Cut <quantity>3</quantity> <quantity>1<unit>in</unit></quantity> thick slices out of <quantity>1</quantity> pineapple

Cut the pineapple slices into quarters

Thinly slice <quantity>1</quantity> Japanese cucumber

Add the pineapple to a medium saucepan

Add the cucumber

Add <quantity>100<unit>g</unit></quantity> of demerara sugar

Add <quantity>150<unit>ml</unit></quantity> of water

Squeeze the juice out of the remaining pineapple. Turn the stove on to medium heat

Simmer until reduced by ⅓. Crush the pineapple pieces with a muddler

Turn off the heat and let it cool down to room temperature. Strain into a bottle. The pineapple & cucumber syrup is ready

Cut a <quantity>2<unit>cm</unit></quantity> slice of pineapple, remove the peels and divide it into <quantity>8</quantity> small triangles

Place the pineapple pieces on a skillet over medium heat

Grill all sides of the pineapple pieces until golden brown

Fill a tall glass with ice cubes

Add <quantity>50<unit>ml</unit></quantity> of the Pineapple & Cucumber Syrup and <quantity>50<unit>ml</unit></quantity> of gin

Fill the glass with tonic water and mix with a cocktail stirring spoon

Garnish with cucumber slices and mint to taste

Add <quantity>2</quantity> pieces of the caramelized pineapple and push them to underneath the ice with the cocktail stirring spoon

The gin pineapple cup is ready! Enjoy!