Cut off the top and bottom of the fresh pineapple. Cut the remaining pineapple into 8 wedges (boats) with the skin left on. Remove the core from each wedge.
In a small bowl, mix the brown rum, cinnamon, clove powder, and liquid honey.
Brush the pineapple wedges with the rum mixture.
Cook the pineapple wedges in a kettle grill over indirect medium heat for 15 minutes, brushing with the rum mixture several times until caramelized.
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