Picking the perfect pineapple is easy! First, look for a mostly yellow skin since too green means it’s not quite ready. Give it a sniff near the base—it should smell sweet, not vinegary. The pineapple’s texture should be firm with a little give when you squeeze it gently. And finally, tug on a frond from the top—if it comes out easily, it’s ripe! Avoid pineapples that are too hard, overly soft, or have any kind of sour smell.

Using rum in your grilled pineapple recipe adds an extra dimension of flavor. It mostly cooks off in the heat, but if you prefer an alcohol-free option, you can substitute a splash of apple, pineapple, or orange juice for similar moisture and sweetness.

I actually like to grill the pineapple before everything else—yep, even before the veggies or the steak. That way it has time to cool before serving it up. Plus, grilling your pineapple before everything else helps preserve its fruity flavor. Because the grill is still fresh, the fruit stays sweet and doesn’t pick up any savory notes. Trust me, it’s the best order of operations!

Grilled fruit is such a fun and easy twist on summer cooking. So what kinds of fruit are good on the grill? I love grilling stone fruits like peaches and nectarines.

To grill a peach or nectarine, just slice it in half, remove the pit, and brush each side lightly with a neutral oil like canola. Or use the same brown sugar-cinnamon glaze from the pineapple recipe! Grill flesh-side down for a few minutes until nice and caramelized. That’s it!