First Step: Preheat your grill or grill pan to medium heat, around 400-450°F (200-230°C). Ensure the grates are clean to prevent sticking and get perfect grill marks.

Second Step: Peel the fresh pineapple and cut it into 8 slices, each approximately ½ inch thick. Prepare melted butter or olive oil for brushing.

Third Step: Brush each pineapple slice generously with melted butter or olive oil. This helps caramelize the sugars while preventing the fruit from sticking to the grill.

Fourth Step: Place the pineapple slices on the grill. Cook for about 4 minutes on one side, watching for golden brown grill marks and softening of the fruit.

Fifth Step: Carefully flip the pineapple slices using tongs. Grill the other side for another 4 minutes until tender and caramelized. Remove from the grill and place on a serving platter.

Sixth Step: In a mixing bowl, beat 8 ounces of room-temperature mascarpone cheese with 2 tablespoons powdered erythritol or powdered sugar using an electric mixer at medium-high speed for 2 minutes until smooth and fluffy.

Seventh Step: Gradually add ½ cup heavy cream while mixing on low speed, then increase to medium-high and whip for an additional 30-60 seconds until soft peaks form.

Eighth Step: Gently fold in ½ teaspoon lemon zest and ¼ teaspoon ground cinnamon if using, to brighten and spice the cream.

Final Step: Serve the warm grilled pineapple slices topped with a generous scoop of mascarpone whipped cream. Optionally, add a dusting of cinnamon or a scoop of vanilla ice cream for extra indulgence and amazing flavor contrast.