Growing up Portuguese, food was always at the center of our family gatherings, and churrasco was one of those traditions that carried from one season to the next. Grilled picanha with pineapple was a true summer and fall staple — the smoky aroma filling the air, the laughter of family gathered around the fire, and flavors that will forever fill my heart with warmth. Today, I’m sharing this simple yet show-stopping recipe so you can bring a taste of those same memories and authentic Portuguese flavors to your own table.
What Is Picanha?
Picanha (pronounced pee-KAHN-yah) is a prized cut of beef popular in Portugal and Brazil. Known in the U.S. as the top sirloin cap or rump cap, it comes from the upper part of the sirloin.
What makes picanha special is the thick fat cap on top. As it grills, this fat slowly bastes the meat, creating juicy, tender slices with unmatched flavor.
Why Pair It With Pineapple?
Grilled pineapple brings balance to the richness of beef. Sprinkled with just a touch of cinnamon, the pineapple caramelizes beautifully, adding a sweet, slightly spiced contrast that cuts through the savory picanha.
Equipment Needed
- Outdoor Rotisserie Grill (optional)
- Charcoal or gas grill (preferably charcoal or wood for authentic flavor)
- Long skewers (metal preferred for stability)
- Sharp chef’s knife
- Cutting board
- Tongs
- Meat thermometer (optional, but helpful)
Ingredients
For the Picanha:
- 2–3 lb picanha (top sirloin cap), fat cap intact
- 2 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
For the Pineapple:
- 1 whole ripe pineapple, peeled and cored
- 1 tbsp ground cinnamon
Instructions
- Prepare the Meat: Trim any excess silver skin from the picanha but keep the fat cap intact. Slice into thick steaks (about 1½–2 inches). For skewers, fold each steak into a “C” shape and thread onto metal skewers fat side out.
- Season Simply: Rub the beef generously with sea salt and black pepper. Let it sit for 20–30 minutes at room temperature.
- Prepare the Pineapple: Peel the pineapple, remove the tough outer skin and eyes, then season the outside generously with ground cinnamon. Slide the whole pineapple onto a rotisserie skewer and grill until golden, caramelized, and slightly softened.
- Grill the Picanha: Place skewers over medium-high direct heat. With churrasco-style picanha, you don’t cook the whole cut all the way through — instead, you grill it on the rotisserie, slice off the beautifully seared outer layers, then return it to the heat and repeat the process until every last bite is carved.
- Grill the Pineapple: Cook alongside the beef, turning occasionally, until caramelized and golden.
- Slice: Slice against the grain into thin slices. Serve with the grilled pineapple.
Optional Seasoning Variations
- For Picanha: garlic powder, smoked paprika, chimichurri marinade, or a drizzle of olive oil and fresh herbs.
- For Pineapple: sprinkle of brown sugar, drizzle of honey, or a pinch of chili powder for heat.
Serving Options
- With rice, beans, and farofa (toasted cassava flour) for a Brazilian-style feast.
- Alongside roasted potatoes or fresh salad.
- As part of a skewer platter with grilled veggies.
- Once the pineapple is golden and caramelized, carefully remove it from the skewer and place it on a cutting board. Slice into rounds or wedges and serve warm alongside the picanha. For an authentic churrasco touch, carve thin slices tableside straight from the skewer so guests can enjoy it hot and juicy.
You can also pair these Portuguese Churrasco Style Baby Back Ribs with some of my other recipes already on the blog:
- Rosemary Garlic Bread https://keepingitlucy.com/how-to-make-the-best-rosemary-garlic-bread/
- Cranberry Orange Moscow Mule https://keepingitlucy.com/mixing-up-magic-crafting-the-perfect-cranberry-orange-moscow-mule/
- Homemade Bread https://keepingitlucy.com/rise-and-shine-how-to-make-homemade-bread/
- Portuguese Green Bean Soup https://keepingitlucy.com/how-to-make-an-authentic-portuguese-green-bean-soup/
- Portuguese Caldo Verde https://keepingitlucy.com/30-minute-easy-portuguese-caldo-verde/
- White Rice https://keepingitlucy.com/how-to-make-perfect-white-rice-every-time/
Tips & Tricks
- Don’t remove the fat cap—it’s what keeps the meat juicy.
- Always slice against the grain for tenderness.
- Use metal skewers for stability and to prevent burning.
- Resting the meat is crucial—juices redistribute for maximum flavor.
- Caramelize the pineapple: Rotate until the outside turns deep golden brown for the best flavor and presentation.
Substitution Options
- Meat: Can’t find picanha? Substitute tri-tip, sirloin cap, or ribeye.
