Grilled Pineapple Syrup With Star Anise

I love using summer fruits to make flavored syrups and delicious summer drinks. And even better, these syrups are freezable, so you can make a big batch and enjoy the soda syrups all year round!

Why I love this recipe

Grilling the pineapple adds more flavor! The smokiness and the caramelization of the pineapple deepen the pineapple flavor in the syrup. Adding just a touch of spice makes this syrup even better! A plain flavored soda syrup is fine, but the addition of complementary spices takes your drinks and cocktails to a whole new level! You can use pineapples that are overripe for this recipe. You can eat the pineapple that is perfectly ripe and sweet, and use pineapples that are not as pretty to make this syrup! So it’s a great way to reduce food waste. This grilled pineapple syrup is freezable. So you can make a huge batch and freeze it for later. Easy, flexible, and adaptable recipe! Since this recipe works with different ratios, you can adapt the recipe for any amount of pineapple you have. You can also skip grilling the pineapples if you like, for convenience. If you prefer to leave out the spices or swap them for a different spice, I got you covered there too! I provide suggestions for spices that will pair beautifully with pineapple!

Ingredients to make Grilled Pineapple Simple Syrup

Fresh pineapple

Fresh pineapple is best for this recipe because it’ll grill much better than frozen pineapple. However, if you only have frozen pineapple, you can use that to make regular pineapple syrup without grilling. Fresh fruit is more firm and much easier to grill.

Sugar

I use white sugar here, but brown sugar is a fantastic addition too. White sugar can be added if you want to keep the syrup flavors limited to the pineapple flavor, grilled flavor, and spices (if using). Brown sugar will add another layer of molassey flavor.

Spices (optional)

I use star anise here, but you can leave it out if you prefer. I do not like licorice, but have certainly come to appreciate the subtle licorice flavor that is infused when you use star anise! The key is not to let the star anise flavor overpower in the syrup.

Other ingredient substitutions

Frozen pineapple

Frozen pineapple can be used to make a fresh pineapple syrup. Unfortunately, it’s harder to grill frozen pineapple.

Spice options

I use star anise in my recipe, but here are some suggestions for substitutions,

Thyme Peppercorns (like in this pink peppercorn pineapple sorbet) Cardamom Cloves Basil Cilantro (or coriander seeds) Mint

How to make the syrup

There are two ways to make syrup.

Cook method – Where you cook the fruits with the sugar and liquid. No cook method – This method allows the sugar to dissolve and draw out the fruit juices naturally, over time. This is a Korean method called “Cheong” or “Chung“.

For this recipe, I used the Cheong method for making syrup, but used a 100 : 70 ratio of fruit to sugar.

First step – Prepare the pineapple

The first step is to cut up your pineapple. You can buy pineapple that is already sliced from your grocery store for convenience. You don’t have to remove the core if you don’t want to. Slice the pineapple into 1 inch thick slices. Weigh the pineapple slices and note how much pineapple you’ve got.

Second step – Grill the pineapple

You can grill the pineapple slices on an outdoor grill or indoors on a grill pan. The outdoor grill will add more depth of flavor, but a grill pan will work well too. Grill the pineapple slices over medium – high heat. About 1 – 2 minutes per side, until each side is caramelized. Place the grilled pineapples on a plate and let them cool. Cut the grilled pineapple slices into smaller pieces. About 1 – 2 inch-sized pieces. There will be pineapple juices that accumulate in the plate. DO NOT discard this. Make sure to keep the juices WITH the pineapple pieces.

Third step – Prepare the pineapple for the syrup

Measure the sugar that you’ll need to make the grilled pineapple syrup. The amount will be 70% of the weight of pineapple. For example, If you have 500 g of fresh pineapple, then you will need about 350 g of sugar. If you want a sweeter grilled pineapple syrup, you can use up to 500 g of sugar, but I find that 70% is a good balance for me. You can use white granulated sugar or brown sugar. Place the pineapple pieces (and juices) in a large jar or jug. Make sure the container is clean, and that you can see the pineapples inside. Add three quarters of the sugar, and the star anise pieces, and mix it all well with the pineapple. Add the remaining amount of sugar as a layer on top of the pineapple. Make sure to pack in the pineapple in the jug, and then cover with a lid or plastic wrap. Leave the fruit at room temperature for about 2 hours. Gently mix it again and transfer the jug into the fridge, and allow the sugar to mostly dissolve with the pineapple. This usually takes about 24 hours.

Fourth step – Strain the fruit

Check on the grilled pineapple syrup to see if the sugar has dissolved. Most of the sugar should be dissolved, and if there is a small amount of sugar stuck to the bottom, that is OK. Place a large sieve over a bowl and pour the pineapple and sugar mixture through the sieve. Do not scrape out the sugar at the bottom though. Allow the syrup to pass through the sieve. Gently press the pineapple pieces to get as much of the juices as possible. Discard the pineapple pieces (or you could add them to this easy muffins recipe or in smoothies, but they won’t have much or any flavor left). Scrape the sugar at the bottom of the jug into the syrup and stir to let it completely dissolve. If there are any pieces of pineapple still floating in the syrup, pass them through a fine sieve to remove. Pour the grilled pineapple simple syrup into a clean and dry glass bottle or container with an air-tight lid. Now you can use the syrup to make all kinds of delicious drinks!

Storage instructions

This grilled pineapple syrup or pineapple cheong will last in the fridge for about 1 week. But make sure to practice proper food-handling procedures to maintain food safety. The shelf life of any food item will shorten if,

The ingredients you use are not fresh. Stored in dirty containers or handled with dirty hands. Contents of the container make contact with other foods or hands that are not clean when opened. The syrup is kept at room temperature for long periods of time in between refrigeration (i.e. temperature fluctuations).

So make sure to keep an eye (and nose) out for any changes in smell, color, or texture in the syrup. If there is anything growing on the surface or in the syrup, then obviously discard it. You can also store the syrup in the freezer for up to 6 months! This is my preferred way to store the syrup because it has a longer shelf life. Store the syrup in an air-tight container and keep it in the freezer. Let the syrup fully thaw out in the fridge when you’re ready to use it.

Ideas on how to use this pineapple syrup

Make cocktails or mocktails! – Since this pineapple simple syrup is made with grilled pineapples, this has more flavor than fresh pineapple syrup. Pineapple and rum are a match made in heaven, and this syrup will make any pineapple cocktails even more special! Soda syrup – If you love to have soda syrups in your fridge during summer (like these refreshing homemade soda syrups), then you’re going to love this pineapple syrup! The subtle licorice spice from the star anise makes this syrup truly special. Grilled pineapple flavored soda with a hint of licorice is so refreshing. Dessert syrup – You can use this as a syrup for so many desserts too! Use it as a topping for yogurt or vanilla ice cream. It’ll also work as a flavored syrup for pancakes (like these sheet pan pancakes), crepes, or waffles (like these yeasted waffles). Warm drinks – Flavor your tea with the grilled pineapple syrup. It adds a lovely fruity flavor to your tea. But this also complements warm, fruity ciders (like this apple cider recipe) you will make when the weather gets cold.