1 large, ripe pineapple
1/4 cup tequila
1/4 cup freshly squeezed lime juice
2 tablespoons brown sugar
Soak 1 dozen small bamboo skewers in cold water. Cut off top and bottom of pineapple. Stand it upright on the cutting board and cut off rind, using a sharp knife and smooth downward motions. Remove any remaining “eyes” with the tip of a paring knife. Cut in quarters lengthwise and cut out and discard woody core. Cut flesh into 1 or 1 1/2-inch chunks.
In a medium bowl, combine tequila, lime juice, and sugar. Add pineapple chunks and toss to coat. Let marinate 30 minutes at room temperature.
Preheat grill or broiler to medium high. Drain pineapple chunks and divide among skewers. Wipe grill with an oiled paper towel, and place skewers on grill at an angle. Cook a total of 6 to 8 minutes, turning frequently, until outside is lightly caramelized. Remove from grill, let cool slightly, and serve skewers accompanied by bowls of your favorite fruit sorbet or ice cream.