Cinnamon Grilled Pineapple With Bourbon Glaze

Using a metal skewer, make a starter hole in the center of each piece of pineapple. Skewer 2 pineapple chunks on each cinnamon stick, with a mint leaf between them.

For Glaze: Combine ingredients in a saucepan and boil until thick and syrupy, about 5 minutes.

Set grill for direct high heat. Clean and oil grill grate.

Grill the pineapple skewers until nicely browned on both sides, 3-4 minutes per side, basting with glaze.

Serve at once, spooning any excess glaze over the pineapple. Scoop the ice cream into bowls or dessert glasses. Place 2 kabobs in each, garnish with mint sprigs, and serve.