6 Desserts You Should Be Making on the Grill (Seriously)

You have already got the grill hot. The meat is resting. The coals are still glowing. Instead of letting that heat go to waste, throw dessert on the grill. Grilled desserts are criminally underrated, the caramelization, char, and smokiness that make grilled savory food amazing do exactly the same thing to sweet dishes. Your guests will not expect it, and that is half the fun.

1. Grilled Peaches with Vanilla Ice Cream

This is the gateway drug of grilled desserts. Halve ripe peaches, remove the pit, brush the cut side with melted butter and a sprinkle of brown sugar. Grill cut-side down over medium-high heat for 3-4 minutes until you see grill marks and the sugar starts caramelizing. Flip, cook another minute, and serve with a scoop of vanilla ice cream, a drizzle of honey, and a pinch of cinnamon.

The char creates bitter-sweet caramel notes while the heat softens the flesh into something jammy and concentrated. It takes 5 minutes and it is the single most impressive low-effort dessert you can make outdoors.

2. Grilled Pineapple

Pineapple has the highest natural sugar content of any commonly grilled fruit, which means the caramelization is intense. Cut into 1/2-inch rings or long spears. Grill over medium-high direct heat for 2-3 minutes per side. The sugars caramelize into a dark golden crust while the interior stays juicy and tangy.

Serve plain, with ice cream, or go savory and chop it into salsa for tacos. Grilled pineapple is one of the most versatile grilled fruits because it crosses the sweet-savory line effortlessly.

3. Banana Boats

Leave the banana in its peel. Cut a lengthwise slit through the peel and banana flesh (not all the way through). Stuff the slit with chocolate chips, mini marshmallows, and crushed graham crackers. Wrap loosely in foil. Place on the grill over indirect heat for 10-15 minutes until the chocolate melts and the marshmallows are gooey.

4. Grilled Pound Cake

Buy a store-bought pound cake and slice it into 3/4-inch thick slabs. Brush both sides with melted butter. Grill over medium direct heat for 1-2 minutes per side until you see golden grill marks and the edges are crispy. The butter-soaked surfaces caramelize into a toasted, crunchy shell while the interior stays soft and dense.

Top with grilled fruit, whipped cream, or a scoop of ice cream. This takes 3 minutes and transforms a boring grocery store cake into something that tastes homemade and sophisticated.

5. Grilled S'mores Dip

Load a cast iron skillet with chocolate chips. Top with mini marshmallows. Place the skillet on the grill over indirect heat, close the lid, and cook until the chocolate melts and the marshmallows brown and puff (8-12 minutes). Serve with graham crackers for dipping.

6. Grilled Watermelon

This is the wild card that makes people skeptical until they taste it. Cut watermelon into 1-inch thick triangles or steaks. Grill over high direct heat for 2 minutes per side. The heat concentrates the sweetness, adds smoky caramelization, and changes the texture from crisp and watery to slightly firm and almost meaty.

Serve with crumbled feta cheese, fresh mint, and a balsamic reduction for a dessert-meets-salad that is genuinely unique. Or keep it simple with a squeeze of lime and a pinch of chili powder for a smoky-sweet-spicy combination.

Plan your full cookout timeline, meats and desserts, with our smoking time calculator and hit perfect doneness using the meat temperature guide.