1 ripe pineapple
1 can (14 oz) unsweet coconut milk
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

1. Heat the grill to high, brush the grates with oil just moments before cooking the pineapple.

2. Combine the coconut milk and the nutmeg in a shallow bowl. Combine the sugar and the cinnamon in a second shallow bowl.

3. Peel, slice and core the pineapple. Dredge the pineapple first through the coconut milk mixture and then through the sugar. Shake off excess sugar.

4. Place on a hot grill for 4 minutes on each side (longer if the slices are thick).

Serving suggestion: Served over vanilla ice cream