Fricy Grilled Pineapple Yuzu Butter (Print Version)

Caramelized grilled pineapple topped with zesty yuzu kosho butter, lime zest and flaky sea salt.

# 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

# Cooking 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 Suggestions:

01 -
  • The spicy citrus butter is like a secret handshake between Japanese and tropical flavors that wows every guest.
  • It only looks fancy—grilling fruit is nearly foolproof, and the results are always a little bit magical.
02 -
  • I once rushed and didn’t dry the pineapple properly—it stuck and tore, so patting dry is now my unbreakable rule.
  • Letting the yuzu kosho butter warm slightly before serving ensures it melts instantly and doesn’t clump or sit cold on the fruit.
03 -
  • Mix the yuzu kosho butter ahead and let it sit—its complexity only improves after an hour or two.
  • Wipe down grill grates between batches to keep fruit from sticking and charring unevenly.
Go Back