Preparation

• If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. While they soak, peel and core the large pineapple, then cut it into 10 thick spears—each about 1 to 1.5 inches wide. Thread each pineapple spear onto a skewer through the center, ensuring the skewer goes lengthwise through the middle for stability and even cooking.
• Whisk together the honey, lime zest, lime juice, ground cinnamon, flaky sea salt, minced jalapeño, neutral oil, and cayenne pepper in a bowl until well combined. This creates a sweet, spicy, and citrusy glaze with just the right amount of heat.
• Heat your grill to 400°F, ensuring the grates are clean and well oiled to prevent sticking. Brush the pineapple skewers generously on all sides with the honey-lime glaze, making sure to coat every surface for even caramelization. Reserve about 2 tablespoons of the glaze for finishing after grilling.
• Place the glazed pineapple skewers directly on the hot grill grates. Grill for about 5 minutes until the first side develops deep caramelized marks and the edges begin to char slightly. Flip the skewers carefully and brush the cooked side with another light coat of glaze, then continue grilling for another 4-5 minutes until the second side is equally marked and caramelized.
• Transfer the grilled pineapple skewers to a serving plate. Drizzle the reserved glaze over the top and sides of each skewer while they're still warm, allowing it to pool slightly on the plate for a beautiful presentation. Serve immediately while the pineapple is still warm and the glaze is glossy.