Grilled Rum-Basted Pineapple with Sorbet
['2 pineapples, peeled, sliced crosswise into 1/2-inch-thick rounds', 'Dark rum', 'Assorted sorbets (such as passion fruit, mango, coconut, and raspberry)', 'Fresh mint sprigs', 'Cookies']
Prepare barbecue (medium-high heat). Place pineapple on grill; cook until just heated through, about 1 minute per side. Brush generously with rum; grill 1 minute longer on each side. Transfer to plates; brush with rum. Top each pineapple round with small scoops of sorbet; garnish with mint. Serve with cookies.
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