Preparation

Make the sauce

• Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut cream, sugar, and salt.  Heat over low to medium until the sugar and salt dissolve; don’t let it boil or the coconut cream will curdle. Simmer to thicken, stirring frequently, about 10 minutes. Chill the sauce (it will thicken further as it cools) and let it come to room temperature before serving.

Grill the fruit

• Heat a grill to medium. Peel and core the pineapple; slice it into rings or cut it into chunks and thread the chunks onto skewers. Grill the fruit just enough to soften it, about 2 minutes per side. Drizzle with the coconut sauce and serve.