1. Prepare a charcoal or gas grill for direct cooking over medium heat.
2. Coat grate with non-stick cooking spray.
3. Cut pineapple crosswise into 1-inch-thick rounds.
4. In a large saucepan over high heat, bring water, tequila, sugar, lime juice, and pineapple slices to boiling.
5. Remove from heat; let stand until cool.
6. For the syrup, remove pineapple slices and pour off all but 1 cup of liquid from saucepan; bring to boiling over high heat.
7. Reduce heat and simmer liquid 10 minutes or until reduced by half.
8. Grill pineapple on outdoor grill for 10 minutes or until grill marks form, turning once.

* For stove-top method: 

1. Coat grill pan with non-stick cooking spray; heat over medium heat.
2. Add and cook pineapple 2 to 3 minutes per side or until grill marks form.
3. Transfer pineapple to cutting board.
4. Cut out cores and place pineapple slices on serving plates.
5. Top with scoops of ice cream and raspberries; drizzle with syrup.
6. Sprinkle ice cream with toasted coconut and serve immediately.

Each serving contains:  452 calories, 17 g fat, 14 g saturated fat, 0 g trans fat, 0 mg cholesterol, 30 mg sodium,  60 g carbohydrates, 4 g fiber, 49 g sugar, 2 g protein. Daily values: 1% vitamin A, 60% vitamin C, 2% calcium, 6% iron.