1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cumin
1/2 C dark brown sugar
Cut the rind off of the pineapple and cut in half lengthwise. Lay flat side down and cut in half again. Turn each piece on one side and cut out core. Slice each quarter into three or four pieces depending on the size of the pineapple. Set aside wedges on paper towel to drain. In pie tin or other flat dish mix all dry ingredients. dredge pineapple wedges in dry mix and grill on indirect heat for about 20 minutes turning to grill on all sides. Serve immediately!