1/3 cup unsweetened flaked coconut
Four 3/4-inch-thick sliced pineapple rings, cored
Enough ice cream for 4 large scoops, such as vanilla bean or strawberry
1/2 cup chocolate sauce or hot fudge
1/4 cup chopped roasted salted peanuts
Toast the coconut in a small, heavy skillet over medium heat, stirring often, until golden brown, about 5 minutes.
Prepare a medium-hot fire in a charcoal or gas grill.
Grease the grill grates with oil. Place the pineapple slices around the hottest part of the grill and cook until dark grill marks appear and the pineapple is warmed through, turning once, 4 to 6 minutes.
Transfer the pineapple rings to 4 shallow bowls. Top each with a scoop of ice cream in the center of the ring. Drizzle with chocolate sauce, sprinkle with toasted coconut and peanuts, and serve immediately.