Tart, sweet, and undeniably tropical, pineapple makes for a classically refreshing snack during the warmer months. 

But this flavorful fruit is perhaps at its best when charred and caramelized on a hot grill, a cooking technique that infuses the pineapple with smokiness and heightens its sweetness. 

If you're new to grilling pineapple, it can seem tricky to get the right level of char without overcooking it and causing it to dry out, making a mess on your grill grates.

To help get you through the cooking process and to suggest some tasty ways to use grilled pineapple, we rounded up some helpful tips from award-winning chef David Burke of David Burke Hospitality Management.

Slice, core, then grill the pineapple on high for just a few minutes on each side. Kavuto/Getty Images

In order to grill a pineapple, you'll want to cut it into slices that lay flat, then cook it on a hot, oiled grill for only a few minutes to caramelize its natural sugars without drying it out. 

Pineapple isn't the most straightforward fruit to cut and prep, but Burke has plenty of advice to help you get your pineapple ready for the grill.

1. Cut off the crown and the bottom. Burke starts by using a sharp chef's knife to cut off the crown (the top of the pineapple with the leaves) and the bottom. To do this, lay the pineapple on its side on a cutting board and slice it straight across the top, as close to the crown as possible. Do the same with the bottom of the fruit.

2. Cut away the skin. To remove the pineapple skin, stand the pineapple up on the cutting board so it is vertical and cut straight downwards to separate skin from fruit. Then, turn the pineapple to the next area with skin and repeat. Continue until the pineapple skin is removed.

3. Slice and core the pineapple. To get the classic ring shape associated with grilled pineapple, you'll need to remove the core. Burke does this by "laying the pineapple on its side again and cutting across it [with a chef's knife] to create 1-inch-thick slices." You can then remove the core from each slice with a pairing knife of small pastry cutter. 

Quick tip: For easier handling, you can also cut the pineapple into wedges and skewer them. 

Grilling the pineapple just right is key to getting a juicy, caramelized, and slightly charred result. 

1. Marinate the pineapple. This step is optional. Marinating the pineapple helps infuse the fruit with flavor before putting it on the grill. Try soaking it in a marinade overnight. Burke likes to use root beer or ginger ale, and he presses spices (like black peppercorns and Cajun seasoning) onto the marinated pineapple before placing it on the grill.

2. Oil the grates. Rub oil directly onto the grill grate before heating it to high, at around 500 degrees Fahrenheit. Because pineapple slices have substantial moisture, they can stick to the grates of the grill easily. The best way to prevent this is with a high heat neutral oil, like canola, grapeseed, or vegetable. 

3. Char the pineapple on each side. Use tongs to place the pineapple slices on the grill grate and grill the pineapple for 2 to 3 minutes per side, until charred and grill marks appear. This small amount of time allows the pineapple to caramelize without drying out or burning. 

4. Remove the pineapple and allow it to cool. Using tongs, pull the pineapple off of the grill and place it on a plate or cutting board. Allow it to cool until it can be comfortably handled.

Quick tip: It's possible to make grilled pineapple ahead of time. After grilling, allow the pineapple to cool to room temperature, then pack it in an air-tight glass or plastic container. Burke says that it'll last a good three to four days. To reheat, just pop it in the microwave for up to 15 seconds.

Make pineapple extra sweet with brown sugar and serve with ice cream. Elena Shashkina/Shutterstock

Plain grilled pineapple is a great addition to burgers or salsas, but when it comes to flavor options for grilled pineapple, you're only limited by your imagination. To get you started, we've got a few tried-and-true ideas: 

Grilling sliced pineapple for 1 to 2 minutes on each side results in a sweet, smoky, and tangy treat that can be paired with barbecue, added to cocktails, served with ice cream — the possibilities are endless. 

Pineapple can be grilled right before eating, or you can cook it ahead of time and keep it in an air-tight container in the fridge; it'll stay good for 3 to 4 days.

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