Prep the Pineapple: Begin by cutting off the top and bottom of the pineapple. Stand it upright and carefully slice off the outer skin, removing all the "eyes" (brown spots). Cut the pineapple into rings or long spears, depending on your preference.

Mix the Coating: In a bowl, combine the brown sugar, ground cinnamon, and a pinch of salt. If using butter, mix it into the brown sugar and cinnamon mixture to create a sticky paste. The butter helps the sugar mixture adhere to the pineapple and adds a richer flavor.

Coat the Pineapple: Using a brush or your hands, generously coat each pineapple ring or spear with the brown sugar and cinnamon mixture. Make sure to cover all sides evenly.

Preheat the Traeger Grill: Set your Traeger grill to 350°F (175°C) and allow it to preheat for about 15 minutes. You can also use a different wood pellet, such as hickory or applewood, for added flavor.

Grill the Pineapple: Place the coated pineapple directly onto the grill grates. Cook for 4-6 minutes per side, or until the pineapple is caramelized and has grill marks. Be sure to flip the pineapple halfway through cooking to ensure even grilling.

Serve: Once the pineapple is done, remove it from the grill and let it cool slightly before serving. Serve it warm as a side dish, dessert, or topping for other dishes.