Coconut-grilled Pineapple

Peel and core the ripe golden pineapple, then slice it lengthwise into quarters, removing the woody center while keeping the texture intact.

Cut each pineapple quarter into spears approximately 3-4 inches long, creating uniform pieces for even grilling.

Pour the fresh coconut milk into a shallow bowl and stir in the granulated sugar and ground cinnamon until fully dissolved.

Submerge the pineapple spears in the coconut milk mixture and let them marinate for at least 15 minutes to absorb the flavors.

Preheat a grill or grill pan to medium-high heat (approximately 400°F / 200°C), ensuring the grates are clean and lightly oiled to prevent sticking.

Remove the pineapple spears from the marinade, reserving the coconut mixture for basting, and arrange them on the preheated grill in a single layer.

Grill the pineapple for 3-4 minutes on the first side until caramelized marks appear, then flip carefully using tongs.

Grill the second side for another 3-4 minutes, brushing generously with the reserved coconut milk mixture halfway through cooking to build a glaze.

Transfer the grilled pineapple spears to a serving platter and pour any remaining coconut milk sauce over the top while still warm.

Garnish each portion with a sprig of fresh mint and serve immediately, optionally topping with a scoop of vanilla ice cream or frozen yogurt for cooling contrast.