Charred pineapple slaw

Twist off the pineapple crown, cut off the top, bottom and sides, and cut into reasonably thick pieces.

Grill the pineapple, turning, until well charred outside while staying tender in the middle.

Shred about four cups of cabbage very fine into a bowl; add about a cup of shredded carrot and half a red onion, thinly sliced and broken up.

Cut the core out of the charred pineapple and cut the rest into decent bite-sized pieces; set aside to add last.

Mix the dressing: mayo, a little honey, the juice of a lime, a little apple cider vinegar, salt, pepper and smoked paprika.

Dress the slaw and toss well, then add the pineapple and a little cilantro.