Start by cutting off the top and bottom of your fresh pineapple using a sharp knife.

Stand the pineapple upright and carefully slice off the skin, making sure to remove the “eyes” (the brown spots).

Slice the pineapple crosswise into ½-inch thick rings. If you want, use a small round cutter or a knife to remove the core from each ring, but this is optional.

Pro Tip: Try to keep the slices uniform in thickness so they cook evenly on the grill.

In a mixing bowl, combine the brown sugar, ground cinnamon, melted butter (or coconut oil), honey (or maple syrup), and the juice of half a lime.

Stir everything well until the sugar starts to dissolve and you get a smooth glaze.

Pro Tip: Use a whisk or fork to mix thoroughly so the cinnamon and sugar are evenly distributed.

Preheat your grill or grill pan to medium-high heat. It should be hot enough that a drop of water sizzles immediately.

Lightly oil the grill grates or brush your grill pan with a bit of oil to prevent sticking.

Use a basting brush to generously coat both sides of each pineapple ring with the glaze mixture.

Make sure the slices are evenly coated but not dripping.

Place the pineapple rings on the hot grill.

Grill for about 3-4 minutes on the first side without moving them — this helps create nice grill marks and caramelization.

Flip the rings using tongs, then grill the other side for another 3-4 minutes, brushing with a little more glaze as they cook.

Pro Tip: Keep the grill lid closed as much as possible to trap heat and speed up caramelization.

Once both sides have golden grill marks and the pineapple is tender but not mushy, remove the rings from the grill.

Arrange them on a serving plate, garnish with fresh mint if you like, and sprinkle a pinch of chili powder for a subtle kick (optional).

Serve warm on their own, with vanilla ice cream, or as a topping for your favorite dishes.