1. Cut the pineapple in quarters lengthways then remove the skin and core. Cut each quarter into six pieces. Split and stone the dates and use a little piece of marzipan to replace the stone. Thread the pineapple pieces and the dates on to skewers.
2. Preheat the grill to medium (or set a ridged grill pan over the heat). Set the kebabs in a foil-lined grill pan and sprinkle with the allspice, sugar and rum. Cook as near to the heat as possible for 5 minutes until lightly charred, then brush with any juices in the pan.
3. Serve with vanilla ice cream and pour any pan juices over.