Instructions: Note: The amount of whipped cream has been reduced by half from the original recipe. Better as a dessert.

To make the sauce, put the lime juice and sugar in a small saucepan, bring to a boil, and stir until the sugar dissolves.

To make the Coconut Cream, beat the cream with the confectioners sugar until soft peaks form, then fold in the coconut cream, if using.

Cut the pineapple quarters into 2-3 wedges lengthwise. If preferred, slice off the core sections, then cut each wedge into slices about 1/2 inch thick. Thread long metal skewers through each wedge and brush with the lime mixture.

Light an outdoor grill or preheat a broiler. Grill or broil until the fruit is tinged dark brown. Serve drizzled with any leftover sauce, accompanied by the whipped coconut cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.