Grilled Pineapple (Plums, Peaches, Apples, Mangos, or Nectarines) 1 large fresh pineapple (fruit is usually ripe when the bottom has a sweet pineapple smell) Optional glaze for grilled fruit: ¼ cup light coconut milk 1 tablespoon ground cinnamon ¼ cup brown sugar, packed 1. Using a sharp knife carefully lop off top and bottom of the pineapple and stand it upright on a cutting board. Shave off the peel, exposing the juicy flesh. Make an angle cut on both sides of the stripes of “eyes of the pineapple”. The eyes run in spiral stripes around the pineapple, like a barber pole. 2. Cut horizontal slices ½ inch thick and remove center core. 3. For plums, peaches, nectarines, or mangos simply cut fruit in half, and remove pit. Leave the skin on to make it easier to handle on the grill. 4. For grilling apples, simply remove the core. 5. Prepare VCS grill for high temperature searing 450-500 degrees F 6. For glazing fruit: In a shallow bowl mix together cinnamon & sugar. Set aside 7. Pour coconut milk into shallow bowl. Dip pineapple in coconut milk, then coat with cinnamon/sugar mixture, then place on cookie sheet. 8. Place pineapple on clean grill surface. Grill 3 minutes on each side or until caramelized grill marks form. 9. Remove from grill to serving plates and serve with ice cream or yogurt if desired. Makes: 4 servings