Thank you Brad! Tonight, for a potluck party, I grilled chicken satay with peanut dipping sauce (I'll post the recipe later; we're just walking out the door) and grilled pineapple. I have been meaning to try your recipe; never quite got around to it. Anyway, as luck would have it, the internet connection was down and I couldn't get your recipe! Here's the approximation, and it's pretty close: one pineapple, trimmed, cored, and slice into 3/8 inch slices; 1/2 stick butter, melted; 2 tablespoons brown sugar, a big ol' slug of Meyer's dark rum, a few drops of coconut extract, and a healthy squeeze of lime. I mixed this all together and had it ready, next to the Egg. I grilled the pineapple first, each side about 3 minutes, then brushed the sauce on each side for about another 2 minutes. It ended up nicely grill-marked and really juicy and sticky. I'm not sure any of it will end up at the party; we've been "sampling" too many pieces. Thanks for the great idea, Brad, and except for your spices, my approximation (which, for the party, I'm calling Grilled Pineapple Colada) is quite close to yours!