If you like spicy-sweet, this cayenne-specked pineapple is for you.
Heat grill to high; brush grates with oil. Core pineapple for rounds. Slice crosswise into 8 rounds.
Toss with olive oil and cayenne pepper; season with coarse salt.
Place on grill. Cover, and cook until charred and tender, turning once, 8 to 12 minutes. Serve as a side dish for grilled tuna or pork.
Core for rounds: Halve peeled fruit crosswise; using an apple corer (or sharp paring knife), remove tough core, and discard.