Hot and fast is the way

Yes, you just need high heat and a little patience.

Fire up your grill to medium-high (around 400-450°F). Slice fresh pineapple into rings about ½ inch thick — any thinner and they’ll burn before caramelizing, any thicker and they’ll steam. No need to peel the core unless you hate it; the core softens nicely.

Brush the rings lightly with oil to prevent sticking, then throw them directly on the grates. Leave them alone for 3-4 minutes per side. You want dark grill marks and some char, not blackened ash. If you’re using a gas grill, keep the lid down. Charcoal? Same deal.

For dessert: brush with a little honey or brown sugar before flipping, then serve with ice cream.

For a burger topping: skip the sweetener. The natural caramel is enough. Throw them on a smoky burger with cheddar and bacon.

Canned pineapple works in a pinch, but drain and pat it bone-dry first — otherwise you’re steaming, not searing.

Trust the heat, don’t fuss, and you’ll get that sticky-sweet result every time.