Peel the pineapple and cut it lengthwise into eight wedges; remove the core. Line a rimmed baking sheet or 9×13 pan. Set aside.
Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir to dissolve. Carefully stir in the orange juice (it will bubble up), followed by the chili powder, salt, black pepper, and ground cloves.
Increase the heat and simmer until the mixture reduces to about ½ cup and thickens into a thin syrupy consistency (it will continue to thicken upon standing, so don’t thicken too much). Remove from the heat and stir in the lime juice.
Let it cool a few minutes, then pour approximately 2/3 of the glaze over the pineapple. Turn to coat. Reserve the remaining glaze for basting. If the reserved glaze becomes too thick, stir in a little water and return to heat.
Grill the pineapple over direct medium heat, basting with reserved glaze, turning occasionally, until pieces have golden brown grill marks in places, about 7-10 minutes. Serve with remaining glaze and additional lime and chili powder if desired.
