Mix the ice cream with the Red curry paste and stir well.
Cut the pineapple into ½ cm big chunks and grill on both sides.
For the sauce: Bring the spices, coconut milk and mango puree to boil.
Roast the pistachios and then crush.

To serve: Serve the warm pineapple and sauce with the ice cream.
Arrange according to taste. Garnish with the nuts, fruit and with mint leaves.