One of the things I learned while making Brazilian rotisserie pineapple is that the eyes on a pineapple grow up the sides at an angle. You get a really great presentation when you remove them in a spiral pattern. And it gives the coconut milk and cinnamon sugar more places to stick to.
Twist off the crown of the pineapple and cut off the ends. Cut down the sides to remove the rind. Then, using a sharp knife, cut spiral cuts up the sides of the pineapple to remove the eyes.
Place the sugar, cinnamon, and cloves in a bowl and stir to mix.
Fire up your Big Easy. Get that rotisserie ready!
Skewer the pineapple crosswise with the rotisserie and NOT thru the length of the core.
Brush the pineapple with the coconut milk. Dust heavily with the cinnamon sugar mix.
Roast until the pineapple starts to turn golden brown.
Remove and let cool 10-15 minutes before slicing.
Serve with whipped cream.
Notes
Depending on the size of your pineapple and how heavy handed you are with the spices, you might have enough of the cinnamon sugar mix to make 2 pineapples.