The Big Pineapple

When the oven is hot, cook the chips on the top shelf until golden and the corn ribs on the middle shelf until tender, 25-30 mins. Turn the chips halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese. Halve the burger buns.
Open the pineapple tin and pour 1 tsp of pineapple juice per person into a medium bowl. Add a drizzle of oil, season with salt and pepper, mix well, then set your pineapple dressing aside.

In a large bowl, combine the garlic, Caribbean style Jerk, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the pork mince. Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the corn has been cooking for 8-10 mins, remove the tray from the oven and add the burgers to the other side.
Bake for the remaining time until everything is cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, pop a frying pan on high heat (no oil). Remove the pineapple rings from the tin, then lay them into the hot pan. Cook until charred, 5-6 mins. Turn only every 1-2 mins.

Once charred, set 1 whole pineapple ring per person, then cut the rest into chunks.
Once the burgers are cooked, carefully place the cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins. At the same time, pop the buns into the oven to warm through, 2-3 mins.
When the corn is ready, remove it from the oven and spread over the butter. Season with salt and pepper.