Sometimes you can get this as street food in Latin America. Sometimes it is combined with Recipe #170308 for a very elegant dessert--with the custard filling the center of the pineapple ring and fresh mint garnishing the plate.
Pre-heat the broiler (this can also be made on an outdoor grill).
Using a large, sharp knife, cut off the leaves of the pineapple; slice a bit off the base so as to make it steady; and then, slicing from top to bottom on the bias, remove as much of the 'eyes' as possible.
Turn the pineapple on its side and slice it into 1/2" rounds.
Using a paring knife or a biscuit cutter, core the slices.
Arrange the pineapple rings on a sheetpan covered with foil.
Or, drain a can of pineapple rings and place them on the sheet pan lined with foil--but it won't be as much fun.
In a small bowl, mix the remaining ingredients together.
Brush the pineapple with half the mixture and broil it for about two minutes.
Carefully turn the slices, coat the second side with the glaze and broil that side until carmelized and bubbly.