When a Pineapple Princess has a 70th birthday!

An occasion like this calls for a Pineapple Party and Ann’s family arranged a classic – dinner and décor with a pineapple theme. A wonderful happy event enjoyed by adults and children alike.

https://www.saveur.com/raw-oysters-with-grille-pineapple-and-thai-basil-recipe/

Raw Oysters with Grilled Pineapple and Thai Basil

Ingredients:

2 tbsp. granulated sugar; 1 tsp. plus ⅛ tsp. Asian fish sauce, divided; 1⁄2 tsp. fresh lime juice, plus lime wedges for squeezing; 1 tbsp. minced shallot, divided; 1 slice of fresh pineapple, ¼ inch thick (4½ oz.), skin cut away; 1⁄4 tsp. extra-virgin olive oil; 1 dozen medium, sweet oysters; Finely chopped fresh Thai basil, or substitute regular basil or cilantro;  Very finely minced Thai chile, for garnish

In a medium bowl, add the sugar, fish sauce, lime juice, and 1 teaspoon of the shallot; whisk well until the mixture is thick and syrupy.

Preheat a grill pan or grill to high heat. Brush both sides of the pineapple slice with some of the sugar mixture. Transfer to the preheated grill and let cook until well-charred, about 3 minutes per side.

Remove the pineapple slice to a cutting board and finely dice it. Transfer to a small bowl and add the olive oil; stir well.

Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.

Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them. Add at least 2 small cubes of pineapple to each, or more to taste. Top each oyster with a generous pinch of Thai basil leaves, a few pieces of shallot, and a sliver of Thai chile.

Serve immediately with lime wedges.