Grilled Pineapple with Yuzu Kosho

The first time I made this grilled pineapple was on a stifling afternoon, when the sun seemed to melt even my resolve in the kitchen. The sizzle and faint smoke from the grill mixed with the sharp brightness of yuzu kosho made the whole house smell like an open-air market by the sea. That sweet–spicy aroma had my neighbors peeking over the fence, jokingly asking if I was opening a tropical izakaya in my backyard. Pineapple is bold on its own, but just wait until it soaks up that citrusy butter.

I remember grilling up a batch of this for a last-minute dinner with friends—the kind where everyone just shows up hungry with no plan. The pineapple was gone in minutes, and nobody believed how simple it was until I showed them the tiny bowl of spiced butter and a handful of mint.

Ingredients

• Ripe pineapple: Go for a pineapple that smells fragrant at the base and yields slightly to pressure—it will caramelize beautifully and isn’t too tart.
• Unsalted butter: Make sure it’s soft so it whips quickly; it lets the citrus and heat from yuzu kosho shine.
• Yuzu kosho: This funky, spicy Japanese paste only needs a touch, but I always taste and add more if I want a bigger punch.
• Honey (optional): Use it if your pineapple is on the sour side or if you want a touch of silkiness in the butter.
• Lime zest: Zested lime works magic with grilled fruit, and I’ve learned to add it just before mixing so every bite is bright.
• Flaky sea salt: A little scattered on top does wonders—don’t skip it for that sweet–salty hit.
• Fresh mint leaves: Tear them by hand for aroma; they add a pop of color and freshness.
• Lime wedges: Let everyone squeeze their own, right at the table—it wakes up all the flavors.

Instructions

Make the yuzu kosho butter:

In a small bowl, combine softened butter, yuzu kosho, honey if using, and lime zest. Stir it together until smooth and taste for spice—you can always sneak in a little more yuzu kosho.

Heat the grill:

Fire up your grill or grill pan to medium-high, and let it get hot enough that a drop of water sizzles away quickly.

Prep the pineapple:

Pat the pineapple dry so you get those lovely grill marks, not steam. Lightly oil the grates with a paper towel if you like to keep fruit from sticking.

Grill the pineapple:

Lob the rings or spears on the grill and let them cook 3–4 minutes per side until charred stripes form and the fruit softens and sweetens.

Add the flavored butter:

While the pineapple is still hot, smear each piece with yuzu kosho butter so it melts into the fruit and creates a glossy finish.

Finish and serve:

Scatter on flaky sea salt, toss mint leaves over the top, and pass around lime wedges so everyone can add a tart burst at the table.

Pin it

Watching my friend’s face light up as he bit into a slice—eyes wide at the citrus heat—reminded me how a simple twist on fruit can turn dessert into a memory.

Getting the Grill Marks Just Right

Experimenting with grill temperature taught me patience; I set a timer on my watch and resisted the urge to fuss, letting the fruit sit undisturbed for those iconic caramelized lines and smoky flavor.

Choosing the Perfect Yuzu Kosho

After trying both red and green varieties, I found green yuzu kosho is brighter and more citrusy, while red adds a deeper chili note—either is delicious, just use what you find.

Serving Suggestions to Impress

This pineapple really comes alive with a chilled scoop of coconut sorbet or a side of vanilla ice cream. Wine-wise, a crisp Riesling or sparkling sake with a hint of sweetness makes each bite sing.

• Add toasted coconut for extra crunch.
• Try lemon zest if you’re out of limes.
• Double the butter and save some for grilled veggies.

Pin it

This dish always brings a sense of fun to the table, proving tropical fruit and a dash of boldness go a long way. Hope it gives your dessert game a bright, unexpected twist too.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes — choose thick slices and pat them very dry before grilling. Fresh pineapple offers better texture and deeper caramelization, but canned rings work if drained and dried well.

→ How can I control the spice level?

Adjust the yuzu kosho amount in the butter: start with 1 teaspoon and add more to taste. Mixing in a touch of honey will also mellow the heat while preserving citrus character.

→ What temperature and timing are best for grilling?

Preheat the grill or grill pan to medium-high. Oil the grates, then grill pineapple 3–4 minutes per side until tender and marked; thicker pieces may need a minute or two longer.

→ Can the yuzu kosho butter be made ahead?

Yes, combine and chill the butter up to 2 days ahead. Bring it to room temperature before serving so it’s soft enough to melt over hot pineapple, or slice into pats for immediate melting.

→ Any dairy-free alternative to the butter?

Use solid coconut oil or a plant-based butter substitute mixed with yuzu kosho and lime zest. Coconut oil adds complementary tropical notes and melts nicely over hot fruit.

→ What are good serving pairings?

Serve with a scoop of coconut sorbet or vanilla ice cream, or pair with a crisp Riesling or sparkling sake to balance the sweet, spicy and citrus elements.