Juice of 1 fresh lime (2 tablespoons)
1/2 cup brown sugar
Whipped Coconut Cream
1 cup heavy cream
2 tablespoons confectioners’ sugar
2 tablespoons canned coconut cream (optional)
1 pineapple, peeled and quartered lengthwise (remove the prickly eyes with the point of a knife)
8 metal kabob skewers
To make the sauce: Put the lime juice and sugar in a small saucepan, bring to a boil, and stir until the sugar dissolves.
Cut the pineapple quarters into 2 to 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.