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 Cream.