Peel, core, and slice the pineapple into ½ inch rings. I was able to cut 12 rings from my pineapple, but the exact amount may vary depending on the size of the pineapple.
Whisk the brown sugar, salted butter, lime juice, and coconut extract together in a medium sized bowl.
Brush the pineapple on both sides with the brown sugar mixture. Sprinkle on flaky sea salt.
Grill pineapple for 2-3 minutes on each side.
Plate and serve warm.
Storage :Whatever leftovers you have can be placed in an airtight container and stored in the refrigerator for up to 3 days. You can also freeze this pineapple for about 6 months. It would be great as a tasty frozen treat on a hot day. Important Notes:If you don’t have a grill, you can use a grill plate or a saucepan on the stove top and cook each pineapple slice over medium heat for 2-3 minutes on each side.