2) Preheat a griddle or cast iron pan. Using a serrated-edge knife, cut the flesh out of the pineapple, being careful to leave a thin shell of skin. Cut the pineapple flesh into 5cm chunks.
3) Place the pineapple chunks on the griddle. Using a pastry brush, baste with rum mixture while cooking and turn occasionally. Cook until golden brown, about 10 minutes.
4) For the mango sauce, place the peeled and cut mango chunks into a blender or food processor. Add the sugar and lemon juice. Puree until smooth and pour into bowl.
5) Construct the pirate's treasure by scooping mango ice cream into the hollowed out pineapple bowl, topping with grilled pineapple chunks and mango sauce. Garnish with whipped cream.