Ingredients:

1 whole pineapple cut length-wise into eighths with the core removed
3 Tbsp turbonado sugar (sugar in the raw)
1 Tbsp Urban Accents Mozambique Peri Peri
Juice and zest of one lime

Directions:

Trim off tips of pineapple leaves, but keep leaves attached to pineapple.  Cut pineapple lengthwise into eighths.  Slice off core from each wedge section.

In large bowl, combine sugar, Mozambique Peri Peri, juice and zest to form paste.  Add pineapple wedges; gently toss so that paste is evenly distributed and let marinade for 10-15 minutes.  

Preheat grill or stovetop grill pan for medium high heat.  Grill pineapple wedges on all sides to get slightly charred grill marks.    Serve as dessert or as an accompaniment to pork or duck.