Grilled Pineapple with Yuzu Kosho (Printable Version)

Tropical grilled pineapple topped with zesty yuzu kosho butter.

# Ingredient List:

→ Fruit

01 - 1 ripe pineapple, peeled, cored, and cut into thick rings or spears

→ Butter

02 - 60 g (4 tbsp) unsalted butter, softened
03 - 1–1.5 tsp yuzu kosho (to taste)
04 - 1 tsp honey (optional, for extra sweetness)
05 - Zest of 1 lime

→ Garnish

06 - Flaky sea salt, to taste
07 - Fresh mint leaves, for serving
08 - Lime wedges, for serving

# How to Prepare:

01 - In a small bowl, combine the softened butter, yuzu kosho, honey (if using), and lime zest. Mix until smooth. Taste and adjust yuzu kosho for more spice, if desired. Set aside.
02 - Preheat a grill or grill pan over medium-high heat.
03 - Pat pineapple slices dry. Lightly oil the grill grates. Grill pineapple for 3–4 minutes per side until tender and grill marks appear, caramelizing the fruit.
04 - Immediately smear or dollop each slice with yuzu kosho butter while hot, allowing it to melt over the pineapple.
05 - Sprinkle with flaky sea salt, garnish with mint leaves, and serve with lime wedges.

# Expert Suggestions:

01 -
  • This dish brings a taste of the tropics right to your backyard barbecues.
  • The sweet and spicy combination is perfect for impressing guests or treating yourself.
02 -
  • Too much yuzu kosho can overpower, so taste test! Start small and build up.
  • Grilling time may vary based on the thickness of your pineapple slices—keep an eye on them.
03 -
  • Ensure your grill is hot enough to caramelize the pineapple, but not so hot that it burns.
  • Using fresh yuzu kosho really elevates the dish, so seek out a quality brand.
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