Prep the pineapple: Cut off the top and bottom. Stand it up and slice off the skin. Quarter the pineapple lengthwise, cut out the core, then slice into spears or 1/2-inch rings.

Make the glaze: In a small bowl, mix melted butter, brown sugar, cinnamon, lime zest, a squeeze of lime juice, and a pinch of salt. Stir until smooth.

Heat the grill: Preheat a gas or charcoal grill to medium-high (about 400–450°F). Oil the grates to prevent sticking. A grill pan on the stove works too.

Brush and season: Pat the pineapple dry. Brush all sides with the glaze. Reserve a little extra for finishing.

Grill: Place pineapple on the grill. Cook 2–4 minutes per side, until char marks appear and the edges lightly caramelize. Don’t move it too much; let the grill marks develop.

Finish: Remove to a plate and brush with any remaining glaze. Add an extra squeeze of lime if you like brightness.

Serve: Enjoy warm with a scoop of vanilla ice cream, a sprinkle of toasted coconut, or a drizzle of caramel. For adults, a tiny splash of dark rum over the hot pineapple is amazing.