About 4 hours in advance, make coconut whipped cream according to directions in the tip below and reserve.

You can also make sugar-spice mixture ahead of time by combining coconut sugar, spices, and salt, and setting aside. Soak 12 bamboo skewers in water for at least 30 minutes.

When ready to serve pineapple, insert soaked bamboo skewer into each piece of pineapple. Lightly dust each spear with sugar-spice mix. Heat grill to 375 F. Brush grill with a bit of neutral-flavored oil (grapeseed oil works well) and place pineapple skewers down at a 45-degree angle to grill grates; cook for 1 or 2 minutes, or until you have a nice grill mark and the pineapple lifts easily. Lift and replace pineapple at the opposite 45-degree angle to make a cross-hatch grill pattern. Repeat on the other side.

To serve, scoop a tablespoon of coconut whipped cream into a dish and top with a pineapple skewer. Sprinkle with additional lime zest if desired. Dip pineapple into coconut whipped cream as you eat it.