Ingredients
Vegetable oil, for grates or pan
1 pineapple, peeled, cut crosswise into 4 thick slices, and cored
2 tablespoons honey
1/8 teaspoon cayenne pepper
1 cup coconut sorbet
1/4 cup torn fresh mint leaves, for garnish
Preparation
Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish with mint.
