Jeff Schwartz, Margate, NJ
So I pilfered my husband’s grilling utensils and went to work. Picking up the pineapple slices with his oversized tongs, I placed them on the grill (which I’d sprayed with Misto, the natural, olive-oil version of Pam). When I saw the bottoms had started to turn a beautiful, glazed brown color, I flipped the pineapples over with his giant spatula. It’s best to move them around frequently to get even caramelizing. The recipe said it should take 15 minutes, but mine took a bit longer – keep your eyes on the grill is my best advice so that you will end up with nicely-grilled, unburnt pineapple.