Heat grill or grill pan to medium heat and spray with cooking spray.
Slice whole pineapple into spears by removing the top and end then slicing in half through the core. Carefully remove the skin and cut the core out of each half. Finally, slice each half into four spears/sticks for a total of 8.
Add melted butter, sea salt, cinnamon and brown sugar to a small bowl and stir to combine.
Ina shallow bowl or plate add the sliced pineapple and coat all sides with the cinnamon butter mixture generously. Do not discard extra butter sauce.
Add the prepped pineapple to your hot grill and let sit for 4-5 minutes. After that a good char should be developing and you can flip them all and let cook another 4-5 minutes on the other side.
Once the pineapple is soft and slightly charred, remove with tongs and serve warm with reserved sauce, ice cream or whipped cream and enjoy!
Leftover Storage: Grilled pineapple with cinnamon is best enjoyed warm and does not save well. I do not recommend trying to keep any leftovers.Pineapple Options: I like to use a fresh pineapple and slice it into spears myself. You can do this yourself, or to save time you can buy the pineapple already sliced into spears at your some local grocery stores. Canned pineapple rings can also be used, but the cook time will be about half because they are sliced thinner. Vegan Option: Swap the butter out for olive oil to make this pineapple a vegan friendly dish. Grill Tip: The get the perfect char marks on your pineapple don't wiggle or move the pineapple around. Put it on, let it sit and then flip once.