Remove the pineapple’s tough outer skin and the small eyes carefully. Slice the fruit into thick, even rings, and use a cookie cutter or paring knife to core each piece.

In a shallow dish, whisk together the dark rum, coconut cream (if using), ground cinnamon, dark brown sugar, and a pinch of salt. Submerge the pineapple rings in this marinade, ensuring each piece is well-coated. Let the rings soak for at least one hour to absorb the flavors fully.

Preheat your grill to medium-high or heat a lightly oiled skillet over medium heat. Brush the grill grates or skillet surface with a light coating of coconut oil to prevent sticking.

Cook the marinated pineapple rings on the grill or skillet, turning them after about 5 minutes on each side. You’re looking for a deep caramelized appearance with grill marks or a golden sear.

If desired, warm the leftover marinade and drizzle it over the cooked pineapple rings for extra flavor. To finish, generously sprinkle each ring with toasted coconut flakes before serving. Enjoy as a standalone dessert or a tropical side dish.