Decide how you want to cut your pineapple; sliced, spears or chunks.
Marinate the Pineapple in Resealable Bag
Combine brown sugar and cinnamon in a large resealable bag.
Add the pineapple spears and close the bag tightly.
Shake it so that the cinnamon and brown sugar completely coat the spears. Press sugar mixture onto spears as you remove from bag.
OR Use Shallow Plate or Bowl
Combine brown sugar and cinnamon in a bowl.
Toss pineapple in sugar.
Lay them on a tray and repeat until all are coated.
PINEAPPLE IN THE OVEN
Preheat oven to 400 degrees. Prepare a rimmed baking sheet with tin foil and a light coating of cooking spray. Set aside.
Place coated pineapple on prepared baking sheet in a single layer. Place tiny butter cubes across the top of the pineapple spears.
PINEAPPLE ON THE GRILL
You may need a metal or disposable pan for best results but the choice is yours. I always use one.
Wipe and clean your grill.
Completely oil your cooking grate. Grab tongs and squeeze a bunch of paper towel together. Dip paper towel in vegetable oil and rub on top of each grate repeatedly.
Turn burners on high, cover, and heat your grill until hot; about 15 minutes.
Reduce all of your burners to medium heat.
Dump contents of resealable bag into your pan. Include all of the brown sugar mixture, teriyaki or oil.
Using a brush or even a spoon; adjust, brush or flip pineapple until well-coated.
Serve and enjoy every bite!
Notes for Cooking Different Cuts of Pineapple on the Grill:1.Rings or SlicesPlace pineapple rings directly on top of the grill and cook covered, until softened, and lightly charred; 3 to 5 minutes per side, depending on thickness of pineapple.ORCook pineapple in a pan on top of your hot grate for 7 to 10 minutes, flipping midway. Brush or baste with excess mixture, as often as possible, and just before serving. You will definitely be glad you did.2.SpearsPlace prepared pineapple spears directly on top of the grill, with or without a skewer stuck inside it lengthwise. Just like a big pineapple popsicle or lollipop. Cook covered until soft and lightly charred; 2 to 3 minutes per side, depending on the thickness of your pineapple.ORCook pineapple in pan on top of the hot grate for 7 to 10 minutes, flipping at least twice throughout so all three sides are cooked evenly.Brush or baste with the excess mixture, as often as possible and just before serving. You will definitely be glad you did.3.ChunksPlace skewers directly on a well-oiled grate. Cook covered until soft and lightly charred, 2 to 3 minutes per side, depending on thickness of the pineapple so they are cooked evenly.ORPlace unskewered pineapple in pan on top of the hot grate for 7 to 10 minutes, adjusting a few times throughout.Brush or baste with excess mixture, as often as possible, and right before serving.