Sugar-Lime Sauce

Juice of 1 fresh lime (2 Tbsp)

1/2 cup brown sugar

Whipped Coconut Cream

1 cup heavy cream

2 Tbsp confectioners' sugar

2 Tbsp canned coconut cream (optional)

Pineapple Sticks

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.

Serves 4