Preheat grill to medium high heat.
Place the sliced pineapple and pound cake slices on the grill and cook for 2 - 3 minutes per side, until lightly charred.
Add two grilled pound cake slices to the plate with some of the grilled pineapple.
Serve with a scoop of Talenti Gelato and drizzle with caramel sauce.
Sprinkle the toasted coconut over top and add a cherry for garnish.