Ingredients 1/2 fresh pineapple, cut into 2-inch chunks 8 cinnamon sticks 8 mint leaves, plus sprigs for garnish 1 pint vanilla ice cream for serving 4 bowls or martini glasses bourbon glaze 1/2 stick (4 tablespoons) unsalted buttter 1/4 cup dark brown sugar 1/4 cup bourbon 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves Pinch of salt Instructions Using a pointed chopstick or metal skewer, make a starter hole in the center of each piece of the pineapple. Skewer 2 pineapple chunks on each cinnamon stick, with a mint leaf between them. Prepare the glaze. Combine the butter, sugar, bourbon, ground cinnamon, cloves and salt in a saucepan and boil until thick and syrupy, 5 minutes. Set up your grill for direct grilling and preheat to high. Clean and oil the grill grate. Grill the pineapple until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon glaze. Serve at once, spooning any excess glaze over the pineapple. Scoop the ice cream into the bowls or martini glasses. Place 2 pineapple kebabs in each, garnish with mint sprigs and serve.