In a small saucepan whisk the sauce ingredients until the cornstarch dissolves. Bring to a boil over medium–high heat on the stove and cook until thickened, whisking often, about 1 minute. Keep the sauce warm or reheat when ready to serve.
Prepare the grill for indirect cooking over medium heat (180ºC to 200ºC).
Season both sides of the pineapple rings with the peppercorns. Brush the cooking grates clean. Grill the pineapple over indirect medium heat, with the lid closed, until well marked, 6 to 8 minutes, turning once. Remove from the grill and serve each pineapple ring with a scoop of ice cream and some of the sauce drizzled on top.
Season both sides of the pineapple rings with the peppercorns. Brush the cooking grates clean. Grill the pineapple over medium heat, with the lid closed, until well marked, 6 to 8 minutes, turning once. Remove from the grill and serve each pineapple ring with a scoop of ice cream and some of the sauce drizzled on top.
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