This summer we had our best crop of pineapples ever.  I watched them all winter, emerging as little flowers inside the bromeliads, painted in all these funky colors.  The colors faded as they grew tall, silvery crowns. I was so excited to pick the first one. I love leaving them on the counter for as long as possible, partly so they turn perfectly golden yellow, and partly because I want to admire this beautiful fruit.  Eventually the whole house smells like a sweet pineapple. It’s no wonder this fruit has become a symbol of hospitality around the world.There are lots of stories of how the pineapple came to represent “welcome.” My favorite legend goes back to colonial New England, when sea captains would sail the Caribbean and return home with fruit, spices, and rum. To announce his return, a captain would spear a pineapple on his fence post. It was an invitation for visitors to come and share his loot and listen to stories about his voyage.Fitting, then, to grill pineapples alongside blackfin tuna, caught by my favorite captain. These homegrown babies are sweet and tender right through, so I don’t bother removing the core (but if you’re using a store-bought one, definitely remove that fibrous center). Hot off the grill, they’re bursting with concentrated sweet-tart flavor. They’re a perfect match for bold, steaky blackfin tuna. There’s even more pineapple blended into the glaze, along with kaffir lime (a pineapple love match), tamari, and sesame oil.Spear a pineapple on your fence post and invite your friends for this feast.