From Chef Dale Mackay
Preheat grill to high heat.
In a medium-sized bowl, combine ginger, coriander and honey. Squeeze in half the lime juice and stir to combine. Toss the pineapple in the mixture, rubbing the mix into the pineapple to ensure that it is well coated.
Transfer pineapple to the grill and grill five minutes each side, until pineapple begins to soften and charring has occurred. Remove to the same bowl and squeeze the remaining lime juice over it. Give the pineapple a toss and let cool.
Cut the quarters into slices and place them over scoops of CO-OP GOLD Raspberry Sorbetto. Refrigerate extra grilled pineapple up to four days.
Also great in salads and stir fries!