Grilled Pineapple with Yuzu Kosho (Print Version)

Caramelized grilled pineapple with spicy yuzu kosho butter, flaky salt and lime for a bright tropical 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 - 1–1.5 tsp yuzu kosho, 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

# Step-by-Step:

01 - In a small bowl, combine the softened butter, yuzu kosho, honey if using, and lime zest. Blend until smooth, taste and adjust seasoning. Reserve at room temperature so it remains spreadable.
02 - Heat a grill or grill pan over medium-high until hot and lightly smoking; oil the grates or pan with a thin film of neutral oil to prevent sticking.
03 - Pat the pineapple slices dry with paper towel to promote caramelization and even grilling.
04 - Place pineapple slices on the hot grill and cook 3–4 minutes per side, turning once, until tender and well caramelized with visible grill marks.
05 - While slices are still hot, smear or dollop a generous portion of yuzu kosho butter onto each piece so it melts over the fruit. Sprinkle with flaky sea salt, garnish with mint leaves and lime wedges, then serve immediately.

# Expert Tips:

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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