Get out and measure your ingredients.

Decide how you want to cut your pineapple; sliced, spears or chunks.

Combine brown sugar and cinnamon in a large resealable bag.

Add the pineapple spears and close the bag tightly.

Shake it so that the cinnamon and brown sugar completely coat the spears. Press sugar mixture onto spears as you remove from bag.

Combine brown sugar and cinnamon in a bowl.

Toss pineapple in sugar.

Lay them on a tray and repeat until all are coated.

Preheat oven to 400 degrees. Prepare a rimmed baking sheet with tin foil and a light coating of cooking spray. Set aside.

Place coated pineapple on prepared baking sheet in a single layer. Place tiny butter cubes across the top of the pineapple spears.

Bake for 12 to 15 minutes or so, then flip each piece over with tongs and baste with the sugary mixture for another 12 to 15 minutes.

Total cooking is 25-30 minutes and the baked pineapple will be juicy and bubbly.

You may need a metal or disposable pan for best results but the choice is yours. I always use one.

Wipe and clean your grill.

Completely oil your cooking grate. Grab tongs and squeeze a bunch of paper towel together. Dip paper towel in vegetable oil and rub on top of each grate repeatedly.

Turn burners on high, cover, and heat your grill until hot; about 15 minutes.

Reduce all of your burners to medium heat.

Dump contents of resealable bag into your pan. Include all of the brown sugar mixture, teriyaki or oil.

Using a brush or even a spoon; adjust, brush or flip pineapple until well-coated.

Serve and enjoy every bite!