Grilling does wonderful things to fresh pineapple, so if you have never tried it, you must! I love the flavor contrasts in this recipe, which was adapted from License to Grill. The original recipe called for 'a small handful of black peppercorns (about 20)', which I find inconsistent. I have always just 'eyeballed' it and the measure given is just a guess, so please adjust according to your own tolerance for black pepper. Don't be afraid of using it with the pineapple, though, because it does compliment it nicely. This dish holds up well, so it's easy to serve to a crowd.