1 pineapple, peeled and quartered lengthwise (remove the prickly eyes with
the point of a knife)
8 metal kabob skewers
Sugar-Lime Sauce: Put the lime juice and sugar in a small saucepan, bring
to a boil, and stir until the sugar dissolves.
Pineapple Sticks: 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