2 Tbsp pure maple syrup
Juice of 1/2 lime
1 tsp adobo sauce from a can of chipotle peppers in adobo
1/8 tsp kosher salt
1 large pineapple
In a small bowl, stir together the maple syrup, lime juice, adobo sauce and salt, and set aside.
Heat a panini press or stovetop grill pan.
Peel the pineapple and slice into thick rings, approximately 1/4-3/8 inch thick. Try as hard as you can to make the rings uniform in width (it's not easy, as you can see in my photos!).
Set the rings on your cutting board. Use a 1-1/2 inch pastry cutter to remove the center core of each slice. Twist the pastry cutter to get it through the pineapple, and rotate it a few times to be sure the fruit is cut all the way through. Remove the cores and discard.
Use a pastry brush to paint the slices on both sides with the maple syrup mixture. Place 3 or 4 rings on the preheated panini press, and close the top. Baste the top of the pineapple rings with the maple syrup mixture every 1-2 minutes; the fruit will cook for 4-5 minutes total. If you like the criss-cross grill marks, rotate the pineapple slices halfway through the cooking. Continue until all of the rings are cooked.
Serve warm, or make ahead and chill.