Heat a ridged griddle plate. Brush the pineapple slices with oil and then place on the grill, mark criss-cross lines on both sides of the pineapple. Place the slices, overlapping, on a large tray and pour over the Star Anise syrup. Serve hot or cold with a scoop of vanilla or coconut ice cream.
Combine the sugar, spices and water in a saucepan. Bring to a simmer and cook for five minutes, then leave to cool.
Meanwhile peel the pineapple, quarter it and then cut away the core. Slice each segment lengthways into five long thin strips cut towards the centre.