John Ryan

Method:

Take one ripe pineapple, skin and cut out the eyes. Either core and cut the pineapple into rings or slice the pineapple from the core; marinade in a good Rutherglen Muscat for 4 hours.

Heat the grill to hot and place the pineapple slices on, watching carefully as they will char very quickly. Turn once and ensure you get good grill lines.

Remove from the grill and crack rock salt liberally over. Serve with good quality vanilla ice cream if desired.