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You can find this recipe at El Restaurante. 

Recipe and photo courtesy of The Culinary Institute of America (www.ciafoodies.com)

Makes 6 servings

1 pineapple

1 ½ t. green peppercorns, minced

¼ c. honey

1 ½ c. orange juice

½ c. light tequila

1 pint vanilla ice cream

    Preheat the grill to high for 15 minutes. Remove the top and bottom from the pineapple. Slice off the skin and remove all the eyes. Remove the core with a round cutter. Slice the pineapple into ½ to ¾-inch thick slices. Evenly distribute 1 ½ teaspoons of the minced green peppercorns on both sides of the pineapple slices.

   Combine the honey, orange juice, tequila, and remaining ½ teaspoon of green peppercorns in a sauce pot and cook until liquid has reduced by three-quarters. The sauce will appear slightly thick. Reserve and keep warm.

    Grill the pineapples over high heat on both sides until they are warm and well caramelized. Place the grilled pineapple slices on a plate and drizzle with 1 tablespoon of the warm sauce. Cover the hole in the pineapple with a scoop of ice cream and serve immediately.