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1
Combine all the syrup ingredients in a nonreactive saucepan over medium heat.
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2
Bring to a boil, then lower the heat to a simmer and cook for 20 minutes.
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3
Remove from the heat.
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4
Remove the vanilla bean and allow it to cool.
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5
When cool enough to handle, scrape the seeds into the syrup.
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6
Discard the pod or save for another use.
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7
Prepare a medium fire in a grill.
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8
(A grill is medium when you can hold your hand close to the cooking surface for a count of 4 before having to pull it away.)
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9
Chop off the pineapple flower (the sprout of spiky leaves) and the top inch or so of the fruit.
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10
Cut a slice off the bottom of the pineapple so it will stand upright.
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11
Slice off the skin in long vertical strips.
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12
If there are any eyes remaining, cut them out with a paring knife or potato peeler.
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13
If you have a pineapple corer, use it to remove the core, then lay the fruit on its side and cut eight 1/2-inch-thick slices.
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14
If you dont have a corer, just turn the pineapple on its side and cut the 8 slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice.
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15
(Reserve any remaining pineapple for another use.)
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16
Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.
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17
Arrange 2 pineapple rings on each plate.
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18
Pour a tablespoon of rum over each set of rings, then drizzle with the spiced syrup.
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19
Add a scoop of ice cream to each plate.
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20
Sprinkle with the strips of mint and serve.
