1 Crush allspice in a mortar and mix with the sugar.
2 Toast coconut in a dry pan over medium heat, tossing frequently, until light brown. Allow to cool on a plate.
3 Peel pineapple, cut into thick slices and coat with oil.
4 Cook pineapple on a very hot oiled grill until browned on each side, sprinkling with allspice-sugar after turning. Put pineapple slices on a plate. Serve drizzled with syrup and sprinkled with coconut.