To make the Pineapple-Mint Syrup, in 1-quart saucepan, mix honey, water and grilled pineapple pieces. Heat about 2 minutes over medium-high heat, stirring constantly until honey is dissolved. Use the back of a wooden spoon to muddle the pineapple chunks. Remove from heat; add the mint and set aside 1 hour to cool. Remove the pineapple pieces and mint; pour syrup into glass jar. Cover jar; refrigerate until ready to use. Makes about 1 cup.

Gently muddle the 2 pieces of pineapple and 2 mint leaves in the bottom of the glass. Add the Pineapple-Mint syrup, bourbon and some crushed ice; stir to chill the cocktail. Add more crushed ice and garnish with a sprig of mint and a grilled wedge of pineapple.