Put the sugar, chillies, ginger, lime zest, rum and honey into a pan and bring to the boil, simmer for a minute or so until a little syrupy and the sugar has dissolved.
Remove the skin and the inner core from the pineapple and cut into thick rings, approx 1½ cm thick.
Barbecue for 2-3 mins each side until caramelised, then add the glaze. Alternatively, preheat the oven to Gas Mark 6, 200°C, fan 180°C and cook for 10-12 minutes, until the fruit starts to caramelise, then add the glaze.
Serve with the extra glaze spooned over and ice cream on the side.