Charred Pineapple Charge-Up Spears

Method

1. Cut the spears and mix the glaze

   Heat an outdoor grill or ridged grill pan to medium-high, about 205°C to 230°C (400°F to 450°F). Peel and core 900 g of large ripe pineapple. Cut each whole pineapple lengthwise into 8 even spears about 15 cm long and 3 cm wide at the broad end, adjusting proportionally when using part of a pineapple. Pat every face dry. Reserve one-third of 15 ml of avocado oil for the grates. Whisk the remaining two-thirds of the oil with 30 ml of pure maple syrup, 45 ml of fresh lime juice, 4 g of lime zest, 2 g of ancho chile powder, 1 g of ground ginger, 0.7 g of ground cinnamon, and 1.5 g of kosher salt until smooth. Transfer about one-third of the glaze to a clean small bowl for the finishing pass, then brush the remaining glaze in a thin coat over all faces of the spears.

2. Set the first char

   

   Coat the clean hot grates with the oil set aside earlier. Lay the spears across the ridges without crowding them. Grill the first broad face for 2 to 3 minutes, checking at 2 minutes. Turn only when the fruit releases easily and the first face shows dark golden lines; the newly exposed face should still look bright and firm.

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3. Char the remaining faces

   Grill the second broad face for 2 to 3 minutes, checking at 2 minutes, until it releases and develops clear brown ridges. Roll each spear onto its narrow sides just long enough to pick up pale golden lines. Keep the flesh firm and bright, with no blackened sugar or translucent, softened edges.

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4. Build the tip glaze

   

   Lower the heat to medium. Brush the reserved glaze lightly over only the upper two-thirds of each spear, leaving the broad base comparatively dry as a grip. Turn the glazed sections against the grill continuously for 30 to 60 seconds total, checking at 30 seconds, until the coating bubbles, turns glossy amber, and deepens at the tip. Move the fruit to a cooler area if the maple darkens faster than the pineapple chars.

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5. Rest briefly and serve

   Move the spears to a clean platter and let them stand for 2 minutes so the thin glaze settles onto the fruit. If using fresh mint (optional), tear the leaves over the middle and glazed sections. Serve warm, with the broad, less-sticky end facing outward so each person can eat toward the darker, brighter, more intensely seasoned tip.

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Smart Substitutions

• No ancho chile powder? Use mild chili powder, or combine smoked paprika with a small amount of cayenne for similar warmth and color.
• No maple syrup? Use agave syrup or honey in the same volume; watch the final glaze closely because either can darken quickly.
• No outdoor grill? Use a heavy ridged grill pan over medium-high heat and cook in batches so the spears sear instead of steaming.
• No fresh mint? Finish with torn cilantro leaves, thin basil ribbons, or no herb at all.

Tips and Variations

• Choose a pineapple that smells sweet at the base but still feels firm; very soft fruit loses its clean spear shape over high heat.
• Dry the cut faces thoroughly and leave space between pieces so the ridges can brown the fruit instead of trapping steam.
• Save the maple-heavy finishing pass for the last minute; adding it earlier makes the sugars burn before the pineapple develops a clean char.

What Went Wrong?

• Spears stick to the grill Let the first face cook a little longer. Properly seared pineapple releases more cleanly than fruit turned too soon.
• Glaze turns black Reduce the heat, move the fruit to a cooler area, and shorten the final glazing pass. The finish should bubble and turn amber, not scorch.
• Pineapple becomes soft Use firmer fruit, cut thicker spears, and stop cooking once both broad faces have clear grill marks.
• Flavor is uneven Cut the spears to similar thickness and brush both the first coat and finishing coat in thin, even layers.

Nutrition Estimate

• Fiber: 4 g per serving
• Sodium: 150 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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