Peel and cut pineapple into 1 inch wedges, cut off centre core. Place all ingredients into sealed container or re-usable bag and toss about. Here’s the deal if you marinade for 24 hours go with less spice as it will increase in intensity over night if you’ve only got a couple of hours to marinade use more spice.

Grill the pineapple over medium high heat turning and marking on all sides. While grilling pour the marinade into a small non-stick pan and reduce to thicken, set a side to cool a bit. Place a couple of scoops of ice cream in a bowl top with 2 grilled pineapple wedges and top with a bit of warmed sauce.
A great way to end a meal!