Stand the pineapple on its bottom and remove the skin by making as thin as possible vertical slices. The sweetest part of the fruit is that closest to the skin so you’ll want to keep as much of that flesh as possible.
Turn it on its side, and cut pineapple into ¼” slices.
Place the slices on the grill over direct heat. Grill till a nice char forms on the pineapple slices, about two minutes per side.
Remove pineapple from grill, top each slice with a scoop of ice cream, a dollop of whipped cream, toasted coconut and almonds. Drizzle each with caramel sauce, garnish with mint and serve.