1 fresh pineapple - peeled, cored and cut into rings
1 can (14 ounces) unsweetened coconut milk
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
Sprigs of fresh mint, for garnish
1 quart vanilla ice cream or frozen yogurt, for serving (optional)
How to make it
Set up the grill for direct grilling and preheat to high
PREPARING THE PINEAPPLE: First, grab the pineapple firmly in one hand and its leaves in the other. Twist them in opposite directions to separate the leaves from the fruit. Then, cut off the rind, first from the top and bottom of the fruit, then from the sides. Cut it off in lengthwise strips, slicing deep enough to remove the eyes. Next, cut the pineapple crosswise into 1/2-inch-thick slices. Finally, use a melon baller or fruit corer to remove the fibrous core from the center of each slice.
Shake the coconut milk well before opening the can. Pour it into a wide shallow bowl.
Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.
When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dripping.
Arrange the slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side.
Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. Or serve in bowls over ice cream, if desired.