- Pineapple: Try mango or peaches for a different sweet contrast.
- Grill: No outdoor grill? Use a cast-iron skillet or broiler.
How to Cut Picanha
- Before Cooking: Cut into thick steaks with the fat cap intact. For skewers, fold into “C” shapes and thread through the middle.
- After Cooking: Slice thinly against the grain for tenderness. For churrasco-style, cut into medallions straight off the skewer at the table.
Alternative Cooking Method (No Rotisserie/Skewers):
- Rare: 120–125°F (49–52°C), warm red center
- Medium-Rare: 130–135°F (54–57°C), warm pink center (classic churrasco style)
- Medium: 140–145°F (60–63°C), slightly firm pink center
- Well-Done: 160°F (71°C) and above, little to no pink
Final Thoughts
Grilled picanha with cinnamon pineapple is proof that simple can be spectacular. With just a few ingredients, you get a dish that’s juicy, smoky, sweet, and unforgettable. Whether you’re hosting a summer BBQ or a cozy fall cookout, this combo will be the star of the table.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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Portuguese Churrasco Style Picanha and Pineapple
Grilled picanha, the prized top sirloin cap of Brazilian and Portuguese churrasco, shines in this recipe with nothing more than coarse sea salt and black pepper. Slowly roasted on a churrasco rotisserie, the meat bastes itself in its rich fat cap, creating juicy, tender slices with incredible flavor. Paired with cinnamon-dusted pineapple caramelized over the fire, this simple yet show-stopping dish is perfect for backyard BBQs, family gatherings, or any time you want to impress with authentic churrasco flair.
Equipment
- Outdoor Rotisserie Grill optional
- Charcoal or gas grill (preferably charcoal for authentic flavor)
- Long skewers (metal preferred for stability)
- Sharp chef’s knife
- Cutting board
- Tongs
- Meat thermometer (optional, but helpful)
Ingredients
- For the Picanha:
- 2 –3 lb picanha top sirloin cap, fat cap intact
- 2 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
- For the Pineapple:
- 1 whole ripe pineapple peeled and cored
- 1 tbsp ground cinnamon
Instructions
- Prepare the Meat: Trim any excess silver skin from the picanha but keep the fat cap intact. Slice into thick steaks (about 1½–2 inches). For skewers, fold each steak into a “C” shape and thread onto metal skewers fat side out.
- Season Simply: Rub the beef generously with sea salt and black pepper. Let it sit for 20–30 minutes at room temperature.
- Prepare the Pineapple: Peel the pineapple, remove the tough outer skin and eyes, then season the outside generously with ground cinnamon. Slide the whole pineapple onto a rotisserie skewer and grill until golden, caramelized, and slightly softened.
- Grill the Picanha: Place skewers over medium-high direct heat, rotating until the exterior is well-seared.
- Grill the Pineapple: Cook alongside the beef, turning occasionally, until caramelized and golden.
- Slicing: Slice against the grain into thin slices. Serve with the grilled pineapple.
Video
Notes
- Cutting the Picanha: Always slice against the grain after cooking for the most tender bite. If skewering, cut the roast into 2–3 thick steaks, fold each into a “C” shape, and skewer with the fat cap on the outside.
- Cooking Methods: While a churrasco rotisserie is traditional, you can also grill over high heat on a charcoal or gas grill, or even roast in the oven with a broiler finish.
- Seasoning: Classic Brazilian/Portuguese churrasco keeps it simple with just coarse sea salt. A little cracked black pepper is optional. Avoid heavy marinades — the fat cap naturally bastes the meat.
- Pineapple Tips: Dust pineapple with cinnamon (and optionally a sprinkle of brown sugar or honey) before grilling. This enhances caramelization and balances the rich beef.
- Substitutions: If you can’t find picanha (top sirloin cap), substitute tri-tip or sirloin steaks. For a lighter twist, try pairing the pineapple with chicken skewers.
- Serving Ideas: Serve with Brazilian rice, farofa (toasted cassava flour), or a simple salad. For a Portuguese touch, pair with a glass of red vinho verde or a hearty Douro red.
- Leftovers: Slice thin and enjoy in sandwiches, tacos, or salads the next day. The pineapple also works great as a topping for yogurt or oatmeal.
Nutrition
Serving: 1gCalories: 642kcalCarbohydrates: 19.5gProtein: 43.8gFat: 45.5gSaturated Fat: 17gCholesterol: 150mgSodium: 900mgFiber: 2.5gSugar: 16g
Tried this recipe?Let us know how it was!
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