Cut pineapple into spears. You can cut as little or as much of the pineapple as you'd like - 1/2 of the pineapple should be more than enough for 2 people, but the whole pineapple is a better choice for a family.
Combine the honey, lime juice, and cinnamon in a large zip-top bag or plastic container large enough to hold the pineapple spears.
Add the pineapple to the marinade, toss to coat the spears, and zip/cover the container.
Place the pineapple in the fridge and allow it to marinade for at least half an hour. You can leave the pineapple marinading over night.
After the pineapple has marinaded, adjust an oven rack to the top, or second from the top, position and pre-heat your oven grill on high. Then, line a baking tray with aluminium foil to make your clean up easier.
Melt a tablespoon of butter and stir in a tablespoon of sugar to make a glaze.
Remove the pineapple spears from the marinade and place them in a single layer on the prepared baking sheet. Brush all sides with the butter/sugar mixture.
Grill the pineapple spears until the ends are turning brown and caramelised. This should take 8-10 minutes, depending on your oven. Make sure they don't burn!
Enjoy the pineapple while it's warm, and top with additional cinnamon and/or honey.