While your grill preheats to medium-high heat (around 400°F), prepare the pineapple by removing the core and slicing it into 1-inch thick rounds or spears—whichever you prefer for easier handling on the grill. In a small bowl, combine the chili powder, chaat masala, sea salt, and coconut sugar, stirring until evenly mixed. Cut the limes into wedges and set everything aside.

Brush the coconut oil directly onto the hot grill grates to prevent sticking, then carefully place the pineapple slices or spears on the grill. Let them cook undisturbed for 2-3 minutes until you see deep caramelization and char marks forming on the bottom. Flip and cook for another 2-3 minutes on the second side until golden and caramelized. The high heat will activate the natural sugars in the pineapple, creating a beautiful contrast with the spices.

Transfer the warm, charred pineapple to a serving platter while it's still hot. Generously rub the spice blend from Step 1 onto both sides of each pineapple piece, allowing the warmth to release the aromatic flavors. I find that squeezing fresh lime juice over the top just before eating adds brightness that really complements the smoky chili and the natural sweetness of the grilled fruit. Scatter the fresh cilantro over the top and serve immediately with lime wedges on the side for extra tang.