Roasted Pineapple with Coconut Gelato

Preheat oven to 400 degrees. Lay pineapple in a layer on a sheet pan and roast for 20 minutes. Cool to room temperature.

Cut the pineapple crosswise into ¹⁄₂-inch thick pieces and transfer them to a bowl. Add the agave and zest of 2 limes to zest directly onto the pineapple pieces. Toss well. Spoon the pineapple and juices into bowls and serve with a scoop of gelato on top, sprinkle with extra lime zest to serve.