Coconut-Grilled Pineapple - cooking recipe

Ingredients

1 ripe golden pineapple
1/2 cup unsweetened coconut milk
1/2 cup turbinado sugar (may sub granulated sugar)
1 teaspoon ground cinnamon
1 sprig of fresh mint (to garnish) (optional)

Preparation

Cut off the top and the bottom of the pineapple.
Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown \"eyes\".
Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
Using a melon baller, remove the fibrous core from the center of each slice.
Shake the coconut milk can well, then pour into a wide, shallow bowl.
Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
Preheat grill to high. Brush and oil the grill grate.
Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
Transfer grilled fruit to a serving platter and garnish with mint leaves.
Serve hot or cold, with or without a scoop of ice cream.