How do you grill pineapple without it getting mushy?

The key is to preheat your grill to medium-high heat and avoid overcooking. Grill each side for 3–4 minutes , just enough to caramelize and leave grill marks. Overcooking causes the fruit to break down and lose its firm, juicy texture.

Can I use canned pineapple instead of fresh?

Yes, but with a few considerations. Canned pineapple rings in juice (not syrup) work fine in a pinch. Pat them dry well to reduce extra moisture, and be extra gentle when flipping—they're more fragile than fresh slices.

What’s in chili lime seasoning?

Chili lime seasoning, like Tajín , typically includes chili powder, dehydrated lime, and sea salt. You can also make a simple homemade version with: Chili powder Lime zest or juice A pinch of salt Optional: a touch of sugar for balance

Is grilled pineapple healthy?

Absolutely! Pineapple is rich in vitamin C and bromelain , a natural enzyme that aids digestion. Plus, this recipe uses minimal oil and natural sweeteners like honey or agave , keeping it light and nutritious.

Can I make it ahead of time?

Yes. You can prep the glaze and slice the pineapple up to 1 day in advance . Store both in the fridge separately, then grill just before serving. Leftovers reheat beautifully on a skillet or in the oven.

Can I eat pineapple with salt and chili powder like in grilled pineapple with chili lime dust?

Yes, and it's exactly what makes grilled pineapple with chili lime dust such a hit globally. Eating fruit with chili powder and salt is common in Latin American, Thai, and Filipino street snacks. The salt enhances the sweetness, and the chili provides heat that balances out the acidity from the lime. In fact, Tajín , a classic Mexican chili-lime seasoning, is what brings this grilled fruit dish to life. Sprinkle it over fresh pineapple or use it while grilling for maximum impact.

What happens to pineapple when you grill it with chili lime dust?

Grilling pineapple caramelizes its sugars, creating a golden, smoky exterior. When you make grilled pineapple with chili lime dust , the glaze and seasoning interact with the heat, creating slightly crispy edges and deep flavor pockets. You’ll notice the fruit becomes more tender, aromatic, and layered with complexity — sweet, smoky, spicy, and citrusy all at once. That’s why grilled pineapple with chili lime dust works so well in both savory meals and sweet desserts.

What can I use chili lime seasoning for besides grilled pineapple with chili lime dust?

If you’ve made grilled pineapple with chili lime dust and still have seasoning left over, you’re in luck. Chili lime seasoning is versatile and can be used in: Fruit salads with mango, jicama, or orange slices Grilled corn on the cob or elote Popcorn for a tangy kick Margaritas and micheladas as a glass rim Roasted nuts or chickpeas for snack bowls Shrimp marinades for extra zest

7 Irresistible Reasons to Love This Grilled Pineapple with Chili Lime Dust Recipe

Description

This grilled pineapple with chili lime dust recipe is the perfect balance of sweet and spicy—easy to make, healthy, and packed with tropical flavor.

Ingredients

Scale

1 fresh ripe pineapple, peeled and sliced into rings
1 tablespoon chili powder (or tajín for extra tang)
1 teaspoon smoked paprika (optional, for a deeper flavor)
1 tablespoon brown sugar
1 teaspoon sea salt
Zest of 1 lime
Juice of 2 limes
Optional: A dash of cayenne pepper for extra kick

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Instructions

Slice the pineapple into ½-inch rings. Remove the core if desired.
Mix chili powder, smoked paprika, salt, brown sugar, and lime zest in a bowl.
Brush pineapple slices lightly with lime juice on both sides.
Heat grill to medium-high. Grill each slice for 3–4 minutes per side until golden and slightly charred.
Sprinkle the chili lime mix generously over grilled slices while hot. Serve with fresh lime wedges.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Side Dish
Method: Grilling
Cuisine: Mexican-Inspired, Tropical Fusion