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 <quantity>1</quantity> thick slice of pineapple, remove the peels and cut it into 8 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>100<unit>ml</unit></quantity> of the Pineapple & Cucumber Syrup

Fill the remaining of the glass with <quantity>150<unit>ml</unit></quantity> of tonic water and use a cocktail stirring spoon to mix it

Add <quantity>2</quantity> cucumber slices and <quantity>2</quantity> pieces of the caramelized pineapple. Use the stirring spoon to push them underneath the ice

Gently tap <quantity>1</quantity> small bunch of mint on your hand to release aroma, and use it to garnish the cocktail

Add another cucumber slice next to the mint

The Pineapple Cup is ready! Enjoy!