Pro chef Francis Mallmann is an expert when it comes to open-fire cooking foods like fruits, vegetables, and huge hunks of meat. While his top grilling picks are foods like calamari and lobster halves, there's one delicacy he's known for that transforms a popular fruit into something very different from its crunchy, raw form.

Over the course of 12 hours per fruit, Mallmann’s team at his restaurant Los Fuegos grill whole pineapples for an unforgettable dessert. To keep it tender, the chefs dunk the fruit in pineapple syrup once per hour, and Mallman explains that this cycle of cooking and dipping gives the fruit a melt-in-your-mouth, confit-like texture.

Los Fuegos is known for its grilled Argentinian meats, but seasonal grilled pineapple is still a huge standout. You can even grill pineapple at home, carve out the flesh, fill the shell with teriyaki for a pineapple chicken teriyaki boat, or simply serve the grilled fruit on its own with extra pineapple syrup.