1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1 ½ cups sugar
1 teaspoon ground cinnamon
Sprigs of fresh mint, for garnish
Preheat your grill to high heat. Peel and slice the pineapple. Using a melon baller, remove the fibrous core from each slice. Shake the coconut milk well before opening the can. Pour it into a wide, shallow bowl. Combine the sugar and cinnamon in another wide, shallow bowl.
When ready to cook, brush and oil the grill grate. Dip each pineapple slice 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 you like a crosshatch of grill marks, rotate each slice 60 degrees after 2 or 3 minutes on each side.
Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. A scoop of sorbet is a nice accompaniment. The pineapple can be served either hot or cold.