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Set up the grill for direct grilling, and heat to
high.
Peel, slice, and core the pineapple.
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 dipping.
Arrange the slices on the hot grate and grill until
nicely browned on both sides,
4 to 6 minutes per side.
If a crosshatch of grill marks is desired, rotate
each slice 60 degrees
after 2 or 3 minutes on each side.
Transfer the pineapple slices to a plate.
The pineapple can be served either hot or cold with
or without ice cream.
(But, we all know which is best, don't we?)
Serve and enjoy!
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