• ¼ cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons cornmeal
  • 6 slices fresh pineapple, about 15mm thick each
  • Cracked black pepper
  • Vanilla ice cream
  • Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • Combine the glaze ingredients in a small saucepan. Place over medium heat on the stove top, and cook until thickened, 1 to 2 minutes, whisking until smooth. Keep the glaze warm or reheat when ready to serve.
  • Season both sides of the pineapple slices with the pepper. Cook over indirect medium heat, with the lid closed, for 3 to 4 minutes on each side.
  • Serve each pineapple slice with ice cream and glaze drizzled over the top.