Pour the oil in a 4-6 quart sauce pot and place over medium heat. Preheat the grill (or a grill pan) to high heat.
Pour the sugar in a large bowl. Add the lime zest and salt, then mix well.
Cut the pineapple into wedges, and remove the outer peel and core. Then place the pineapple wedges on the grill and grill for 1-2 minutes per side, until char marks form. Remove from heat and set aside.
Once the oil is hot, use tongs to place one Old El Paso Stand 'n Stuff Tortilla in the hot oil at a time. Push it down underneath the oil, then flip over so the outer edges fry. This process should take 10-30 seconds to reach a golden brown color on all sides.
Pull the tortilla bowl out of the oil and quickly dip in the lime sugar, coating on all sides. Repeat with the remaining tortillas.
To serve: Scoop two ice cream scoops into each tortilla bowl and top with grilled pineapple. YUM!