Classic Chili Lime Grilled Pineapple

I’ve been obsessed with grilled pineapple lately, and this chili lime version has become my go-to summer dessert (or snack—no judgment here). The combination of sweet caramelized pineapple with smoky dark chili powder and fresh lime juice is absolutely addictive. Trust me, once you try this ridiculously easy recipe, you’ll be firing up the grill for pineapple all season long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 3-4 g
• Fat: 7-9 g
• Carbohydrates: 70-80 g

Ingredients

For the spice mix:

• 1 1/2 tbsp McCormick Dark Chili Powder
• 1 tbsp chaat masala
• 1 1/4 tsp sea salt
• 1 tsp coconut sugar

For the pineapple:

• 1 large pineapple (cored and sliced into 1-inch thick rounds or spears)
• 2 large limes
• 2 tbsp Nutiva coconut oil
• 2 tbsp fresh cilantro, finely chopped

Step 1: Prepare the Pineapple and Make the Spice Blend

• 1 large pineapple, cored and sliced
• 1 1/2 tbsp McCormick Dark Chili Powder
• 1 tbsp chaat masala
• 1 1/4 tsp sea salt
• 1 tsp coconut sugar
• 2 large limes, cut into wedges

While your grill preheats to medium-high heat (around 400°F), prepare the pineapple by removing the core and slicing it into 1-inch thick rounds or spears—whichever you prefer for easier handling on the grill.

In a small bowl, combine the chili powder, chaat masala, sea salt, and coconut sugar, stirring until evenly mixed.

Cut the limes into wedges and set everything aside.

Step 2: Oil the Grill and Char the Pineapple

• 2 tbsp Nutiva coconut oil
• pineapple from Step 1

Brush the coconut oil directly onto the hot grill grates to prevent sticking, then carefully place the pineapple slices or spears on the grill.

Let them cook undisturbed for 2-3 minutes until you see deep caramelization and char marks forming on the bottom.

Flip and cook for another 2-3 minutes on the second side until golden and caramelized.

The high heat will activate the natural sugars in the pineapple, creating a beautiful contrast with the spices.

Step 3: Season and Serve

• charred pineapple from Step 2
• spice blend from Step 1
• 2 large limes, as wedges
• 2 tbsp fresh cilantro, finely chopped

Transfer the warm, charred pineapple to a serving platter while it's still hot.

Generously rub the spice blend from Step 1 onto both sides of each pineapple piece, allowing the warmth to release the aromatic flavors.

I find that squeezing fresh lime juice over the top just before eating adds brightness that really complements the smoky chili and the natural sweetness of the grilled fruit.

Scatter the fresh cilantro over the top and serve immediately with lime wedges on the side for extra tang.