Parrilla Pineapple

Live-fire cooking is at the core of the Asado Life experience. While guests often think of steaks, seafood, and vegetables over an open flame, one of our favorite ingredients to grill might come as a surprise.

Sweet and naturally juicy, pineapple changes over fire. The heat caramelizes its natural sugars, deepening the sweetness while adding light smoke and a touch of char. The result is a balance of sweet, smoky, and refreshing flavors that make it a perfect match for live-fire cooking. It's a combination that has earned grilled pineapple a place across our menu.

Pineapple Across the Menu

Our Roasted Pineapple appetizer lets the fruit stand on its own. A quick plancha sear brings out its natural sweetness, paired simply with brown butter, roasted coriander-infused coconut, and sea salt.

Pineapple also appears in our Sunday Chapa Rice, where its sweet, smoky character balances the savory elements of the dish. Cast iron caramelized chorizo dirty rice, plancha-seared pineapple, parrilla-grilled chicken thigh, Argentinian red shrimp, and heirloom tomato salsa criolla come together and are finished with fresh cilantro.

The Fire Behind the Flavor

While both use a hot, flat cooking surface, the chapa and plancha come from different culinary traditions. The namesake of our Sunday Chapa Rice comes from the Argentine live-fire cooking style, consisting of a heavy steel plate positioned directly over the fire. Its steady, intense heat allows ingredients to cook close to the flame while developing deep flavor.

The plancha cooking method comes from the Spanish culinary tradition. Made from cast iron or steel and heated to a high temperature, it is designed for quick searing that creates a flavorful crust while preserving an ingredient's natural texture and moisture.

More Than a Garnish

Fresh pineapple juice finds its way into some of our handcrafted cocktails, bringing brightness, balance, and a touch of the tropics to the bar.

The Al Pastor Margarita is built with blanco tequila, roasted piña agave nectar, freshly squeezed lime juice, orange bitters, smoked pineapple, and house-smoked sea salt. It layers sweet smoke with citrus, where roasted pineapple and agave add depth, lime keeps it crisp, and a touch of salt brings everything into balance.

The Out of Office blends mezcal, Combier, pineapple, lime, vanilla demerara, and Asado orange-vanilla bitters. Smoky mezcal meets bright pineapple and lime, softened by vanilla demerara and lifted with citrus bitters for a cocktail that’s smooth, tropical, and slightly smoky.

The Rum Runner combines Flor de Caña dark rum with crème de mûre, crème de banana, pineapple, and orange. It’s rich and fruit-forward, with blackberry and banana adding depth while pineapple and orange keep it bright and easy to drink.

Fire-Grilled Favorites

Whether you're enjoying our Roasted Pineapple appetizer, Sunday Chapa Rice, or one of our signature cocktails, pineapple showcases the versatility of live-fire cooking.

For those looking to bring a touch of the experience home, you'll also find dehydrated pineapple in our market, perfect for cocktail garnishes. Discover your favorite way to enjoy this fire-kissed fruit!