Cut the top and bottom off of the pineapple. Place cut side down, and slice the skin off. Cut into 4 spears. Remove core from each piece the cut in half lengthwise to create 8 pieces.
Optional, spear each piece with a skewer, set aside.
Mix together sugar and cinnamon. Sprinkle all sides of pineapple pieces with mixture.
Heat a grill pan or grill to medium high heat. Spray or brush grates with oil. Place each spear on to cook for about 4-5 minutes a side or until desired chard-ness.
Optional, serve with mint and ice cream.