When the grill is hot and the evening air is sweet, it’s time to fire up something unexpected. Grilled Pineapple with Raspberries is a vibrant, flavor-packed dessert from Chef Johan Magnusson of Big Swede BBQ—our exclusive partner in taste and technique. This dish pairs caramelized pineapple with a cool, tart raspberry coulis for an indulgent yet effortless tropical finale.

The prep begins with a buttery glaze kissed with honey, a hint of heat, and Big Swede’s signature sweet rub—infused right into the fruit. Marinate your pineapple overnight or for at least thirty minutes to build bold but balanced flavor. As the slices hit the grates of your Summerset grill, the sugars caramelize, locking in smoky sweetness and giving each slice just the right char.

Use the side burner to melt the butter low and slow, infusing it with layers of flavor before it touches the fruit. This keeps your main grill space open for searing and smoking, maximizing your outdoor kitchen’s potential.

Top the grilled pineapple with a drizzle of raspberry coulis—blended fresh with mint and lemon—and a scoop of velvety vanilla ice cream. This dish cools you down while warming the soul.

For more food inspiration, follow our Brand Ambassador Johan Magnusson of Big Swede BBQ on social media and order his award-winning rubs and cookbook from BigSwedeBBQ.com. Whether you’re cooking on the Summerset Builder Series or the elite Quest, his recipes bring a creative spark to every backyard.

Serves 8

Grilled Pineapple with Raspberries Ingredients

  • 1 Pineapple, peeled, cored, and sliced
  • 1 Tbs Honey
  • 8 Tbs Butter
  • 1 dash of Hot Sauce
  • 2 Tbs Big Swede BBQ Badass Pork Boost or your favorite sweet rub
  • Vanilla Ice Cream to serve

Raspberry Coulis

  • 2 cups Raspberries
  • 1/2 cup Honey
  • 1/4 cup Mint Leaves

Grilled Pineapple with Raspberries Directions

  1. Preheat your Summerset grill by igniting all main burners. Then, close the hood and let the grill heat for 10 to 15 minutes; the hood thermometer should reach approximately 450°F. Turn off all the knobs except one.
  2. Melt the butter over low heat in a saucepan. Add the honey, hot sauce, and the Big Swede BBQ Badass Pork Boost or your favorite sweet BBQ rub. Stir and set aside. Place the pineapple slices in a large resealable plastic bag. Add the butter mix and seal the bag. Shake to coat evenly and marinate for at least 30 minutes, or preferably overnight. In a blender, purée raspberries, honey, lemon juice, and mint leaves. When mixed, keep cool in the fridge.
  3. Oil the grates and then grill the marinated pineapple slices for 2 to 3 minutes per side or until heated through and lightly charred. Baste with the marinade throughout. When ready, remove the pineapple slices from the grill and let them cool for 2 minutes. Serve with raspberry coulis and vanilla ice cream.

Created by our Brand Ambassador, Chef Johan Magnusson of BigSwedeBBQ.com