Caramelized Cinnamon Pineapple –Brazilian Steakhouse Style (No GrillNeeded)

Some memories taste like sunshine – mine is a ripe pineapple on Mallorca. The fruit there was simply sweeter and more aromatic than anything from a supermarket back home, thanks to the intense southern sun. I started buying a fresh pineapple every week, letting it ripen for a few days, and eating it just as it was – until I had the idea to pair it with cinnamon. Cinnamon visibly tempers pineapple's natural fruit sugar, so it never spikes your blood sugar, while making the fruit taste even more aromatic. Caramelized cinnamon pineapple brings that holiday feeling straight back – perfect for the last warm evenings of late summer, no grill required, straight from the pan.

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Ingredients for Caramelized Cinnamon Pineapple

serves 2

● 1/2 fresh pineapple (approx. 400g flesh), peeled

● 1 tsp cinnamon, ground

● 1 tbsp coconut oil (or butter)

● 2 tsp caster sugar (optional, depending on how sweet the pineapple is)

Instructions for Caramelized Cinnamon Pineapple

1. Peel the pineapple, remove the core, and cut into slices or wedges about 2cm thick. 2. Mix the cinnamon and sugar together in a small bowl to make cinnamon sugar. 3. Roll the pineapple pieces generously in the cinnamon sugar until fully coated. 4. Heat the coconut oil in a pan over medium-high heat and fry the pineapple on both sides for 2–3 minutes, until the sugar turns golden and caramelizes. Instead of the pan, you can also caramelize the surface directly with a kitchen blowtorch – faster, and even closer to the grilled original. 5. If the weather's good, it works just as well on the grill: simply grill the cinnamon-sugar-coated pieces for 2–3 minutes per side until caramelized.

6. Serve immediately, while the pineapple is still warm and the cinnamon sugar is crisp and caramelized.

Résumé

Caramelized cinnamon pineapple is pure summer nostalgia for me – the memory of ripe Mallorca pineapple, reinterpreted for the pan at home. Is grilled pineapple with cinnamon healthy? Yes: the enzyme bromelain in pineapple supports digestion, while cinnamon softens the blood sugar impact of the fruit's natural sugar – exactly why this dessert is traditionally served after a meat-heavy meal in Brazil.

Did you try it? Comment below or share your result with the hashtag #Foodforflexitarians on Instagram!

Flexi-Tips

Pineapple not sweet enough? Go a little heavier on the cinnamon sugar, or add a splash of maple syrup – the sweetness is easy to adjust.

Vegan? No problem: This recipe is already fully plant-based if you use coconut oil instead of butter. Pineapple vs. grilled banana as a BBQ dessert: Pineapple's acidity makes it lighter on the stomach than caramelized banana – which is why it's the classic choice after a meat-heavy meal.

Leftovers? Any extra pineapple keeps in the fridge for 1–2 days and tastes just as good cold, for example spooned over yoghurt.

FAQ – Frequently Asked Questions

Why is pineapple paired with cinnamon?

Cinnamon has been shown to help regulate blood sugar, tempering the natural fruit sugar in pineapple so it doesn't spike – while also enhancing its sweetness.

Is caramelized pineapple healthy?

Yes. Pineapple contains the enzyme bromelain, which supports digestion – which is why this dessert is traditionally served in Brazil after a heavy meat-based meal.

Where does this recipe come from?

Brazil: "Abacaxi grelhado com canela" (grilled pineapple with cinnamon) is a staple of churrascaria cooking, classically prepared on the grill.

Do i need a grill for this?

No. A pan or a kitchen blowtorch gets you the same caramelized result – ideal for the transition from summer into autumn, once grilling season winds down.

How do i stop sugar from burning

Use medium heat, keep the frying time short at 2–3 minutes per side, and watch closely – take the pineapple off the heat the moment the sugar turns golden.

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