Preparation time 15 minutes (plus marinating time ), cooking time 10 minutes

1) Combine ginger, juice, wine, honey and oil in jug.

2) Trim excess fat from pork. Place pork in shallow dish, pour over ginger mixture. Cover, refrigerate 3 hours or overnight.

3) Drain pork, reserve marinade.

4) Cook pork and pineapple on heated oiled barbecue, uncovered, until pork is browned and cooked through, brushing occasionally with reserved marinade during cooking.

Serve with salad, if desired.

Serves 4, per serving 18.1g fat, 2280kj