Slice the top and bottom off the pineapple. Stand it upright on a chopping board and slice away all the skin and the little brown ‘eyes’.
Quarter lengthways so you have 4 long wedges, then cut each in half. Slice away the woody cores from each wedge, then brush with the oil.
Cook the pineapple wedges on a preheated barbecue, or in a hot griddle pan, for 10 minutes, turning halfway through.
Meanwhile, using a pestle and mortar, pound the chopped mint leaves with the sugar.
Serve the pineapple topped with a sprinkling of the minted sugar and a little pot or dollop of fromage frais on the side.