close the bag tightly.
    Pineapple added to the bag.
  • Shake it so that the cinnamon and brown sugar completely coat the spears. Press sugar mixture onto spears as you remove from bag.
    Pineapple spears coated with cinnamon and sugar to make baked pineapple.

OR Use Shallow Plate or Bowl

  • Combine brown sugar and cinnamon in a bowl.
    Cinnamon and brown sugar in a dish.
  • Toss pineapple in sugar.
    Pineapple rolled around in the sugar and cinnamon.
  • Lay them on a tray and repeat until all are coated.
    Coated pineapple spears ready to cook.

PINEAPPLE IN THE OVEN

  • Preheat oven to 400 degrees. Prepare a rimmed baking sheet with tin foil and a light coating of cooking spray. Set aside. 
  • Place coated pineapple on prepared baking sheet in a single layer. Place tiny butter cubes across the top of the pineapple spears.
    Butter is added to tray to make baked pineapple in the oven.

PINEAPPLE ON THE GRILL

  • You may need a metal or disposable pan for best results but the choice is yours. I always use one.
  • Wipe and clean your grill.
  • Completely oil your cooking grate. Grab tongs and squeeze a bunch of paper towel together. Dip paper towel in vegetable oil and rub on top of each grate repeatedly. 
  • Turn burners on high, cover, and heat your grill until hot; about 15 minutes.
  • Reduce all of your burners to medium heat.
  • Dump contents of resealable bag into your pan. Include all of the brown sugar mixture, teriyaki or oil.
  • Using a brush or even a spoon; adjust, brush or flip pineapple until well-coated.
  • Serve and enjoy every bite!
    Spears of Brazilian pineapple baked in the oven on a round cutting board and piece of parchment.

Notes

Notes for Cooking Different Cuts of Pineapple on the Grill:
1.Rings or Slices
Place pineapple rings directly on top of the grill and cook covered, until softened, and lightly charred; 3 to 5 minutes per side, depending on thickness of pineapple.
OR
Cook pineapple in a pan on top of your hot grate for 7 to 10 minutes, flipping midway.  Brush or baste with excess mixture, as often as possible, and just before serving. You will definitely be glad you did.
2.Spears
Place prepared pineapple spears directly on top of the grill, with or without a skewer stuck inside it lengthwise. Just like a big pineapple popsicle or lollipop. 
Cook covered until soft and lightly charred; 2 to 3 minutes per side, depending on the thickness of your pineapple.
OR
Cook pineapple in pan on top of the hot grate for 7 to 10 minutes, flipping at least twice throughout so all three sides are cooked evenly.
Brush or baste with the excess mixture, as often as possible and just before serving. You will definitely be glad you did.
3.Chunks
Place skewers directly on a well-oiled grate. 
Cook covered until soft and lightly charred, 2 to 3 minutes per side, depending on thickness of the pineapple so they are cooked evenly.
OR
Place unskewered pineapple in pan on top of the hot grate for 7 to 10 minutes, adjusting a few times throughout.
Brush or baste with excess mixture, as often as possible, and right before serving.

Nutrition

Calories: 328kcal | Carbohydrates: 84g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 332mg | Fiber: 3g | Sugar: 76g | Vitamin A: 145IU | Vitamin C: 108mg | Calcium: 89mg | Iron: 1mg