Slice pineapple and cut in large chunks. Preheat oven to 375 degrees F.
Brush pineapple with oil and roast 20 to 30 Minutes, turning to expose all sides, until golden brown.
Put ice in the blender. Add the cooled roasted pineapple, the pineapple juice, sorbet and ice cream. Pulse until the mixture is smooth and creamy.
Pour into 4 large glasses. Top each glass with a splash of soda. Serve.
4 servings