Grilled Pineapple with Coconut Ice Cream and Toasted Coconut Flakes

In a small bowl, combine the brown sugar, lime juice, and cinnamon (if using). Mix well.

Brush the pineapple slices or wedges with the brown sugar mixture on both sides.

Preheat your grill to medium heat.

Grill the pineapple for 2-3 minutes per side, or until grill marks appear and the pineapple is slightly softened and caramelized.

While the pineapple is grilling, toast the coconut flakes. You can do this in a small skillet over medium heat, stirring constantly until golden brown and fragrant (about 3-5 minutes). Alternatively, spread the coconut flakes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning. Let cool.

To serve, place a grilled pineapple slice or wedge on a plate. Top with a scoop of coconut ice cream and sprinkle generously with toasted coconut flakes.

Garnish with fresh mint leaves and/or lime wedges if desired.