4 slices fresh pineapple, each about 1/2 inch thick
1 teaspoon cracked dried green peppercorns or cracked black peppercorns
4 scoops vanilla ice cream
1. In a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.
2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
3. Season both sides of the pineapple slices with the peppercorns. Brush the cooking grates clean. Grill the pineapple over indirect medium heat until well marked, 6 to 8 minutes, turning once. Keep the lid closed as often as possible during grilling. Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.