Grilled Teriyaki Pineapple with Ice Cream and Coconut Caramel

1. Add your pineapple spears to a large bowl, and cover with enough Kikkoman® Teriyaki Marinade & Sauce so that all the pineapple is coated. Let marinate for at least 10 minutes while you prepare your grill. Flip the pineapple halfway through so both sides get marinated.
2. Heat your grill to medium-high and lightly oil the grate. Grill the pineapple for about 4 minutes on each side until grill marks appear.
3. Let the pineapple cool down before cutting into chunks. While the pineapple is cooling, prepare your caramel. Add caramel ingredients to a small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer for about 10 minutes until sauce has thickened and caramelized, stirring occasionally. Sauce will thicken up as it sits, so don’t overdo it.
4. Add your pineapple chunks to a bowl and top with ice cream, coconut caramel, shredded coconut, and mint. Serve immediately!