Peel and core the pineapple.

Cut into 8 wedges.

Cut each wedge into 2 spears.

In a large resealable plastic bag, combine the brown sugar, honey and lime juice.

Add the pineapple.

Seal bag and turn to coat.

Refrigerate for 1 hour.

Coat grill rack with cooking spray before starting the grill.

Drain and discard marinade.

Grill pineapple, covered, over medium heat for 3 to 4 minutes on each side or until golden brown.

*You can also roll the pineapple in flaked coconut before grilling.*