Grilled Pineapple with Rum Syrup

Grilled Pineapple with Rum Syrup

Grilled pineapple is good, the caramelisation of the sugar adds so much flavour. Putting the pineapple on a spit and grilling it slowly, while basting it with rum caramel, adds delicious flavour and spectacle.

It’s a slow cook, around 2 hours, but so rewarding. Once cooked you can slice and serve with our optional mint, chilli and lime dressing. Ice cream would also work well as would greek yoghurt or creme fraiche.

Cooking surfaces


BBQ Temperature



  • 1 large pineapple

For the syrup

  • 100g light brown sugar
  • 75ml water
  • 25ml Spiced Rum

Optional dressing

  • Fresh mint, chopped coarsely
  • 1 red birdseye chilli
  • Juice of 1 lime


  • LetzQ Spit – the rotisserie designed for the Big Green Egg


  1. There are several ways to prep your pineapple but you want to end up with the skin and base removed. If you want to be flash, you’ll notice the pattern of the flesh spirals around the pineapple, you can use this natural pattern to cut spiral grooves. The beauty of doing this is you will have lumpy bits to caramelise.
  2. Push your skewer through your pineapple from the top with the skewer vertical and the pineapple sitting upright on a chopping board. This is the safest way. Do not do it with your hand on the end of the pineapple.
  3. Setup your Egg for a direct cook at 140°C with your LetzQ in place. You will need to almost shut the top and bottom vents to achieve this.
  4. Put your spit onto the Egg, it’s going to take about 1.5 hours for a small pineapple and 2 hours for a large one.
  5. Mix your syrup dressing ingredients in a cast-iron basting pot and put on your Egg. I use the half-moon stainless grid as a shelf under my pineapple. Let it got hot and dissolved the sugar and reduce by half.
  6. Then start basting your pineapple. Reserve a little syrup to add once you have served.
  7. Once cooked remove the pineapple from the spit and slice. Sprinkle over chopped chilli and mint and squeeze over some lime.
  8. Use the remaining syrup to drizzle.
Grilled Pineapple

Live Cook

We made this recipe during one of our live cooks we do most Saturdays.


Submit a Comment

Your email address will not be published. Required fields are marked *

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg