Grilled Pineapple with Raspberries

Grilled Pineapple with Raspberries is the kind of dish that turns a warm evening into something special. Simple to prepare yet packed with flavor, this sweet and smoky dessert shows just how far your grill can take you—even beyond dinner. Created by chef and pitmaster Johan Magnusson of Big Swede BBQ, this recipe brings a bold twist to the backyard with a charred fruit base, rich raspberry coulis, and a cold scoop of vanilla to balance the heat.

Johan starts by marinating fresh pineapple slices in a buttery blend of honey, hot sauce, and his award-winning Badass Pork Boost rub. That alone would do the trick, but then he takes it a step further. The grilled pineapple gets brushed with more of the sweet-spicy glaze as it caramelizes on the grates. At the same time, a raspberry-mint coulis chills in the fridge, ready to serve as a cool, refreshing contrast to the warm fruit and ice cream. Every bite hits the right note: tangy, buttery, fruity, and fiery with a hint of smoke.

This recipe isn’t complicated. But it does show what’s possible when you bring a creative edge to classic ingredients and let the grill do more than just sear meat. Whether you're wrapping up a backyard cookout or adding a surprise twist to a weeknight dinner, this one makes a lasting impression.

For more food inspiration, follow TrueFlame Brand Ambassador Johan Magnusson of Big Swede BBQ on your favorite social media platform and order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Serves 8

Grilled Pineapple with Raspberries Ingredients

• 1 Pineapple, peeled, cored, and sliced
• 1 Tbs Honey
• 8 Tbs Butter
• 1 dash of Hot Sauce
• 2 Tbs Big Swede BBQ Badass Pork Boost or your favorite sweet rub
• Vanilla Ice Cream to serve

Raspberry Coulis

• 2 cups Raspberries
• 1/2 cup Honey
• 1/4 cup Mint Leaves

Grilled Pineapple with Raspberries Directions

1. Preheat your TrueFlame grill by igniting all main burners. Then, close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 450°F. Turn off all the knobs except one.
2. Melt the butter over low heat in a saucepan. Add the honey, hot sauce, and the Big Swede BBQ Badass Pork Boost or your favorite sweet BBQ rub. Stir and set aside. Place the pineapple slices in a large resealable plastic bag. Add the butter mix and seal the bag. Shake to coat evenly and marinate for at least 30 minutes, or preferably overnight. In a blender, purée raspberries, honey, lemon juice, and mint leaves. When mixed, keep cool in the fridge.
3. Oil the grates and then grill the marinated pineapple slices for 2 to 3 minutes per side or until heated through and lightly charred. Baste with the marinade throughout. When ready, remove the pineapple slices from the grill and let them cool for 2 minutes. Serve with raspberry coulis and vanilla ice cream.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com