Cook's notes and tips:
This is a perfect dessert to serve for guests watching their weight. For those who want a richer version, add a large scoop of Hagan-Daz Dulce de Leche ice cream.
The marinade mixture can be made several hours before entertaining and add the pineapple at least 1 hour before serving. Do not use a metal pan for this marinade. Cover and refrigerate.
Buy a ripe pineapple (center leaf will come out if its ripe).
Standing pineapple upright, peel rind with a sharp Chef's knife, peeling about 1/4 inch off fruit. Then core the center and quarter the pineapple into four wedges.
Place two wedges in small bowl; with ice cream in the center.
Garnish with fresh sprigs of mint.
Source: San Antonio Living 05/27/05