Trim the top and bottom of the pineapple. Stand it upright and slice off the skin following the curve, removing any eyes with the tip of a knife. Slice into 6–8 thick rings (about 3/4–1 inch / 2–2.5 cm thick) or cut into lengthwise halves if preferred. Use a small round cutter or knife to remove the fibrous core from each ring.

Make the glaze

In a small bowl combine granulated sugar, brown sugar, melted butter, lime juice, ground cinnamon, and a pinch of kosher salt. Whisk until smooth and combined. Taste and adjust: add the honey/golden syrup if you want extra shine or sweetness.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high on the stovetop until hot and lightly smoking. Oil the grates or brush the pineapple slices lightly with neutral oil to prevent sticking.

Glaze and grill

Brush both sides of each pineapple slice with about half of the glaze. Place slices on the hot grill and cook 2–3 minutes per side until grill marks form and pineapple is warmed through and caramelized at the edges. While grilling the second side, brush remaining glaze on the cooked side so the sugar continues to caramelize. Total grilling time should be 4–6 minutes depending on thickness and heat.

Optional flambe

If using rum and want a dramatic finish: remove the pineapple to a heatproof platter. Warm the 2 tsp rum briefly (do not boil), pour over the pineapple, and carefully ignite with a long match or lighter. Allow flames to burn for 5–10 seconds, then blow out. (Skip flames if serving to children or if uncomfortable with flambe.)

Finish & Serve

Transfer glazed pineapple to a serving platter. If you did not flambe, brush the warmed rum (or additional honey) over the slices for extra gloss. Sprinkle with a small extra pinch of cinnamon if desired.

Garnish with fresh mint leaves and serve with lime wedges alongside. Suggest serving warm as a dessert on its own, with vanilla ice cream, or as an accompaniment to grilled meats.

Leftovers: store cooled pineapple in an airtight container in the refrigerator up to 3 days. Reheat gently on a hot grill or in a 350°F (175°C) oven for 5–7 minutes.