Pineapple with ginger-rum syrup and ice cream

Pour the rum and honey into a small saucepan. Using the garlic press, pinch ginger root above it. Place the pan covered until used. Pineapple with green and cut in quarter lengthwise, cutting hard core. Store in aluminum foil.

Put the pan with honey-rum mixture on the edge of the barbecue and gently heat the honey mixture. Cut cutting planes of pineapple with brush with hot honey-rum mixture. Place pineapple parts on a barbecue and toast for 1 min on each side until pineapple turns light. Arrange the grilled pineapple on four plates and pour over the remaining honey-rum sauce. Ice cream next to it.