Fire-Kissed Pineapple with Sesame and Brown Sugar

Slice the whole pineapple in half lengthwise. Cut each half into 1-inch thick half-moon wedges, leaving the core intact for structure — it holds the flesh together over direct flame.

In a small bowl, whisk together brown sugar, sesame oil, and salt until a loose, glossy paste forms. Set beside the grill.

Place sesame seeds in a dry cast iron skillet over medium heat. Toast, shaking constantly, 2-3 minutes until golden and fragrant. Transfer to a plate and set aside.

Build a hot coal bed or set gas grill to high (260°C+). The grate should be screaming hot with a thin coat of ash. Clean and oil the grates with a lightly oiled cloth.

Lay pineapple wedges cut-side down on the hot grate. Cook undisturbed 2-3 minutes until deep char marks form and the edges begin to caramelize visibly.

Flip each wedge. Brush the cut side generously with the char glaze. Cook another 2-3 minutes, watching the glaze bubble and darken to a lacquered amber.

Flip once more, glaze-side down, for a final 1-2 minutes to set the glaze and pick up additional char. Remove when the flesh is tender and the exterior is sticky-sweet with dark, smoky edges.

Transfer grilled pineapple to a serving board. Finish with a generous squeeze of lemon over the top — the acid cuts through the smoky sweetness.

Scatter the toasted sesame seeds across the wedges. Finish with a pinch of flaky salt. Serve immediately while the char is still breathing.