Grilled pineapple with rum, lime-ginger syrup and ice cream

I made this yesterday from my new favorite recipe book, “In the hands of a Chef” by Jody Adams and Ken Rivard.
We were having the traditional BBQ on July 4th with the family and we’re all trying to eat less (Ha!) so I thought this would be light. It is  but not only is it light, it’s incredibly simple and the syrup will knock your socks off!
Serves 4
1 cup water
2/3 cup sugar
grated zest and juice of 1 lime
grated zest of 1 orange
2 bay leaves
1/4 tsp freshly ground black pepper
2 tsp minced fresh ginger
1/2 vanilla bean, split lengthwise
2 star anise
1 ripe pineapple (make sure it’s ripe as they don’t ripen on the counter top and won’t be sweet enough).
2 tbsp grape seed oil or other mild tasting vegetable oil
1/4 cup dark rum
4 scoops vanilla, mango or coconut ice cream
2 tbsp fresh mint leaves, cut into very thin strips, for garnish
Combine all the syrup ingredients in a non reactive saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook for about 20 minutes.
Remove from the heat.
Remove the vanilla bean and allow it to cool. When cool enough to handle, scrape the seeds into the syrup. Discard the pod or save for another use.
Prepare a medium fire in a grill or use a ridged grill pan over the element on your stove.
Chop off the pineapple flower (the sprout with the spiky leaves) and the top inch or so of the fruit. Cut a slice off the bottom of the pineapple so it will stand upright. Slice off the skin in long vertical strips. If there are any “eyes” remaining, cut them out with a paring knife or potato peeler. If you have a pineapple corer, use it to remove the core, then lay the fruit on it’s side and cut into eight 1/2 inch thick slices.
If you don’t have a corer, just turn the pineapple on it’s side and cut the 8 slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice. (If you are lucky and can buy a ready made pineapple, go ahead and cut your work load down, I did!
Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.
Arrange 2 pineapple rings on each plate. Pour a tbsp of rum over each set of rings then drizzle with the spiced syrup. Add a scoop of ice cream to each plate and sprinkle with the thin strips of fresh mint and serve