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.