1. Stir together all of the honey glaze ingredients until smooth.
2. For grilled bananas: Peel the bananas, and slice in half crosswise and then lengthwise. (you will have 4 pieces, each about 4 inches long and 1/2 inch thick.) Add a pinch of ground cinnamon and/or 2 tablespoons of dark rum to the honey glaze. Using a pastry brush, coat the banana pieces with the glaze. Grill over direct medium heat for 6-8 min., turning gently, until light brown.
3. For grilled peaches, nectarines, plums: halve the fruit and remove the pits. Toss the fruit gently in a bowl with the honey glaze. Grill, cut side down, over direct medium heat for 10-12 minutes, turning after 7 or 8 min.
4. For grilled pineapple: Cut off the top and the peel. Slice the fruit into 3/4 inch-thick rounds. Add 2 Tbsp of dark rum to the honey glaze. Using a pastry brush, coat both sides of each slice with the glaze. Grill over direct medium heat for 12 to 15 min., turning once halfway through.