Directions

• Step 1
  Place the pineapple sideways on a chopping board and chop away the base with a sharp, heavy knife. This will give you a flat surface to easily remove the skin when the pineapple is held upright.
• Step 2
  Cut off the head just below the leaves and discard.
• Step 3
  Place the pineapple upright and slice downward from the top to remove a thin strip of skin with each stroke. If you’re removing too much pulp with each stroke, switch to a smaller paring knife.
• Step 4
  Work your way around the pineapple until all the skin is removed.
• Step 5
  Cut out any tusks of skin or fiber with the tip of a paring knife.
• Step 6
  Place the tip of the knife in the center of the top round and slice vertically downward. Repeat until you have removed a wedge-shaped section.
• Step 7
  Repeat until you have six substantial wedges, which is about what an average-size pineapple yields.
• Step 8
  Transfer the slices to a sealable plastic bag. Add the sugar and cinnamon powder and toss until the pineapple sections are completely coated.
• Step 9
  Remove the slices from the bag, shake off any excess powder, and lay them on a hot grill.
• Step 10
  Cook for 10 minutes, turning regularly for an even char. The sugar will caramelize, but don’t let it burn or it will become bitter.
• Step 11
  Take the slices off the grill with tongs and top with ice cream or a drizzle of rum.
• Step 12
  Tip: You can also cut the pineapple horizontally into rounds instead of slices, but reduce the cooking time to take the thinner flesh into account.