Coconut glaze: Whisk a 15 ounce can of coconut milk with 2 tablespoons of sugar until the sugar dissolves. Baste the pineapple with the mixture as it grills.

The pineapple's core is woody and inedible. If you have a 1 1/2 to 2 inch pastry ring, punch out the core before grilling. Otherwise, cut around the core before serving (a tic-tac-toe pattern gives you 8 chunks), or leave the slices whole and let your guests trim it themselves.

A bread knife works well for peeling the pineapple - the long serrated blade handles the tough skin.

For a showier version, try my Rotisserie Pineapple.