Step 1: Cut the crown (the leafy part) off the pineapple and carefully cut the rind off the fruit. Using a sharp knife, make a series of spiral cuts to remove the eyes.

Step 2: Place the sugar, cinnamon, and cloves in a bowl and stir to mix.

Step 3: Set up the grill for spit roasting, following the manufacturer’s instructions and preheat the grill as hot as it will go.

Step 4: Thread the pineapple onto the spit lengthwise so the spit passes through the middle of the fruit (or thread it the traditional way—crosswise). Brush the outside of the pineapple with about 1 tablespoon of butter. Working over a tray or sheet pan, sprinkle one-third of the spice and sugar mixture over the pineapple on all sides and on the ends to crust it as thickly and as evenly as possible.

Step 5: When ready to cook, attach the spit to the grill and turn on the motor. Spit-roast the pineapple until it is darkly browned on the outside, 15 to 30 minutes in all, depending on how hot the fire is (covering the rotisserie will make it even hotter). When the pineapple starts to brown, after 5 to 10 minutes, brush it on all sides with more butter and sprinkle more spiced sugar over it; shake the sugar bowl right over the pineapple as it turns on the rotisserie. Repeat after 5 minutes with the remaining butter and sugar, then continue spit roasting until the pineapple is darkly browned and thickly crusted with sugar.

Step 6: Take the spit to the table and thinly slice the pineapple onto plates. (To be strictly authentic, once the crust of the pineapple is carved off the spit, you’d sprinkle the fruit with more spiced sugar and spit roast it again until darkly browned once more, continuing until all of the sugar mixture has been used up and all the pineapple has been served.) Alternatively, you can remove the pineapple from the spit and cut it crosswise into slices; this is a little more user-friendly in a home setting. Serve the pineapple slices with whipped cream, if desired.