Trim the top and bottom off the whole pineapple. Stand it upright on a cutting board and slice off the rind in vertical strips, removing remaining eyes with a small paring knife. Cut the pineapple into 1/2-inch to 3/4-inch thick rounds (rings). If preferred, core each round with a small round cutter (1/2-inch) or cut the pineapple into spears instead. Pat the slices dry with paper towels to remove excess juice.

Make the glaze

In a small saucepan over medium heat, combine the light brown sugar, honey, unsalted butter, fresh lime juice, ground cinnamon, fine sea salt, and vanilla extract. Stir continuously until the butter melts and the sugar dissolves, about 2–3 minutes. Let the mixture come to a gentle simmer, then remove from heat. Taste and adjust: add a little more lime juice for brightness or another 1/2 tablespoon honey for sweetness. Keep warm.

Preheat grill or grill pan

Preheat an outdoor grill or a heavy grill pan over medium-high heat (about 400°F / 200°C). 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 a thin layer of the warm glaze. Place the slices on the hot grill and cook 2–3 minutes per side until well-marked with grill char and warmed through. During the last 30–45 seconds on the second side, brush another thin layer of glaze on each slice to build a shiny finish. Use tongs or a spatula to turn slices carefully so the glaze stays intact.

Finish and serve

Transfer grilled pineapple to a serving platter. While still warm, spoon any remaining glaze over the slices. Sprinkle lightly with flaky sea salt if using, and garnish with fresh mint leaves. Serve immediately—alone as a fruit course, alongside grilled meats, or with ice cream or yogurt.

Make-ahead and storage

You can prepare the glaze up to 2 days ahead and refrigerate in an airtight container; gently rewarm before brushing on the pineapple. Grilled pineapple is best eaten the day it's made, but cooled slices can be refrigerated up to 2 days and gently reheated on a hot pan for 30–60 seconds per side.