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Grilled Curry Pineapple


  • 4 Tbsp. ghee*
  • 1/2 cup brown sugar
  • 2 Tbsp. Ras el Hanout
  • 1 cup pineapple juice
  • 1 fresh pineapple, cored and sliced into ½- to ¾-inch rounds


*See our recipe for homemade ghee. Butter can be used in place of ghee.



In a medium saucepan, melt ghee with brown sugar and Ras el Hanout. Add juice, bring to boil and simmer to reduce liquid to thicken. Preheat grill to medium-high and spray with nonstick cooking spray. Brush pineapple slices with curry glaze and grill for 5 to 10 min. per side, until tender and grill marks show. (Take care not to overcook or slices will fall apart when you pull them off grill.) Remove from grill and serve.

Serving Suggestions:

Serve warm with ice cream or top with crème fraîche or plain Greek yogurt mixed with our Spiced Vanilla Bean Sugar. Serve as a side atop our Caribbean Coconut Rice.


6 servings

Thanks to:

Tenashia Pharms, Savory Spice Shop—South End/Charlotte, NC employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
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Savory Spice Shop Ingredients
Ras el Hanout 1 oz bag $4.65
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