1 pineapple, peeled, 1-inch slices
2 teaspoons black peppercorns, crushed
2 tablespoons granulated sugar
3/4 cup fresh orange juice
1 tablespoon honey
1/2 cup dark rum
2 cups vanilla ice cream
4 mint sprigs for garnish (optional)
Trim and slice pineapple into large rings. Remove core from pineapple rings using a round cutter or a paring knife.
Coat sides of pineapple slices with black pepper and sprinkle with sugar.
Heat a large skillet over high heat. Cook the sugared pineapple until golden amber brown for 2 to 3 minutes on each side.
Remove the pineapples when cooked and heat the orange juice, honey and rum together until it becomes a light syrup, about 3 to 4 minutes.
Scoop ice cream into center of pineapple slice and spoon over some of the rum sauce before serving.