1 pineapple 4 lbs (or try a can of pineapple rings, drained)
2 tbsp grated lemon zest
1/2 cup of sugar
Trim and peel pineapple. Cut fruit lengthwise into quarters and remove core. Cut each quarter into half crosswise making 8 sections.
Combine lemon zest and sugar in a ziplock and rub the bag to blend flavors. Working with 1 or 2 sections at a time, place pineapple in bag with sugar mixture; turn carefully to coat. Grill over medium-low heat, flipping often, until caramelized and slightly softened, 5 to 7 mins. Cool slightly before serving. (Goes good with ice cream)
Note: you can try this with canned pineapple rings making sure to allow them to drain completely. Gluten-free, egg free.