Fricy Grilled Pineapple Yuzu Kosho (Printable Version)

Sweet grilled pineapple glazed with yuzu kosho butter, flaky sea salt, and mint — a bright, summery finish.

# What You'll Need:

→ Fruit

01 - 1 ripe pineapple, peeled, corled, 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

# Directions:

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 Tips:

01 -
  • Bringing the tangy kick of yuzu kosho to grilled pineapple feels like an insider’s trick only you know about.
  • The recipe transforms an ordinary dessert into a showstopper, and it never fails to spark questions and seconds at the table.
02 -
  • I learned the hard way that wet pineapple won’t caramelize—it just gets floppy and sad.
  • Upping the yuzu kosho by just half a teaspoon transformed the flavor from pleasant to stand-out spicy and bright.
03 -
  • Always taste your yuzu kosho before adding—it varies in heat wildly between brands.
  • Warming the pineapple just until the edges start to brown gives you that perfect sweet-char balance.
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