Instructions: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Peel the pineapple, cut crosswise into 1/2 inch slices, and core.

Shake the coconut milk well before opening the can. Pour it into a wide, shallow bowl. Place the sugar, cinnamon and cloves in bowl and stir with a fork to mix.

Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping. Arrange the slices on the grate and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice on each side 90 degrees after 2 or 3 minutes. Transfer the pineapple slices to plates or a platter for serving; garnish with mint sprigs. Alternatively, serve in bowls, over ice cream.

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