Grilled pineapple with pistachio, coconut and hokey pokey

Ingredients

1	Pineapple, ripe (Main)
4 servings	Ice cream, hokey pokey
½ cup	Desiccated coconut
½ cup	Pistachio nuts, shelled

Directions

1. Peel and slice the pineapple into 1cm rounds.
2. Carefully toast the coconut in a dry pan. Tip onto a paper towel to cool.
3. Toast the pistachios to just colour a little and chop finely. Add to the coconut.
4. Scoop balls of the hokey pokey icecream and return to the freezer to firm up
5. Roll the ice cream balls in the nut mix to give them a crunchy coating.
6. Return these to the freezer until ready to serve.
7. Grill the pineapple on the barbecue. Plate and pop inside to get the ice-cream.
8. Add a ball to each warm fruit slice and pretend you are somewhere tropical.