Peel the pineapple, remove the core with a corer or by cutting, and slice into 1/2–3/4-inch rings or wedges. Pat the pieces dry with paper towels to remove excess juice so the glaze adheres and the pineapple sears rather than steams.

Preheat a gas or charcoal grill to medium-high heat (about 375–425°F / 190–220°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat until very hot. Oil the grill grates or pan lightly with the neutral oil to prevent sticking.

Make the Glaze

Melt sugars and butter

In a small saucepan over medium heat, combine the granulated sugar, light brown sugar, and unsalted butter. Stir continuously until the butter is melted and the mixture becomes syrupy (about 2–3 minutes).

Add flavorings

Lower the heat and stir in the lime juice, honey (or maple syrup), vanilla extract, ground cinnamon, grated ginger (if using), and sea salt. Simmer gently for 1–2 minutes until glossy and slightly thickened. Remove from heat and let cool for 2 minutes — the glaze should be pourable but cling to the pineapple.

Glazing & Grilling

First glaze

Brush both sides of each pineapple piece lightly with the glaze. Reserve about 2–3 tablespoons of glaze for finishing. Place the pineapple on the hot grill or pan in a single layer, leaving space between pieces.

Grill to char

Grill the pineapple undisturbed for 2–3 minutes per side, brushing a little more glaze after flipping. You want good caramelization and crosswise char marks but not burning; reduce heat slightly if the glaze smokes or blackens too fast. Total grilling time is typically 4–6 minutes depending on thickness and heat.

Repeat for deeper glaze (optional)

If you want a deeper, stickier glaze, brush another thin layer of glaze after the second flip and grill an additional 30–60 seconds per side, watching carefully to avoid burning.

Finish & Serve

Transfer the glazed pineapple to a platter. Drizzle the reserved glaze over the hot pineapple pieces for shine and extra flavor.

Sprinkle with chopped fresh mint or cilantro and toasted coconut flakes if using. Serve immediately with lime wedges on the side for squeezing over the warm fruit.

Serving suggestions: Serve as a gluten-free dessert with a scoop of vanilla ice cream or coconut sorbet; or as a savory-sweet side alongside grilled meats or fish.