• 1 ripe fresh pineapple
• 1/2 cup pure maple syrup
• 2 tablespoons dark rum (optional)
• 8 (8-inch) long thin wooden skewers
• 1/2 cup large fresh blueberries
• 2 pints vanilla ice cream

Cut off top and bottom of pineapple, reserving leaves for garnish if desired. Cut off peel and remove any eyes from fruit. Cut pineapple in half lengthwise and then cut each half into quarters. Remove cores and cut remaining fruit into large chunks.

In a medium bowl, combine maple syrup and rum, if using. Add pineapple and toss to coat. Let stand 15 minutes.

Heat grill to medium. Reserving syrup, thread pineapple onto skewers, alternating with blueberries. Brush skewered fruit with syrup and grill, turning occasionally, until glazed, about 5 minutes. Scoop ice cream into each of 8 bowls and rest a skewer across rim of each bowl. Drizzle with reserved syrup. Garnish with pineapple leaves if desired.