Peel, core, and slice the fresh pineapple into 1/2-inch thick rings or wedges—uniform thickness ensures even cooking on the grill. In a small bowl, combine the Tajín Clásico seasoning with honey and set aside; the honey will help the spice mixture adhere to the pineapple and promote beautiful caramelization on the grill.

Heat your grill to medium-high heat (around 400°F if using a thermometer). Lightly brush the grill grate with the olive oil using a folded paper towel or grill brush to prevent sticking and ensure those beautiful caramelized char marks.

Place pineapple slices directly on the hot grill and cook for 2-3 minutes per side without moving them around—this allows the natural sugars to caramelize and develop deep, complex flavors. I find that letting the fruit sit undisturbed creates the most flavorful crust. You'll know it's ready when you see golden-brown grill marks and the edges begin to char slightly.

Transfer grilled pineapple to a serving plate and immediately sprinkle with the Tajín-honey mixture from Step 1, pressing gently so it adheres to the warm fruit. Squeeze fresh lime juice over the top just before serving to brighten the spicy-sweet flavors and add a final pop of acidity.