To make the sauce: Place pineapple juice, rice vinegar and soy sauce in a small saucepan or pot and bring to a boil. Lower heat to medium-low and simmer for 8 to 10 minutes to reduce liquid.

In a small cup, combine the cornstarch (or arrowroot) with 1 teaspoon of cold water, and stir until the cornstarch is completely dissolved. Add to the simmering sauce, slightly raise heat, and bring to a gentle boil. Stir for about 1 or 2 minutes and allow the sauce to slightly thicken. Set aside to cool.

To make the pineapple: Cut the top and outer skin from pineapple, and slice into 6 to 8 circles, about ¾-inch thick. Lay flat on a tray and mist with oil spray. Place on a hot grill or indoor grill pan and cook until deeply golden and caramelized, about 10 to 15 minutes. Flip with a spatula or tongs and cook the other side until it’s equally caramelized and delicious.

Transfer the pineapple to a platter, and right before serving, drizzle with Tropical Glaze. Garnish with optional sliced scallion, chopped mint, toasted sesame seeds, and crushed red pepper flakes.