Start by mixing the dessert mix with a little water and a dash of rum. Use the EldurApi syringe and inject some of the dessert mix into the pineapple. Mix the brown sugar with the rest of the rum and brush the pineapple with the rum-sugar mixture. Then put the pineapple in the fridge for 1-3 hours. Then mix the mascarpone with the icing sugar. Grate and squeeze the lime and add half of the lime peel to the mascarpone and season with some lime juice. Now heat your YAKINIKU® to a temperature of 150 °C and place the pro set in your Kamado. Then, place the cast iron grid on the bottom level of the multilevel lift for the nice grill stripes. Then let the Kamado heat up to 180-200 °C. Grill the pineapple on the Kamado for 8-10 minutes over direct heat. Cut the pineapple into strips and serve with a little mascarpone. Finish the dish with the remaining lime zest and coconut flakes.