Fricy Grilled Pineapple with Yuzu (Printable)

Caramelized grilled pineapple with zesty yuzu kosho butter, lime, and flaky salt for a sweet‑savory summer finish.

# What you'll need:

→ Fruit

01 - 1 ripe pineapple, peeled, cored and cut into thick rings or spears

→ Butter

02 - 4 tbsp unsalted butter, softened
03 - 1 to 1½ tsp yuzu kosho, adjusted to taste
04 - 1 tsp honey (optional)
05 - Zest of 1 lime

→ Garnish

06 - Flaky sea salt, to taste
07 - Fresh mint leaves, for serving
08 - Lime wedges, for serving

# How to make it:

01 - In a small bowl, combine the softened butter, yuzu kosho, honey if using, and lime zest; mix until smooth, taste and adjust the yuzu kosho for desired heat, then set aside.
02 - Heat a grill or grill pan over medium-high until hot and lightly smoking; brush the grates or pan with a little oil to prevent sticking.
03 - Pat pineapple slices dry with paper towel to remove excess moisture so they caramelize evenly on the grill.
04 - Place pineapple on the hot grill and cook 3 to 4 minutes per side, or until tender with pronounced grill marks and light caramelization.
05 - While slices are hot, smear or dollop yuzu kosho butter so it melts across the fruit; sprinkle with flaky sea salt, garnish with mint, and serve with lime wedges.

# Expert Suggestions:

01 -
  • The combination of caramelized pineapple and yuzu kosho butter feels like a party trick you can actually eat.
  • You can pull this off in less than twenty minutes, and everyone will assume you planned it for days.
02 -
  • If your grill is too hot, the pineapple burns before it caramelizes—keep it at medium-high for best results.
  • The first time I used yuzu kosho I went overboard; a little really does go a long way, so add gradually.
03 -
  • Be sure to pat pineapple dry—the moisture can steam instead of sear if you skip this.
  • Let the yuzu kosho butter sit for a few minutes so the flavors meld for maximum kick.
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