This smoked pineapple features juicy pineapple spears brushed with a cinnamon-maple glaze and smoked until perfectly caramelized. Serve it with smoked huli huli chicken for a memorable meal everyone will enjoy.
My husband used to dislike cooked pineapple, but after one bite of this smoked version he was hooked. It quickly became his favorite way to enjoy pineapple, and one of my go-to recipes. We polished off an entire pineapple in one sitting, so you may want to smoke two.
I used a Pit Boss pellet grill, but any pellet grill or electric smoker will work. If your smoker has a water pan, adding a little pineapple juice enhances the flavor.
Smoked Pineapple Ingredients
A full list of ingredients and exact amounts is in the printable recipe card below.
- Pineapple
- Brown sugar
- Maple syrup
- Cinnamon
Tip: Choose a ripe pineapple that smells sweet at the base and whose leaves pull out easily.
How To Make Smoked Pineapple
For step-by-step instructions with exact measurements, see the recipe card further down.
Step 1
Peel and core: Preheat your smoker to 250°F. Trim the top and bottom off the pineapple, stand it upright and slice away the outer skin. Remove the core with a corer or by cutting the fruit into quarters.
Tip: Apple or cherry wood pellets add a sweet, fruity smoke that complements the pineapple. You can also smoke the fruit while smoking other items on the grill.
Step 2
Slice: Cut the pineapple into 1-inch-thick rings or spears for even cooking.
Step 3
Make the glaze: Whisk together brown sugar, maple syrup, and ground cinnamon until smooth.
Step 4
Arrange: Place the pineapple spears or rings directly on the grill grates or a rack, leaving space between pieces for even smoke circulation.
Step 5
Smoke: Smoke the pineapple 30–45 minutes, turning and brushing with the glaze every 15 minutes until the fruit is caramelized and tender.
Step 6
Serve: Remove from the smoker and serve immediately for the best texture and flavor.
Serving Suggestions
Smoked pineapple pairs beautifully with smoked huli huli chicken or grilled teriyaki chicken on a stick. For a simple dessert, top a warm smoked pineapple spear with a scoop of vanilla ice cream.
Variations and Add-Ins
Coconut: Sprinkle toasted coconut flakes over the pineapple before serving.
Spice it up: Add ground nutmeg and ground ginger to the glaze for extra warmth.
Citrus: Stir a tablespoon of lime juice into the glaze for a bright finish.
Extra sweetness: Drizzle honey over the finished pineapple if you like it sweeter.
Jeri’s Tips
- Use ripe fruit: A ripe pineapple will be sweeter and juicier.
- Even glaze: Brush the glaze evenly so the pineapple caramelizes consistently.
- Turn regularly: Turn the pieces every 15 minutes while smoking for even color and texture.
Storing Tips
Make ahead: You can peel and slice the pineapple ahead of time and keep it refrigerated until ready to smoke.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to three days. Serve cold or gently reheat.
Frequently Asked Questions
Fresh pineapple gives the best texture and flavor, but canned rings can be used in a pinch—make sure they are well drained before smoking.
The pineapple is ready when it is caramelized, slightly browned at the edges, and tender when pierced with a fork.
More Pineapple Recipes to Try
- Smoked Pineapple Stand Chicken: A whole chicken smoked on a whole pineapple for juicy, flavorful results.
- Pineapple Chicken Stir Fry: Chicken, pineapple, and bell peppers tossed in a sweet homemade sauce.
- Teriyaki Pineapple Meatballs: Juicy meatballs glazed with a pineapple-teriyaki sauce.
Did you make this smoked pineapple? If so, please consider leaving a star rating and a short review to let me know how it turned out. Thank you!
Printable Recipe
Smoked Pineapple
10
45
55
4 servings
Ingredients
- 1 large fresh whole pineapple
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Instructions
-
Preheat: Set your smoker to 250°F. Use apple or cherry wood for a sweet, fruity smoke. If you smoke at 225°F, allow additional time.
-
Peel and cut: Trim top and bottom, remove the skin and core, then cut into 1-inch rings or spears.
-
Glaze: Mix brown sugar, maple syrup, and cinnamon to make the glaze.
-
Arrange: Place pineapple pieces on the grates with space between them.
-
Smoke: Smoke 30–45 minutes, turning and brushing with glaze every 15 minutes until caramelized.
-
Serve: Remove from the smoker and serve immediately.
Notes
- Choose ripe pineapple: Look for sweetness at the base and easily removable leaves.
- Even coating: Brush the glaze evenly so the sugar caramelizes uniformly.
- Temperature: If smoking at 225°F, lengthen the cooking time slightly.
- Grill option: This can be done on a grill using indirect heat to avoid burning the glaze.
- Serve with ice cream: Try a scoop of vanilla alongside warm smoked pineapple.
- Storage: Keep leftovers airtight in the fridge up to 3 days; serve cold or reheated.
Nutrition
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Carbohydrates: 42g
Nutrition information is automatically calculated and may not be exact.