The ingredients are:

• Sugar (2 cups)
• Cinnamon (1 cup)
• Pineapple (pre cut or whole)
• Warning: This recipe works best with a rotisserie on your grill. Without one will make it difficult to evenly place the heat.

All you do is mix the dry ingredients in a bowl (1/3 Cinnamon and 2/3 Sugar). Cut the outer layer off of the pineapple to leave a cylinder shaped golden pineapple core (If you buy the whole one. In this pics case, we bought the pre-cut cylinders).

Then, sprinkle the mix over the enire pineapple and place on a rotisserie. Let it stay on there for about 5-15 minutes, depending on the amount of heat from the grill. You want the pineapple to be warm throughout the 1/2" slice you're going to cut off, but not burnt on the outside.  

Next, slice 1/2" layers off the outside of the pineapple. Serve while warm. (In the pictures case, the pineapple cylinders were only 1/2" thick, so I just sliced them into spears.)

If you have more pineapple, and you will if you buy a large one, repeat the process until you get to the hard inner core. 

 You will never eat pineapple any other way if you do it right!

This pic shows one cylinder on the rotisserie and one already sliced into spears. You can serve one of two ways: As finger foods, you would divide the spears 4 times with a knife making cubes and serve with toothpicks. As desert, you would serve as they appear in spears and let your tailgaters use their plasticware to cut up and eat.